Custard Pudding is a traditional British recipe, based on Alexis Soyer's recipe of 1849, for a classic steamed pudding of an egg custard flavoured with lemon and bayleaf. The full recipe is presented here and I hope you enjoy this classic British version of: Custard Pudding.
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This is a traditional British recipe redacted from Alexis Soyer's 1849 volume The modern Housewife or Ménagère, a classic Victorian cookbook.
Original Recipe
107. CUSTARD PUDDING.—Boil one pint of milk, with a small piece of lemon-peel and half a bay-leaf, for three minutes; then pour these on to three eggs, mix it with one ounce of sugar well together, and pour it into a buttered mould: steam it twenty-five minutes in a stewpan with some water (see No. 115), turn out on a plate and serve.
Combine the milk, lemon zest and bayleaf in a pan. Bring to a boil and continue boiling for 3 minutes. Take off the heat.
Beat together the eggs and sugar in a bowl. Beat in two ladlesful of the milk mixture to temper then pour the egg mix into the milk mix. Whisk to combine and remove the bayleaf and lemon zest strips.
Pour this custard mixture into a well buttered pudding basin. Add a lid, or tie a sheet of greaseproof (waxed) paper over the top then place in a steamer (or set on a trivet or upturned saucer in a saucepan and fill 3/4 of the way up the side of the basin).
Boil or steam for 25 minutes, or until the custard is set. Allow to cool slightly then remove the coverings, invert onto a serving dish and bring to the table.
