Here’s a Victorian recipe for a sweet pouring custard spiced with nutmeg, cinnamon and bay leaf to enjoy with your puddings, be they modern or classic! We had ours with our Victorian Jam Roly-Poly Pudding.
Original Recipes: 'Custard for Puddings' (Book 1, 1868)
Speed: 15 mins
1 pint of milk *
2 or 3 egg yolks
85g granulated or caster sugar
1 bay leaf
A little nutmeg
A saltspoonful of ground cinnamon
* We used full fat gold top milk
1. Pour milk into a saucepan set over a low heat to warm. Beat the egg yolks and pour them into the milk, stirring in until fully combined.
2. Add the sugar, stirring until dissolved, then the cinnamon, bay leaf and grate in a little nutmeg. Adjust the spices according to your own personal taste.
3. Increase the heat and allow to boil up, stirring the whole time until the custard reaches your desired thickness. When done, remove the bay leaf and pour while still hot over your pudding.
Original Recipe for 'Custard for Puddings'
'BOOK 1': Warne’s Model Cookery and Housekeeping Book (1868)
Compiled and Edited By: Mary Jewry
Publisher: Fredrick Warne & Co. (Bedford Street, Covent Garden, London, England, U.K.), printers: Savill, Edwards and Co. Printers (Chandos Street, Covent Garden, London, England, U.K.)