Custard and Pudding Recipes
Australian Geckos
Geckos can be found in all states of Australia, mainly warmer areas, with over 90 varieties living in trees, grasslands, deserts, etc. They are nocturnal and meal on termites and small insects. Geckos have very varying colours and markings.
Helpers
1 gill = 1/2 cup
Scant = Not quite full measure
Red or Green Pepper = Capsicum
Tammy Cloth = A fine woollen cloth
Unless specified otherwise, all temps are in Fahrenheit
Flour = Unless otherwise stated, "flour" refers to plain flour.
All oven temperatures are based on the standard wood oven, gas oven and electric oven.
Fats, dripping, etc can be substituted with your selected oils.
Special Recipes
Old Handy Hints & Ideas
Measure Conversions & Cooking Terms Link
Oven Temperatures & Reference Link
Trifle Delicious
Ingredients
4 trifle sponge cakes
1 pkt red jelly
1/4 pint cream
1 tablespoon chocolate vermicelli
1x15oz can fruit salad
1/2 pint custard
Glazed cherries
Method
Place sponge (cut up) in bowl. Drain syrup. Spoon fruit over sponge. Dissolve jelly. Add syrup. Pour over fruit and set. Make custard. Pour over jelly and set.
Cheese Custard
Ingredients
4 oz cheese
2 eggs
1 pint milk
Pepper and salt
Slice of thin bread
Method
Grate the cheese finely. Beat the eggs, mix with two-thirds of the cheese and season with salt and pepper. Heat the milk and stir into this. Put into a dish and cover with thin slices of bread and butter. Bake gently until set, then cool slightly and sprinkle with the remainder of the cheese. Brown under the grill.
Stirred Egg Custard
Ingredients
3 eggs
1/2 teaspoon vanilla
2 tablespoons sugar
1 pint milk
Method
Beat eggs, sugar and vanilla together, place in top of double saucepan. Warm milk and stir into egg mixture. Stir constantly over simmering water until mixture thickens. Remove from heat and let cool.
Methylated Spirits applied to mosquito stings will reduce swelling and itch. (From old pages. Interest piece only)
Fruit Trifle
Ingredients
Stale sponge cake
1 pint rich custard
Fruit juice and sherry to moisten
1/2 pint whipped cream
Cooked or raw fruit to garnish
1 oz. blanched almonds
Crystallised cherries
Method
Arrange slices of stale sponge cake in bottom of a glass bowl, Moisten with fruit juice and sherry. Arrange any cooked or fresh fruit round dish, for example, bananas cut in slices, shredded pineapple, sliced peaches, apricots, cherries, or tinned berries. Cover with a rich custard and place in ice chest to cool. Decorate with whipped cream, shredded almonds, and crystallised cherries.
Fruit Whip
Ingredients
1 egg white
Some lady fingers
Some custard or whipped cream
1 cup icing sugar
1 1/4 cups raspberries or strawberries
Method
Beat egg white very stiffly, beat icing sugar in gradually, add crushed fruit. Beat all with a whisk till very stiff. Pile into a glass dish and set on ice to chill. Surround dish with ladyfingers and serve with custard or whipped cream.
Pear Custard
Ingredients
4 medium sized pears
1 teaspoon butter
4 dessertspoons sugar
2 eggs
1 gill water
3/4 pint milk
Method
Peel and halve pears, place in pie dish with 2 dessertspoons sugar, water, and butter and bake in a moderate oven till pears are tender. Separate whites from yolks of eggs, add milk and 1 dessertspoon of sugar to egg yolks and pour this over pears. Continue baking till custard is set (20 to 30 minutes). Beat egg whites stiffly, add 1 dessertspoon of sugar and continue beating till stiff. Pile roughly on top of custard, place in moderate oven and allow top to brown lightly.
Kerosene applied to bare skin will repel mosquitos and other insect pests. (From old pages. Interest piece only)
Rice Pudding
Ingredients
3 oz. rice
1 level tablespoon honey
1/2 pint water
pinch salt
1 pint milk
1 teaspoon butter
2 eggs, nutmeg
Method
Wash rice and simmer it gently in the water till absorbed, stirring now and then. Add milk and simmer gently 15 minutes, allow to cool 2 minutes, beat eggs and honey together. Pour rice and milk into a buttered pie dish; add eggs, honey, and salt, mix gently. Dot with 4 small pieces of butter, grate nutmeg on top, stand in dish of cold water to cook gently 40 to 50 minutes, or till set.
NOTE: Sago or tapioca pudding may be made in same way, but note that the sago or tapioca is soaked in half a pint of cold water till water is absorbed.
