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Listed in: Desserts (Hot)
Excerpt from the Modern Priscilla Cook Book, 1924
HOT DESSERTS
Almost any cake served hot with a sauce makes an acceptable dessert.
Steamed pudding may be cooked in molds set in a steamer or placed on a trivet in a kettle of boiling water.
Molds for steamed puddings should be filled not more than two-thirds full. It the batter does not have room to rise completely it will be heavy.
In order to have a light pudding the steaming must continue without interruption; if water must be added to the kettle it should be boiling. The cover of the steamer should fit closely.
A steamed pudding while hot is cut more easily with a string than with a knife.
Steaming in individual molds cuts down the time of cooking and makes serving easier. Ordinary custard cups covered with waxed or greased paper will answer for the purpose.
Biscuit dough forms the basis for an endless variety of fruit short¬cakes, rolls, and dumplings.
Pudding with an egg and milk foundation, such as bread pudding, should be baked at a low temperature like a custard.
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