Bread and Butter Pudding

Ingredients

• 3 slices stale bread
• 1 teacup milk
• 1 dessertspoon sugar
• £ teaspoon butter or oil
• 1 egg
• A pinch of nutmeg
• 2 or 3 drops vanilla essence
• (1 dessertspoon dried currants)

Method

1. 1

   Paint the inside of a small pie-dish with butter or oil.

2. 2

   Cut the bread into pieces and arrange in the dish, sprinkling sugar and currants between slices.

3. 3

   Beat the egg, mix with milk and vanilla, pour over the bread, and let stand for five minutes.

4. 4

   Sprinkle remaining currants and nutmeg on top, then bake in a good oven for ten minutes.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 62. The excerpt below is the record exactly as published.

Bread and Butter Pudding. (I). 3 slices stale bread, less than a quarter of an inch thick. 1 teacup milk (if Ideal, 1 tablespoon to the rest of water). 1 dessertspoon sugar. 1. Paint the inside of the of the butter or oil. £ teaspoon butter or oil. 1 egg. A pinch of nutmeg or 2 or 3 drops vanilla essence. (1 dessertspoon dried currants)

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