Save Recipe Print


Custard Sauce:


Grease 3 medium or 2 large basins. Mix together all dry ingredients, reserving 1/4 cup flour. Toss reserved flour with prepared fruit, almonds, and grated carrot. Mix suet through dry ingredients; add fruit and nut mixture. Mix egg, milk, orange and lemon rind and orange juice together. Mix the moist ingredients and dry ingredients together well. Stir in 3 silver coins. Place mixture in basins allowing a little room at top of basin for pudding to swell. Place two thicknesses of foil on top of basins and tie securely. If preferred puddings may be cooked in a prepared pudding cloth. Place puddings in boiling water in large saucepan or boiler and boil steadily for 5 hours for large pudding and 3 hours for small. As water boils away replace with more boiling water. On the day the pudding is to be served, boil for 1 hour more. Serve with ice cream or custard sauce. When serving flame with brandy.;

Custard Sauce:

Make the milk hot in double saucepan or in a jug standing in a saucepan of boiling water. Beat 1 egg and yolk with 2 teaspoons sugar until well mixed, pour hot milk on, stirring quickly. Return to saucepan or jug, stir with a wooden spoon until it thickens and coats the spoon. Strain at once into a cold basin, add essence when cooled, and pour into a glass dish. Grate a little nutmeg over the top. If you like, whip *egg white stiffly, add 1 teaspoon of castor sugar, and spoon in heaps on top.;

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Banana Pudding

Recipe courtesy of Trisha Yearwood

Chocolate Pudding

Recipe courtesy of Tyler Florence

Yorkshire Pudding

Recipe courtesy of Tyler Florence

Rum Raisin Rice Pudding

Recipe courtesy of Ina Garten

Chia Seed Pudding

Recipe courtesy of Giada De Laurentiis

Southern Banana Pudding

Recipe courtesy of Food Network Kitchen

Rockin' Rice Pudding

Recipe courtesy of Tyler Florence

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Lemon Rice Pudding

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories