Bread and Butter Pudding

Ingredients

• Butter a dish
• put in a layer of bread and butter
• strew over it some currants
• a little grated lemon-peel
• and nutmeg
• beat three eggs
• adding to them as much milk as the bread will absorb

Method

1. 1

   Butter a dish, and put in a layer of bread and butter, cut in thin slices; strew over it some currants, a little grated lemon-peel and nutmeg; then a layer of bread and butter; then currants, etc., alternately, till the dish is nearly full; beat three eggs or more, according to the size of the pudding; adding to them as much milk as the bread will absorb; sweeten it, and pour it into the dish; strew currants on the top; lay a dish over it, or some thin crusts of bread, before it is put in the oven, to prevent the fruit on the top being scorched; bake in a moderate oven, and when the pudding is a little more than half done, take off the crust or dish.

2. 2

   Serve with butter sauce.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 76. The excerpt below is the record exactly as published.

Bread and Butter Pudding. Butter a dish, and put in a layer of bread and butter, cut in thin slices ; strew over it some currants, a little grated lemon- peel and nutmeg ; then a layer of bread and butter ; then cur- rants, etc., alternately, till the dish is nearly full; beat three eggs or more, according to the size of the pudding ; adding to them as much milk as the bread will absorb

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