Clarendon Pudding

Ingredients

• a large breakfast-cupful of boiling milk
• three table-spoonfuls of sifted sugar
• the thin rind of a lemon
• four well-beaten eggs
• two French rolls
• one hour and a half

Method

1. 1

   Pour boiling milk over sugar and lemon rind, let cool, then stir into beaten eggs.

2. 2

   Cut crusts from rolls, butter, and layer with raisins and custard in a mould.

3. 3

   Soak for an hour, then cover and boil or steam for 1.5 hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 379. The excerpt below is the record exactly as published.

Clarendon Pudding.— Pour a large breakfast-cupful of boiling milk upon three table-spoonfuls of sifted sugar and the thin rind of a lemon. Let it stand until it cools ; then stu- it gradually into four well-beaten eggs. Remove the crust from two French roUs, cut them into slices, and b>itter each slice thickly on both sides. Butter a plain round mould, stick some rasins on the inside in lines, and fill the mould with layers of rolls, raisins, and custard. Soak for an hour, then cover the pudding with a flom-cd cloth and boil or steam it. Time to boil or steam, one hour and a ' ha

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