Brown Bread Pudding

Ingredients

• J lb. brown breadcrumbs
• 1 oz. butter
• 1 tea-sp. baking powder
• 2 oz. brown sugar
• 1 gill milk
• 2 oz. glace cherries
• 2 oz. candied peel
• 2 eggs
• A pinch of salt

Method

1. 1

   Rub stale brown bread through a sieve.

2. 2

   Combine crumbs with butter, sugar, and lemon rind.

3. 3

   Heat milk and pour over mixture, soaking for 10 minutes.

4. 4

   Prepare fruit, add to mixture with egg yolks and baking powder, then fold in beaten egg whites.

5. 5

   Pour into greased mould, cover with greased paper, and steam until risen and firm.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 639. The excerpt below is the record exactly as published.

2 eggs. 2 oz. Valencia raisins. Flavouring. For the above ingredients choose a basin or plain mould that will hold a pint or a little over, and grease it very carefully with clarified butter. Stone the raisins, cut them in halves, put them on a plate in the oven for 2 or 3 minutes to dry ; then use them for decorating the mould. Cut some bread, rather less than half an inch in thickness, remove the crusts and butter it. Then cut it in small pieces and lay it in the mould very loosely. Add the sugar and any remaining raisins. The Cabinet Pudding mould must not be more than half full in order to allow room for the bread to swell. Beat up the eggs in another basin, add the milk and flavouring to them, and then strain over the bread. Cover the pudding with a piece of greased paper, and let it stand for half an hour, so as to soak the bread thoroughly. Then steam very slowly until firm to the touch. Let the pudding stand for a minute or two after removing it from the saucepan, to allow some of the steam to escape ; then turn it out carefully on to a hot dish. Serve with custard or jam sauce. Time to steam, 1 hour. Sufficient for 4 persons. Probable cost, 6 d. to 8 d. 1745. Brown J lb. brown bread- crumbs. 1 oz. butter. A little grated lemon rind. 2 oz. brown sugar. Bread Pudding 1 gill milk. 2 oz. glace cherries. 2 oz. candied peel. 2 eggs. 1 tea-sp. baking powder. A pinch of salt

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