I’m going to be cooking a rice pudding at the weekend, and I’ve been looking through a few recipes. There are some delicious sounding Indian ones, with all sorts of spices and ingredients, but I’ve been looking at Eliza Acton’s ideas today. She was an amazing cook and writer, and should really have a wider audience; she was somewhat eclipsed by Mrs Beeton who in actual fact used a lot of Eliza’s recipes in her famous book.
I mustn’t be side-tracked by the other interesting recipe’s in Eliza’s baked pudding section of ‘Modern Cookery’ – look at these wonderful names:
- Saxe-Gotha pudding
- Baden-Baden pudding
- the elegant economist’s pudding
- the good daughter’s mincemeat pudding
- Mrs Howitt’s pudding
- the printer’s pudding
- the young wife’s pudding
- a richer potato pudding
- Gabrielle’s pudding
- the poor author’s pudding (I ought to make this one!)
- Madeleine pudding (and I ought to make this for my daughter who is Madeleine!)
- the curate’s pudding
… and many more!
Eliza offers several rice pudding recipes, common rice pudding, quite cheap rice pudding, richer rice pudding, rice pudding meringué and a couple of ground rice puddings too.
Here is what she says about her richer rice pudding:
wash very clean four ounces of whole rice, pour on a pint and a half of new milk, and stew it till quite tender; before it is taken from the fire, stir in two ounces of good butter and three of sugar; and when it is cooled a little, add four well-whisked eggs and the grated rind of half a lemon. Bake the pudding in a gentle oven for thirty to forty minutes.
Eliza suggests a time-saving short cut:
As rice requires long boiling, to render it soft in milk it may be partially stewed in water, the quantity of milk diminished to a pint, and a little thick sweet cream mixed with it, before the other ingredients are added.