Bread Pudding

Ingredients

• 1 pint milk
• 2 eggs
• ½ lb. currants
• ½ lb. candied peel
• 2 cupfuls stale bread
• 2 oz. butter or minced suet
• 3 oz. sugar
• Cinnamon

Method

1. 1

   Boil the milk, and pour it over the broken bread in a basin.

2. 2

   Cover it for ten or fifteen minutes, to allow the bread to swell.

3. 3

   Then beat or mash it up to make a fine pulp, and stir in the suet or butter.

4. 4

   Beat the eggs, with a little cinnamon, grated lemon-peel, and sugar to taste.

5. 5

   Stir all together; and add the candied peel cut into small pieces, and the currants cleaned and picked.

6. 6

   The pudding may be either steamed or baked.

7. 7

   If to be steamed, put it in a well-buttered pudding shape or basin, with a buttered paper fastened over it.

8. 8

   Put the basin in a saucepan with boiling water to come about three parts up the basin; put a tightly-fitting lid on the pan, and let the water boil around the pudding for an hour, adding more water if required, but do not let the water cover the basin.

9. 9

   Serve with sweet sauce.

10. 10

    If to be baked, put the pudding into a buttered baking-dish, and bake in an oven for about half an hour.

11. 11

    Sift sugar over it, and serve hot or cold.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 58. The excerpt below is the record exactly as published.

lb. candied peel. 1 teaspoonful ground ginger. J teaspoonful salt. Chop the suet finely, stone the raisins, clean and pick the currants, blanch and chop the almonds, cut the candied peel in thin shreds, peel, core, and chop the apples. ' Mix all very 'veil together. Turn into a well-greased basin, cover with a cloth, and boil for four hours. Serve with brandy or sweet sauce. CUR11ANT PUDDING. i lb. suet. A lb. bread crumbs, j lb. flour. Milk. } lb. currants. Cinnamon. Nutmeg. Salt. Mix the minced suet with the bread crumbs, the flour, the currants washed and picked, a little powdered cinnamon, 104 SUET DUMPLINGS — BREAD PUDDING. grated nutmeg, and a very little salt. Add as much milk as will make a soft dough. Beat all together, tie in a cloth prepared as directed, and hoil for three hours. Serve with caudle, or any simple sweet sauce. SUET OR PLAIN DUMPLINGS. 1 lb. flour. I l teaspoonful salt. £ lb. suet. I Water. These are sometimes served with boiled salt beef. Mince the suet very fine ; mix it with the flour and salt ; and moisten with water to the consistency of dough. Divide it into ten pieces, and roll them into round dumplings, put them into boiling water, and boil for an hour and a half, taking care that they do not stick to the bottom of the pot. To prevent this, a plate may be placed in the pot. BREAD PUDDING. 1 pint milk. 2 eggs. :i lb. currants, j lb. candied peel. 2 cupfuls stale bread. 2 oz. butter or minced suet. 3 oz. sugar. Cinnamon

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