Arrowroot Pudding is a traditional British recipe (from the Victorian era) for a classic dessert of arrowroot baked in milk flavoured with nutmeg that's thickened with butter and cooked to a custard-like consistency that's served hot with cream. The full recipe is presented here and I hope you enjoy this classic British version of: Arrowroot Pudding.
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In Victorian times Arrowroot was a considered suitable for children and invalids. As a result it was made into a number of jellies (jellos) and puddings. This is a classic Victorian arrowroot baked pudding that's somewhat reminiscent of Elizabethan Quaking Pudding.
Add the arrowroot to a teacup with an equal volume of milk and mix to a smooth paste. Meanwhile add the remaining milk to a saucepan and bring to a boil. Place the arrowroot slurry in a heat-proof bowl and whisk the boiling milk into this. Stir-in the butter (this will make the milk sauce thicken appreciably) then pour the eggless custard into a well-buttered ovenproof dish.
Grate fresh nutmeg over the top of the dish then place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 75 minutes or until the pudding is well set.
