Crumb Pudding

Ingredients

• 3 oz. bread-crumbs
• 1 pint milk
• 1 egg
• 1 oz. sugar
• some jam
• a little grated lemon rind

Method

1. 1

   Heat milk in a saucepan.

2. 2

   Spread jam at the bottom of a pie-dish.

3. 3

   Pour hot milk over bread-crumbs, cool, then stir in beaten egg, sugar, and lemon rind.

4. 4

   Pour over jam and bake for half an hour.

Nutrition per serving

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 69. The excerpt below is the record exactly as published.

1 oz. sugar, 1 egg. Mix the cornflour very smoothly with a very little cold milk and add the rest of the milk, and boil all together for about seven minutes ; stir well all the time. After it has cooled stir in a well-beaten egg and the sugar and pour into a buttered pie-dish and bake slowly about half an hour. Cornflour Mould. — I oz. cornflour, 1 pint milk, 1 oz. sugar, flavouring. Mix the cornflour very smoothly with a little cold milk, and put the rest of the milk into an enamel saucepan to get hot, but not quite to boil. Pour it over the cornflour, stirring all the time, and put it back into the saucepan to thicken, stirring continually. Put in the flavouring at the last moment. Rinse out a mould in cold water, pour in the mixture, and let it get cold. Turn out and serve with stewed fruit or jam. Crumb Pudding. — 3 oz. bread-crumbs, 1 pint milk, 1 egg, l oz. sugar, some jam, and a little grated lemon rind

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