Baked or Boiled Arrowroot Pudding

Ingredients

• 2 tablespoonful arrowroot
• 1-1/2 pint milk
• 1 oz butter
• the rind of 1/2 lemon
• 2 heaped tablespoonfuls of moist sugar
• a little grated nutmeg

Instructions

1. Mix the arrowroot with as much cold milk as will make it into a smooth batter, moderately thick;
2. put the remainder of the milk into a stewpan with the lemon-peel, and let it infuse for about 1/2 hour;
3. when it boils, strain it gently to the batter, stirring it all the time to keep it smooth;
4. then add the butter;
5. beat this well in until thoroughly mixed, and sweeten with moist sugar.
6. Put the mixture into a pie-dish, round which has been placed a border of paste, grate a little nutmeg over the top, and bake the pudding from 1 to 1-1/4 hour, in a moderate oven, or boil it the same length of time in a well-buttered basin.
7. To enrich this pudding, stir to the other ingredients, just before it is put in the oven, 3 well-whisked eggs, and add a tablespoonful of brandy.
8. For a nursery pudding, the addition of the latter ingredients will be found quite superfluous, as also the paste round the edge of the dish.