Cranberry and Custard Pudding

Ingredients

• one sugar cooky or four lady fingers
• a thin layer of cranberry preserves or jelly
• two tablespoonfuls of butter
• a sprinkle of cinnamon
• three eggs (separately) very lightly
• two tablespoonfuls of sugar
• two cupfuls of milk

Method

1. 1

   Crumble the sugar cooky or lady fingers into a baking dish.

2. 2

   Cover with cranberry preserves, dot with butter, and sprinkle with cinnamon.

3. 3

   Beat eggs lightly, add sugar and milk, pour over the fruit and cake, bake as a custard and serve with whipped cream.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 84. The excerpt below is the record exactly as published.

CRANBERRY AND CUSTARD PUDDING— Here is a new suggestion which comes from a high authority. Take one sugar cooky or four lady fingers, if you have them, and crumble into a baking dish. Cover with a thin layer of cranberry pre- serves or jelly, dot with small lumps of butter and add a sprinkle of cinnamon. Beat three eggs (separately) very lightly, add two tablespoonfuls of sugar and two cupfuls of milk

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