1 litre (1 3/4 pints milk
flavouring
65 g (2 1/2 oz) arrowroot
pinch of salt
50 - 75 g (2 - 3 oz) caster sugar
butter for greasing (optional)
flavouring
65 g (2 1/2 oz) arrowroot
pinch of salt
50 - 75 g (2 - 3 oz) caster sugar
butter for greasing (optional)
method
1. Warm the milk in a heavy bottomed saucepan.
2. Add any solid flavouring, if used, to the milk and infuse for 30 minutes; then remove.
3. Put the arrowroot in a bowl and blend with a little of the milk.
4. In a saucepan bring the rest of the milk to boiling point with the salt, and pour on to the blended paste, stirring briskly to prevent the formation of lumps.
5. Return the mixture to the clean saucepan, heat until it thickens, and simmer for 2 - 3 minutes to cook the grain completely, stirring all the time.
6. Add the sugar and any liquid flavouring used.
7. Serve the arrowroot pudding as it is, hot or cold or pour into a well-buttered 1.75 litre (3 pint) pie dish, and bake for 20 - 30 minutes at 180°c (350°f) gas 4 until the top has browned.
2. Add any solid flavouring, if used, to the milk and infuse for 30 minutes; then remove.
3. Put the arrowroot in a bowl and blend with a little of the milk.
4. In a saucepan bring the rest of the milk to boiling point with the salt, and pour on to the blended paste, stirring briskly to prevent the formation of lumps.
5. Return the mixture to the clean saucepan, heat until it thickens, and simmer for 2 - 3 minutes to cook the grain completely, stirring all the time.
6. Add the sugar and any liquid flavouring used.
7. Serve the arrowroot pudding as it is, hot or cold or pour into a well-buttered 1.75 litre (3 pint) pie dish, and bake for 20 - 30 minutes at 180°c (350°f) gas 4 until the top has browned.
serving amount
serves 6
rate this recipe
6.6
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