Nearly every housewife makes milk puddings, but
only one in a hundred can make them properly.
When cooked, the grains should be quite soft and
encased with a rich thick cream. Failure to produce
this result simply indicates that the pudding has
been cooked too quickly, or that the proportion of
grain to milk is too large.
Allow 2 level tablespoons, not a grain more, of cereal
(rice, sago, semolina, tapioca) and 1 level
tablespoon sugar to every pint of milk. Put in a
pie-dish with a vanilla pod or some strips of lemon
rind, and stand for an hour in a warm place, on the
hob for example. Then take out the pod or peel and
put into a fairly hot oven. As soon as the pudding
boils, stir it well, and move to a cooler part of the
oven. It should now cook very slowly for 2 hours.