Part 2. Chapter 21. Hot Puddings Etc

Hot Puddings Thickened With Cooked Ingredients

As a rule, puddings in which previously cooked ingredients are used require but little cocking, and that at a low temperature; especially is this true when eggs are employed. The cooking of steamed puddings needs be continuous, and boiling water must be used to replenish the supply as needed. If a steam kettle be not available, a saucepan tightly covered will answer the purpose, if the mould containing the pudding be set on a trivet (a dozen nails will do), to allow the passage of water between it and the bottom of the saucepan.

When grains are used for thickening, the pudding should be stirred several times during the first part of the cooking, lest the grains settle and form a heavy pasty mass in the bottom of the vessel. Often the grains may be cooked to advantage in a double-boiler, then, after the other ingredients have been added, the cooking may be finished in the oven.