Crumb Pudding

Ingredients

• 11 tablespoonfuls of bread-crumbs
• 1 pint of milk
• 3 tablespoonfuls of sugar
• 4 eggs
• a little very finely chopped lemon-peel
• a few sultana raisins or currants

Method

1. 1

   Butter a pie-dish well, and strew in the raisins, etc.

2. 2

   Beat the eggs, and mix them with the milk; add to it the bread-crumbs, sugar, and lemon-peel.

3. 3

   Pour it into a pie-dish, and bake it.

4. 4

   Turn out and serve with sifted sugar over, or with melted red or black currant jelly.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 53. The excerpt below is the record exactly as published.

Crumb Pudding. 11 tablespoonfuls of bread-crumbs, 1 pint of milk, 3 tablespoonfuls of sugar, 4 eggs, a little very finely chopped lemon-peel (or candied peel, if preferred), a few sultana raisins or currants

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