Brown-Bread Pudding (Pudding a la Gotha)

Ingredients

• Twelve ounces of brown bread-crumbs
• six ounces of powdered sugar
• six eggs
• half a pint of whipped cream
• some grated lemon-rind
• a little cinnamon-powder
• one pound of Morelia cherries
• a little salt— the latter barely a pinch

Method

1. 1

   Mix the bread-crumbs with the yolks of the eggs and whipped cream, lemon, cinnamon, and salt in a large basin.

2. 2

   Add the whipped whites of the eggs and set aside.

3. 3

   Butter a plain mould and strew it with dry bread-crumbs.

4. 4

   Spread a spoonful of the mixture in the mould, layer with cherries (stones left in), cover with more bread-crumbs, and repeat until filled.

5. 5

   Bake in a moderately heated oven for about half an hour.

6. 6

   Turn out onto a dish and serve with cherry sauce.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 48. The excerpt below is the record exactly as published.

brown-bread pudding, or pudding a la Gotha. “Get ready the following ingredients : — Twelve ounces of brown bread-crumbs, six ounces of powdered sugar, six eggs, half a pint of whipped cream, some grated lemon- rind. a little cinnamon-powder, one pound of Morelia cherries, and a little salt— the latter barely a pinch

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