Brown Bread Pudding

Ingredients

• 4 oz. brown bread-crumbs
• oz. butter
• 2 oz. castor sugar
• 2 oz. glace cherries
• 2 eggs
• 1 giU milk
• Rind of half lemon
• Nutmeg
• cinnamon
• lemon juice
• igill cream

Method

1. 1

   Boil the milk and butter in a saucepan; add the crumbs, sugar, and cherries, and cook till thick.

2. 2

   Break the eggs and add the yolks to the mixture.

3. 3

   Mix well, and add flavouring.

4. 4

   Beat up the whites stiffly, and mix lightly and thoroughly with the other ingredients.

5. 5

   Turn the mixture into a greased tin or bowl and steam gently from three-quarters to one hour.

6. 6

   Turn the pudding out, and pour wine sauce round.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 23. The excerpt below is the record exactly as published.

BROWN BREAD PUDDING. 4 oz. brown bread-crumbs. oz. butter. 2 oz. castor sugar. 2 oz. glace cherries. 2 eggs. 1 giU milk. Rind of half lemon. Nutmeg, cinnamon, and lemon juice, igill cream

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