Category Archives: 1890’s

Vienna pudding fro the 1890's

Vienna Pudding

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Recipe for a baked lemon custard pudding with a twist!

Here’s the recipe by the One Pot Chef mentioned in the video (thanks David!)

Ingredients

All tablespoons are 15ml. Australians should adjust accordingly (depending on whether you have a standard Aussie 20ml tablespoon or a regular 15ml one)

2 1/2 US cups/600ml of milk

2tsp vanilla essence

1/2 cup sugar

4oz 115gms of wheat vermicelli (you could try the rice kind but it might not work!)

2 eggs

optional: 1Tbs thick cream

 Method

Preheat your oven to 180 degrees C or 355 degrees F

In a double boiler, boil the milk with the lemon essence.

Crush the vermicelli and add it

Stir over the heat until the noodles are completely cooked.

Take off the heat and let cool slightly.

Stir in the sugar.

Stir in the eggs vigorously so they don’t scramble.

Grease your baking dish.

Pour into the baking dish and bake until browned on top and set.

Serve with cream.

Custard made without custard powder

Custard Made without Custard Powder

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A traditional stove-top custard made without the use of custard powder. Plus you get a little custard trivia in the video :)

Ingredients

All tablespoons are 15ml. Australians should adjust accordingly (depending on whether you have a standard Aussie 20ml tablespoon or a regular 15ml one)

2 US pints/950ml of milk

2tsp vanilla

3tbls of corn flour (US corn starch) for pouring custard or more for thicker custard

4tbls of sugar

2 eggs

Makes 4-12 servings, depending on how hungry you are and whether you’re just nomming custard or serving it with something else.

Method

Mix the cornflour with a little bit of the milk so that it forms a smooth paste.

Put your milk and vanilla in a double boiler (if you’re brave and ave very thick bottomed saucepans you can cook straight on the stove) and heat until almost boiling.

Stir in the cornflour mixture and keep stirring until it thickens.

Once it’s thickened, add the sugar and the beaten eggs and keep stirring until it’s the right consistency.