Bread and Butter Puddings, Steamed

Ingredients

• Ten or twelve slices of bread and butter
• one and a half pints of milk
• two dessertspoonfuls of sugar
• four eggs

Method

1. 1

   Butter a pudding bowl, sprinkle it with currants or chopped peel, or arrange raisins or sultanas in a design on the bottom and sides.

2. 2

   Cut each slice of bread into four pieces, place them in layers, each layer sprinkled with fruit and finely-chopped candied peel.

3. 3

   Beat the eggs, add the milk and sugar, stir until dissolved, then pour slowly over the bread.

4. 4

   Let it stand for at least one hour, cover with greased paper, and steam slowly for about one hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 176. The excerpt below is the record exactly as published.

Bread and Butter Puddings, Steamed. INGREDIENTS. — Ten or twelve slices of bread and butter, one and a half pints of milk, two dessertspoonfuls of sugar, four eggs

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