Pudding Sauce (Recipe From 1892)

Pudding Sauce (From 1892) >>>

New Zealand Mail, Issue 1056, 26 May 1892, Page 6

Here is the Pudding Sauce recipe converted to metric measurements. Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe.

Ingredients:

• 2 tablespoons cornflour (about 16 grams)

• 1 dessertspoon cold milk (about 10 ml)

• 240 ml (half a pint) boiling milk

• Sugar to taste

• Flavoring: cinnamon, nutmeg, vanilla, or a glass of wine (about 60 ml)

Instructions:

1. Mix the cornflour with the cold milk to make a smooth paste.

2. Stir this paste into the boiling milk, which has been sweetened to taste.

3. Cook over the heat, stirring constantly, until the mixture thickens.

4. Flavor with cinnamon, nutmeg, vanilla, or wine according to preference.

Pudding Sauce (Modern Version)

Ingredients:

• 16 g cornflour (about 2 tablespoons)

• 10 ml cold milk (about 2 teaspoons)

• 240 ml boiling milk

• Sugar, to taste

• Optional flavoring:

  • ¼ teaspoon ground cinnamon

  • A pinch of nutmeg

  • ½ teaspoon vanilla extract

  • 60 ml dessert wine or fortified wine (like sherry or Madeira)

Instructions:

1. In a small bowl, mix the cornflour with the cold milk to form a smooth paste.

2. In a saucepan, bring the 240 ml of milk to a boil. Sweeten with sugar to your taste.

3. Reduce the heat to medium-low, then slowly whisk in the cornflour paste.

4. Stir continuously until the sauce thickens and becomes smooth, about 2-3 minutes.

5. Remove from heat and stir in your chosen flavoring: cinnamon, nutmeg, vanilla, or wine.

6. Serve warm over puddings, cakes, or desserts.