Sultana Pudding

I made a Sultana Pudding from the 1920s cookery book ("500 Cookery Hints and Recipes: This Book Will Save You Money"). Unfortunately the recipe wasn't too specific about how much liquid to add ("2 small cups of milk"), and I was a bit doubtful as to the results when it originally went into the bowl; I used an ordinary half-pint mug about three-quarters full, but this was clearly too much milk. After three and a half hours' steaming the pudding was still liquid in the middle, and microwaving it for a further three minutes didn't make a lot of difference, although the set bits around the outside were definitely tasty.

In the end I simply dished it out with a spoon and ate it liquid. It was extremely good with cold yoghurt, having a delicious caramel flavour which may have been due to the sultanas and/or to my having used evaporated milk (albeit diluted with two-thirds water). Using ground cornmeal instead of the recommended ground rice may also have had an effect — but polenta is supposed to set solid, after all!( Read more... )

( Recipe )