Bread Pudding with Rum Sauce

Ingredients

• 10 slices white bread
• 1 tsp. cinnamon
• 1 tbsp. flour
• 1 c. seeded raisins
• Yc. butter
• Y ec. milk
• 1 tsp. salt
• 3 eggs
• 1 c. seedless raisins
• 1 tbsp. flour
• 3 tbsp. rum
• 4 tsp. salt
• 4 tbsp. butter
• 3 tbsp. water
• 1/3 c. sugar

Method

1. 1

   Soak the bread in milk for 10 minutes.

2. 2

   Add salt, cinnamon, flour, unbeaten eggs, raisins, and softened butter.

3. 3

   Mix until thick and smooth.

4. 4

   Dip a cloth in boiling water, sprinkle with flour, place mixture in the center, tie ends, and suspend in boiling water.

5. 5

   Boil for 2-2.5 hours.

6. 6

   For the sauce, melt butter, stir in flour, add water, rum, sugar, and salt.

7. 7

   Simmer for 10 minutes.

8. 8

   Pour sauce over pudding when ready to serve.

As published

This recipe was extracted from Waldensian cookery (1957), page 35. The excerpt below is the record exactly as published.

BREAD PUDDING WITH RUM SAUCE 10 slices white bread 1 tsp. cinnamon 1 tbsp. flour 1 c. seeded raisins Yc. butter Y ec. milk 1 tsp. salt 3 eggs 1 c. seedless raisins Sauce: 1 tbsp. flour 3 tbsp. rum 4 tsp. salt 4 tbsp. butter 3 tbsp. water 1/3 c. sugar

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