Bread and Butter Pudding

Ingredients

• Four slices of bread
• one half pint of milk
• three eggs
• one tea-spoonful of lemon-juice
• two ounces of currants
• two ounces of sugar
• two ounces of butter

Method

1. 1

   Remove the crust from the bread and butter each slice.

2. 2

   Grease a deep pudding-dish and layer the bread and currants.

3. 3

   Beat the sugar and eggs until light, add milk and lemon juice, and pour over the bread.

4. 4

   Let stand for one hour, then bake in a quick oven for twenty minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 99. The excerpt below is the record exactly as published.

Bread and Butter Pudding. — Four slices of bread, one half pint of milk, three eggs, one tea-spoonful of lemon- juice, two ounces of currants, two ounces of sugar, two ounces of butter

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