Bread and Jam Pudding

Ingredients

• 3 tablespoons butter
• 1½ cups boiling milk
• 1 cup stale bread crumbs
• 1 tablespoon sugar
• 3 eggs
• ½ cup jam or marmalade

Method

1. 1

   Dissolve the butter in the milk and pour it on the crumbs, cover it and leave it to soak for half an hour; then beat it well with a silver fork, working in as you beat a tablespoon of sugar and the eggs.

2. 2

   Spread an inch thick layer of jam or marmalade at the bottom of an unbuttered pie dish, pour the softened crumbs over this, then pile on it rockily the whites of the eggs whipped to a stiff froth with a little powdered sugar and a few drops of essence of vanilla, and bake half an hour in a gentle oven.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 53. The excerpt below is the record exactly as published.

BREAD AND JAM PUDDING 3 tablespoons butter li cups boiling milk I cup stale bread crumbs 1 tablespoon sugar 3 eggs J cup jam or marmalade

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