Prune Pudding

Original Recipe

Heat a little more than a pint of sweet milk to the boiling point, then stir in gradually a little cold milk in which you have rubbed smooth a heaping tablespoonful of cornstarch; add sugar to suit your taste, three well-beaten eggs, about a teaspoonful of butter and a little grated nutmeg. Let this come to a boil, then pour it in a buttered pudding-dish, first adding a cupful of stewed prunes, with the stones taken out. Bake for from fifteen to twenty minutes, according to the state of the oven. Serve with or without sauce. A little cream improves it if poured over it when placed in saucers.

Ingredients

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  • 1 little more than a pint of sweet milk to the boiling point
  • 1 little cold milk in which you have rubbed smooth a heaping tablespoonful of cornstarch
  • 10 eggs
  • 1 teaspoonful of butter and a little grated nutmeg
  • 1 boil
  • 1 cupful of stewed prunes
  • 1 little cream improves it if poured over it when placed in saucers

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Instructions

  1. 1

    Heat a little more than a pint of sweet milk to the boiling point, then stir in gradually a little cold milk in which you have rubbed smooth a heaping tablespoonful of cornstarch; add sugar to suit your taste, three well-beaten eggs, about a teaspoonful of butter and a little grated nutmeg.

  2. 2

    Let this come to a boil, then pour it in a buttered pudding-dish, first adding a cupful of stewed prunes, with the stones taken out.

  3. 3

    Bake for from fifteen to twenty minutes, according to the state of the oven.

  4. 4

    Serve with or without sauce.

  5. 5

    A little cream improves it if poured over it when placed in saucers.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)