Bread and Butter Pudding

Ingredients

• Bread
• Butter
• Sultanas
• Powdered cinnamon
• 3 eggs
• 1 pint milk
• 3 table-spoons powdered sugar

Method

1. 1

   Cut slices of bread, taking off the crusts and spreading them with butter.

2. 2

   Butter a pudding-dish and fill it three parts full with the slices of bread and butter, sprinkling a little powdered cinnamon and a few sultanas between each layer.

3. 3

   Beat the sugar and eggs together.

4. 4

   Add the milk and flavouring.

5. 5

   Strain.

6. 6

   Pour slowly on the bread, letting it absorb all it can.

7. 7

   Bake in a moderate oven for an hour.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 2. The excerpt below is the record exactly as published.

Bread and Butter Pudding ... 7 Bread Pudding ..... 8 Gateau de Biz ..... 0 Rice Cream ...... 1) Rice Pudding . . . . .10 ,, „ with Raisins . . .10 Rice Soufile . . . . .11 Tapioca Pudding— I. . . . .11 G Apple Tapioca Pudding 1 teacup tapioca pints warm water 6 apples 1 lemon 1 tea-spoon butter 1 cup milk 1 cup powdered sugar Soak the tapioca in the water. Add to it the butter, melted, a little salt, half the sugar and the milk. Peel and core six sour apples, tilling them with the rest of the sugar with which the juice of half a lemon and the grated peel of a whole lemon have been mixed. Put the apples into a deep pudding-dish. Pour the tapioca and milk round them. Bake an hour. This pudding may be made with plums, goose- berries or currants; they should be well sweetened. Bread and Butter Pudding Bread Butter Sultanas Powdered cinnamon 3 eggs 1 pint milk 3 table-spoons powdered sugar

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