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Victorian Baked Rice Pudding

Pies and Pastries

Mrs Beeton offers a receipt for Baked Rice Pudding somewhat different from the usual in that the Rice, eggs, milk, butter, beef marrow, currants, brandy, lemon and spices, are filled into paste-lined dish. Baked (Mrs.B)

See: Rice Pudding

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)


1342. INGREDIENTS: 1 small teacupful of rice, 4 eggs, 1 pint of milk, 2 oz. of fresh butter, 2 oz. of beef marrow, 1/4 lb. of currants, 2 tablespoonfuls of brandy, nutmeg, 1/4 lb. of sugar, the rind of1/2 lemon.
Mode: Put the lemon-rind and milk into a stewpan, and let it infuse till the milk is well flavoured with the lemon; in the mean time, boil the rice until tender in water, with a very small quantity of salt, and, when done, let it be thoroughly drained. Beat the eggs, stir to them the milk, which should be strained, the butter, marrow, currants, and remaining ingredients; add the rice, and mix all well together. Line the edges of the dish with puff-paste, put in the pudding, and bake for about 3/4 hour in a slow oven. Slices of candied-peel may be added at pleasure, or Sultana raisins may be substituted for the currants.
Time: 3/4 hour.
Average cost: 1s. 3d.
Sufficient: for 5 or 6 persons.
Seasonable: Suitable for a winter pudding, when fresh fruits are not obtainable.

(Plain and Economical; a nice Pudding for Children.)
1343. INGREDIENTS: 1 teacupful of rice, 2 tablespoonfuls of moist sugar, 1 quart of milk,1/2 oz. of butter or 2 small tablespoonfuls of chopped suet,1/2 teaspoonful of grated nutmeg.
Mode: Wash the rice, put it into a pie-dish with the sugar, pour in the milk, and stir these ingredients well together; then add the butter cut up into very small pieces, or, instead of this, the above proportion of finely-minced suet; grate a little nutmeg over the top, and bake the pudding, in a moderate oven, from 1-1/2 to 2 hours. As the rice is not previously cooked, care must be taken that the pudding be very slowly baked, to give plenty of time for the rice to swell, and for it to be very thoroughly done.
Time: 1-1/2 to 2 hours.
Average cost: 7d.
Sufficient: for 5 or 6 children.
Seasonable: at any time

See: Rice Pudding

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