Ground Rice Custard Pudding

Posted in - Mrs C.S. Peel's Recipes & Puddings on October 9th 2013 0 Comments

Granny Dot’s addition of a bay leaf is what makes this pudding perfect.  A friend who came for supper last night said it reminded her of her childhood.  Adding a bay leaf to flavour a pudding to me seems more up to date than I would have anticipated.  So perhaps in our addition of herbs to flavour puddings in the 21st century, we are actually bringing the past back to life.


In her words:

‘Ingredients. – 1 pint of milk or milk and water; 1 bay leaf, or any flavouring essence liked; 2 ozs. of ground rice; 1 oz. of sugar; 1 egg
Method. – Put the milk and bay leaf into a pan, bring to the boil, remove the bay leaf, sprinkle in the ground rice, stir and simmer 6 minutes; remove from the fire and cool a little, beat up the egg with the sugar, add to the pudding, pour into a greased pie dish, and bake until set, in a cool oven.
Two dried eggs prepared according to directions may be used in plae of an egg.
To Dish. – place the pie dish in an entree dish or on another dish and serve.
Reasons for failure. – If cooked too fast in the oven or too long the egg may curdle.’
(The Daily Mail Cookery Book, Mrs C.S. Peel, 1922)

Serves 4

Butter to butter the dish
568mls/1 pint whole milk
56g/2 ozs ground rice
1 bay leaf
28g/1oz sugar
1 happy egg

1.  Butter a dish so it is ready for the pudding and set the oven to 120 degrees C/248F.
2. Bring the milk to simmer with a bay leaf and add the ground rice through your fingers so it does not become lumpy.
3.  This needs to bubble for a few minutes, not necessary as long as 6 minutes, but until it is smooth and thickish so stir it now and then and use a balloon whisk if it is at all lumpy.
4.  Stir in the sugar and leave it to cool a little so that when the egg is added, it will not scramble.
5.  Whisk the egg and mix it in thoroughly.
4.  Pour it into the prepared dish and remove the bay leaf. (I left it in for longer to ensure that we benefit from the flavour of bay leaf fully.)
5.  Place it in the oven at 120 degrees for 30-40 minutes until it is reasonably firm.
6.  Serve with jam, or whatever you like.


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