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Chocolate Blancmange
Ingredients
1 1/2 tablespoons cornflour
1 pint milk
2 tablespoons grated chocolate
1 teaspoon sugar
Method
Blend cornflour with a little of the milk, grate chocolate finely and add to it the remainder of milk, also sugar, put into a saucepan. When almost boiling, stir chocolate mixture into the blended cornflour, return to saucepan and cook for a few minutes. Pour into a mould which has been rinsed with cold water. When set, turn out and serve.
A little kerosene applied to an old rag will be useful for lighting a stubborn fire. (From old pages. Interest piece only)
Cold Cabinet Pudding
Ingredients
1/2 pint jelly
2 oz. ratafias
1/2 doz. sponge fingers
Few crystallised cherries
1/2 oz. gelatine
2 oz. sugar
1/2 pint milk
Flavouring
3 egg yolks
1/2 gill cream
1 whole egg
Method
Set 1-inch jelly in bottom of mould, set sponge fingers round sides, soak gelatine in some of the milk, and heat. Beat the 3 yolks with the whole egg in a basin, and pour on hot milk. Stir in a double saucepan till custard coats the spoon, put ratafias, pieces of sponge fingers, chopped cherries, and sugar in a basin. Flavour custard and pour on to biscuits, stir till nearly cool, add cream, and allow to set, pour into centre of mould. To turn out, dip bottom of mould into warm water and slip knife round sides. Turn on to a glass dish, garnish with chopped jelly.
Lemon Pudding
Ingredients
2 lemons
2 cups water
1 cup sugar
2 egg whites
2 rounded tablespoons arrowroot
Some custard
Method
Wash lemons and grate rind, place rind, sugar, and water into a saucepan and bring to boil. Blend arrowroot with lemon juice and stir into almost boiling liquid. Stir till boiling and cook for 3 minutes. Beat whites of eggs stiffly and pour hot mixture on to them, beating well all the time. Pour into wet moulds and allow to cool. Serve with boiled custard made from yolks of eggs.
Apple Custard Pie
Ingredients
6 oz. good short crust
1 teaspoon cinnamon
2 cups cold stewed apples
2 egg whites
1/2 pint cold custard
2 tablespoons sugar
Method
Make short crust, roll out and line a tart tin, pricking pastry well. Bake in a hot oven 15 minutes. Fold apple into the custard and add cinnamon. Pour into pastry flan. Make meringue with stiffly beaten egg whites and sugar. Pile roughly on top of apple mixture and brown slightly in oven.
Original Bread Pudding
Ingredients
8 oz stale bread,
2 oz grated suet or melted cooking fat
1 oz sugar
1 tablespoon marmalade
2 oz dried fruit
1 egg
Milk for mixing
Nutmeg to taste.
Method
Put the bread into a basin, add cold water and leave for 15 min. Squeeze dry with your fingers. Return the bread to the basin, add all the other ingredients, with enough milk to make a sticky consistency. Add spice last to ensure correct amount. Put into a greased Yorkshire pudding tin and bake in the centre of a slow oven for 1˝ hours or steam in a greased basin for 2 hours. Serve with mock whipped cream.
Soak household wash clothes, dish clothes, mops, tea towels, etc in a mild solution of general purpose disinfectant to purify from any bacteria. (From old pages. Interest piece only)
Christmas Pudding
Ingredients
1/2 lb. raisins
1/2 lb. sultanas
1/2 lb. currants
1/2 lb. cutter
1/2 lb. brown sugar
1 lemon
1 grated nutmeg
5 eggs
1/2 lb. flour
1/2 packet spice
1 teaspoon bicarbonate of soda
1/8 teaspoon salt
1/4 lb. breadcrumbs
1/2 gill brandy or sherry
sauce or boiled custard
Method
Have fruit prepared, cream butter and sugar and add lemon rind and nutmeg, add beaten eggs gradually, add fruit, then flour, spice, soda and salt sifted together, tie securely in well floured pudding cloth, allowing room to swell, keep boiling constantly 6 to 8 hours, serve with brandy, wine, or hard sauce, or boiled custard.
NOTE: This mixture may be steamed.
Boiled Custard
Ingredients
1 pint milk
3 eggs
Essence lemon or vanilla.
Method
Boil milk, let it cool till lukewarm, take 3 eggs beat well, add the milk, put into jug. Stand in a saucepan of cold water till it gradually comes to the boil, stirring it occasionally. Do not let the custard boil. Sweeten with lemon essence or vanilla.
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