Bread and Butter Pudding (rich)

Ingredients

• a twopenny loaf
• one pint of cream
• the yolks of three large eggs
• a little grated nutmeg
• a pinch of salt
• two ounces of sugar
• a few drops of orange-flower water
• a handful of currants
• a few raisins
• some little bits of butter

Method

1. 1

   Cut a twopenny loaf into very thin slices, and spread them with fresh butter.

2. 2

   Put puff-paste round the bottom of a dish, lay in a roll of the bread and butter, and strew over a handful of currants and a few raisins; add some little bits of butter, and do so till your dish is full.

3. 3

   Then boil one pint of cream, and thicken it when cold with the yolks of three large eggs, a little grated nutmeg, a pinch of salt, two ounces of sugar, and a few drops of orange-flower water, which pour in fresh as the pudding is going to the oven.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

Bread and Butter Pudding (rich). Cut a twopenny loaf into very thin slices, and spread them with fresh butter. Put puff-paste 12 PUDDINGS AND PASTRY round the bottom of a dish, lay in a roll of the bread and butter, and strew over a handful of currants and a few raisins ; add some little bits of butter, and do so till your dish is full, then boil one pint of cream, and thicken it when cold with the yolks of three large eggs, a little grated nut- meg, a pinch of salt, two ounces of sugar, and a few drops of orange-flower water

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