Bread-crumb and Marmalade Pudding

Ingredients

• 1 tea-cupful bread-crumbs
• 2 tea-cupfuls hot milk
• 1 oz. butter
• 2 eggs
• 2 table-sps. sugar
• 2 or 3 table-sps. marmalade

Method

1. 1

   Combine bread-crumbs with half the sugar, pour melted butter and hot milk over, soak briefly.

2. 2

   Add yolks and mix.

3. 3

   Grease a dish, layer with marmalade and bread-crumb mixture, bake until firm.

4. 4

   Top with meringue made from beaten egg whites and sugar, return to oven to brown.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 661. The excerpt below is the record exactly as published.

Bread-crumb and Marmalade Pudding 1 tea -cupful bread- crumbs. 2 tea-cupfuls hot milk. 1 oz. butter. 2 eggs. 2 table-sps. sugar. 2 or 3 table-sps. mar< malade. Put the bread-crumbs into a basin with half the sugar, melt the butter in the milk, pour them over, and allow the mixture to soak a few minutes. Then add the yolks of eggs and mix them well in. Grease a pie dish and put a layer of marmalade at the bottom of it. Then put in half the bread-crumb mixture, more marmalade, and the remainder of the bread- crumb mixture on the top. Wipe round the edges of the dish and bake the pudding in a moderate oven until it feels firm to the touch. Whip the whites of the eggs to a stifl froth, add to them the other table-spoonful of sugar, and pile this meringue on the top of the pudding. Return it to a cool oven to dry and brown the meringue. Sprinkle with sugar and serve hot. Time to cook, about £ hour. Sufficient for 4 or 5 persons. Probable cost, 7 d. 1825. Bread and Chocolate Pudding 2 tea-cupfuls bread- crumbs

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