Bombay Pudding

Ingredients

• a good sweet milk
• egg custard
• some moderately thick slices of stale bread
• ghee or butter
• syrup of lemon juice
• sugar
• a little nutmeg

Method

1. 1

   Make a custard with milk and eggs, soak bread slices in it, and fry in ghee until light brown.

2. 2

   Serve with syrup of lemon juice and sugar, garnished with nutmeg.

Nutrition per serving

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 12. The excerpt below is the record exactly as published.

Bombay” Pudding , — This is a misnomer ; for, strangely enough, din ing our stay in the Bomhay Presi- dency, we never had a cook who understood the making of this dish. Make a good sweet milk and egg custard, and in it soalc some moderately thick slices of stale liread, and fry in “ ghee ’’ or butter to a light brown. Make a syrup of lemon juice and sugar ; serve with the “ fry,” grating a little nutmeg and sifting a little white sugar over the whole. CoCOanut Pudding. — In n pie-dish mix half a pound of grated cocoanut ; the same weight of white sifted sugar; two tablespooiifuls of fresh butter ; the whites of three or four eggs, whisked ; a tablespoonful of brandy, and a teaspoonful of either orange or rosewater. Bake in a moderate oven. Plantain or Banana Pudding.— In hot ashes roast a dozen of the fruit in their skins ; then peel and cut them in slices ; add sugar to taste ; lialf a wine-glass of lemon juice, a little lemon peel finely chopped, a glass of sherry, a few cloves, and a lump of butter. Confine this in ordinary pudding paste and boil. To be served with ri’i'am. SAVOUR!' DISHES. Plantain or Banana “ Poorrtles ” or Fritters. —Take half a dozen ri;pe fruit, cut them down the centre, fry till brown in “ g’hee ” or butte

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