Arrowroot Pudding is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert or pudding of a milk and egg yolk custard sweetened with sugar and thickened with arrowroot that's baked in the oven until set. The full recipe is presented here and I hope you enjoy this classic British version of: Arrowroot Pudding.
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This is a classic recipe for a Victorian version of Arrowroot Pudding that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Mix two tablespoonfuls of arrowroot in a teacupful of milk, and pour upon it a pint and a half of boiling milk; add to this when nearly cold the yolks of four eggs well beaten, two ounces of pounded loaf sugar, and two ounces of butter in small pieces; season with nutmeg and bake in a dish for twenty minutes.
Arrowroot, 2 tablespoonfuls; milk, 1 pint and a half and teacupful; eggs, 4 yolks; sugar, 2oz.; butter, 2 oz.; nutmeg to season.
Whisk together the arrowroot and cold milk in a bowl until smooth. Add the 900ml milk to a pan, bring to a boil then take off the heat and whisk into the milk and arrowroot mixture. Continue stirring until the mixture is almost cold then whisk in the egg yolks. Add the sugar and diced butter then whisk until the sugar has dissolved.
Pour into a baking dish, grate nutmeg over the top to season then place in an oven pre-heated to 180°C and bake for 20 minutes, or until set. Serve warm.
Arrowroot, 2 tablespoonfuls; milk, 1 pint and a half and teacupful; eggs, 4 yolks; sugar, 2oz.; butter, 2 oz.; nutmeg to season.