Biscuit Pudding

Ingredients

• eight oz. of lady’s-finger biscuits
• one pint of boiling milk
• five oz. of sugar
• five oz. of candied fruit
• three egg-yolks
• four oz. of melted butter
• the white of five eggs

Method

1. 1

   Crush the biscuits and moisten with boiling milk and sugar.

2. 2

   Stir over the fire, then add candied fruit, egg-yolks, melted butter, and beaten egg whites.

3. 3

   Poach in a bain-marie and serve with apricot sauce.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 418. The excerpt below is the record exactly as published.

BISCUIT PUDDING Crush eight oz. of lady’s-finger biscuits in a saucepan, and — moisten them with one pint of boiling milk containing five oz. of sugar. Stir the whole over the fire, and add five oz. of candied — fruit, cut into dice and mixed with currants (both products having — been macerated in kirsch), three egg-yolks, four oz. of melted butter, and the white of five eggs

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