Caramel Pudding

Ingredients

• 3 ozs. of stale bread crumbs
• 3 ozs. of lump sugar
• 1 tablespoonful of water
• 2 eggs
• 2 ozs. of crushed Savoy biscuits
• 1 tablespoonful of castor sugar
• 1/2 pint of milk
• 1 teaspoonful of essence of vanilla
• some butter and sugar for the mould

Method

1. 1

   Put the bread and biscuit crumbs into a bowl.

2. 2

   Put the lump sugar and tablespoonful of water into a small saucepan, set on the fire; the sugar will melt and become brown.

3. 3

   Shake the pan gently, so that no part may become black.

4. 4

   When the whole is a rich coffee-colour pour into the milk, which will make the sugar form a hard porous mass, but will melt in a few minutes.

5. 5

   When the mixture is quite melted, pour over the crumbs; stir well, add the castor sugar; break the eggs, separate the whites and yolks, add the yolks to the crumbs and beat well; whip the whites to a stiff froth on a plate; stir the froth lightly and thoroughly into the pudding.

6. 6

   Prepare a mould as follows: Smear thickly with butter; put in a tablespoonful of castor sugar and shake about so that it coats every part of the mould.

7. 7

   This gives the pudding a glaze when turned out.

8. 8

   Pour in the mixture, and cover the top with buttered paper.

9. 9

   Steam by setting in a pan of boiling water for one hour.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 35. The excerpt below is the record exactly as published.

Caramel Pudding. For Six Persons.— 3 ozs. of stale bread crumbs ; 3 ozs. of lump sugar ; 1 tablespoonful of water ; 2 eggs ; 2 ozs. of crushed Savoy biscuits ; 1 tablespoonful of custor sugar ; \ pint of milk; 1 teaspoonful , of essence of vanilla; some butter and sugar for the mould. Put the bread and biscuit crumbs into a howl. Put the lump sugar and tahlespoonful of water into a small saucepan, set on the fire ; the sugar will melt and become afterwards brown. Shake the pan gently, so that no part may become black. When the whole is a rich cofiee-colour pour into the milk, which will make the sugar form a hard porous mass, but will melt in a few minutes. When the mixture is quite melted, pour over the crumbs ; stir well, add the castor sugar ; break the eggs, separate the whites and .yolks, add the yolks to the crumbs and beat well ; whip the whites to a stiff froth on a plate; stir the froth lightly and thoroughly into the pudding. Add some vanilla essence (only a drop or two, as the flavour is very strong). Prepare a mould as follows : Smear thickly with butter (not very salt) ; put in a tablespoonful of castor sugar

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