Bread and Butter Pudding

Ingredients

• J lb. stale bread
• 2 tablespoonfuls butter
• 1 pint milk
• 1 egg
• 3 tablespoonfuls sugar
• grated rind of one lemon
• 2 tablespoonfuls cleaned currants

Method

1. 1

   Cut the bread into slices, and put them in layers in a pie dish.

2. 2

   Put small pats of butter between each layer, and also a sprinkling of lemon rind.

3. 3

   Spread the currants beneath the top layer, beat together the egg, milk, and sugar, pour it over the bread, and allow to stand for twenty minutes to soak.

4. 4

   Put the dish in a moderate oven and bake for thirty minutes.

5. 5

   Serve at once.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 72. The excerpt below is the record exactly as published.

BREAD AND BUTTER PUDDING. J lb. stale bread 2 tablespoonfuls butter 1 pint milk 1 egg 3 tablespoonfuls sugar grated rind of one lemon 2 tablespoonfuls cleaned currants

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