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This was a Victorian version of a pudding that was probably brought to this country by the Normans (see our Encyclopaedia section). It may be flavoured, and/or, coloured – and sometimes the surface is sprinkled with grated nutmeg.
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For 4 to 6 helpings:
Either 568ml / 1 pint of full-fat milk, or the same quantity of milk and cream mixed.
1 tablespoon (15ml) Caster Sugar
1 teaspoon (5ml) Rennet
2 tablespoons Brandy or Rum, or less traditionally 1 teaspoon (5ml) of Vanilla Essence
a sprinkling of Nutmeg or Cinnamon (optional)
1. Heat the milk (or milk & cream mixture) & sugar until it reaches blood heat – about 98°F / 36°C.
2. Stir to ensure the sugar has dissolved.
3. Remove the pan from the heat and stir in any flavourings & the rennet
4. Pour the mixture into individual ramekins or a serving dish and it will set at room temperature.
5. It should be eaten on the day of making, as it should not be put in the fridge.