An Old English Prune Pudding

Ingredients

• 1 pint of milk
• 3 yolks of eggs
• whites of eggs
• 2 spoonsful of flour
• 1 spoonful of ground ginger
• 1/2 lb. of prunes
• 2 ozs. of sugar
• 1 oz. of butter
• 1/2 pint of cream
• 2 ozs. of almonds
• 1 glass of brandy
• 4 drops of vanilla

Method

1. 1

   Take a pint of milk, beat three eggs and half the whites with a gill of milk, and two spoonfuls of flour and one of ground ginger; then by degrees add all the milk, mix half a pound of prunes; tie up in a floured cloth and boil an hour.

2. 2

   Clarify butter and pour over it before serving; or, mix a little brandy with some sweetened cream and a few chopped blanched almonds, and pour over the pudding.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 47. The excerpt below is the record exactly as published.

An Old English Prune Pudding. For Six Persons. — 1 pint of milk; 3 yolks of eggs; whites of eggs ; 2 spoonsful of flour ; 1 spoonful of ground ginger ; ^ lb. of prunes ; 2 ozs. of sugar ; 1 oz. of butter or 5 pint of cream ; 2 ozs. of almonds ; J glass of brandy ; 4 drops of vanilla

Cook this with the app: pantry check, scaling, and the assistant.