Bread and Butter Pudding

Ingredients

• a pie-dish with buttered bread
• some currants
• two eggs
• a tablespoonful of sugar
• threequarters of a pint of boiling milk
• flavoured with lemon rind
• a little grated nutmeg

Method

1. 1

   Layer currants and buttered bread in a dish.

2. 2

   Pour custard made from beaten eggs, sugar, boiling milk, lemon rind, and nutmeg over it.

3. 3

   Soak for half an hour before baking for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 79. The excerpt below is the record exactly as published.

two eggs. Pour it into a buttered pie-dish, and bake half an hour ; then spread a layer of jam on the top, and pile upon it the whites of the two eggs beaten to a stift' froth. Sift over some sugar, and place it in the oven to take a pale brown. Pudding*, Baked Apple. Cook one pound and a half of apples with one ounce of butter, six ounces of sugar, till soft ; pass them through a sieve. When cool add the beaten yolks of four eggs, and a little lemon flavouring. Line the edges of a pie-dish with puff pastry ; ornament them with a border and rounds. Pour the mixture in and bake about half an hour ; pile the beaten whites on the top. Sprinkle over a little sugar, and brown it in the oven. Pudding*, Bakewell. Line a flat dish with puff pastry, ornament the edge ; brush with milk, and sift a little sugar over. Put a layer of plum jam about a quarter of. an inch thick all over the bottom of the dish. Place in a basin the yolks of four eggs and the white of one, a quarter of a pound of sugar, a quarter of a pound of butter beaten to a cream, and a few drops of almond flavouring ; beat ten minutes. Pour this over the top of the jam, sprinkle over some sugar, bake one hour ; cover with a buttered paper. Pudding*, Bread. Take two tablespoonfuls of bread crumbs, three lumps of sugar, half an ounce of butter ; pour over them a quarter of T42 DOMESTIC COOKERY. a pint of boiling milk ; soak them ten minutes. Beat up an egg, add it when the mixture is cool. Grease a basin thoroughly ; put the pudding mixture into it ; cover with a greased paper. Have enough boiling water to come half way up the basin in a saucepan, and steam for two hours. Take care to have a tightly fitting lid, and add more boiling water as it reduces. Pudding*, Bread and Butter. Butter a pie-dish, place in it some currants, then some thin slices of bread and butter, lightly, taking care to put the buttered side downwards ; sprinkle a few currants between the layers of bread and butter. When the dish is about three parts full pour slowly and carefully over it the following custard : — Beat well two eggs with a tablespoonful of sugar. Pour over them threequarters of a pint of boiling milk, flavoured with lemon rind, and a little grated nutmeg

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