East Indian Pudding

Ingredients

• Bread crumbs, 3 cups.
• Eggs, 5.
• Butter, 1 tablespoon.
• Honey, 4 tablespoons.
• Salt, 1/4 teaspoon.
• Cinnamon, 1/2 teaspoon.
• Raisins, 1/2 cup.

Method

1. 1

   Soak bread crumbs in cold water for 15 minutes.

2. 2

   Drain off water and squeeze crumbs dry, mix well with softened butter, season and add well beaten egg yolks, honey, spice and raisins.

3. 3

   Mix well and bake in buttered baking dish for 25 minutes.

4. 4

   Spread with meringue made from egg whites and a little sugar and lemon juice and brown slightly.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 46. The excerpt below is the record exactly as published.

EAST INDIAN PUDDING. Bread crumbs, 3 cups. Eggs, 5. Butter, 1 tablespoon. Honey, 4 tablespoons. Salt, r4 teaspoon. Cinnamon, y2 teaspoon. Raisins, y2 cup. Soak bread crumbs in i-old water for 15 minutes. Drain off water and squeeze crumbs dry, mix well with softened butter, season and add well beaten egg yolks, honey, spice and raisins. Mix well and bake in buttered baking dish for 25 minutes. Spread with meringue made from egg whites and a little sugar and lemon juice and brown slightly. POMPADOUR PUDDING. Bread crumbs, 2 ounces. Candied peel or preserved cherries, 2 ounces. Cream, 1-3 pint. Lemon sugar. Suet, 5 ounces. Nutmeg, a pinch. Flour, 1 ounce. Egg yolks, 4. Macaroons, 2 ounces. Seeded raisins, 2 ounces. Brandy, 1 glass. Bring the cream to a boil and pour it over the bread crumbs. Let cool and beat in the remaining ingredients in the order given. Pour into a mold and steam. Serve with a rich custard sauce flavored with orange juice. BANANA PUFF PUDDING. Flour, 1 cup. Baking powder, 1 teaspoon. Salt, a pinch. Eggs, 2. Milk, 1/2 cup. Bananas, 3. Brown sugar, 2-3 cup. Lemon, i/2. Sift flour, salt and baking powder, beat and add eggs, and milk to form a light batter. Peel, scrape and slice the bananas, squeeze the juice of the lemon over them and let stand 10 minutes. Pour the batter into a buttered baking dish then put in the fruit and sprinkle over the brown sugar. Bake in a moderate oven for V2 hour and serve plain or with sugar sauce, as desired. 104 DESSERTS. PRUNE AND APPLE PUDDING. Prunes, 1 pound. Nutmeg, y2 teaspoon. Sliced apples, 1 pound. Clove, i/£ teaspoon. Sugar, 4 tablespoons. Cinnamon, 1 teaspoon. Lemon, 1. Biscuit dough. Soak the prunes over night, then stew until tender and remove the stones. Mix with the thinly sliced apples and put all in a buttered baking dish. Sprinkle over with the sugar, spices, and the grated rind of the lemon, cover with a rich biscuit crust and bake. Serve hot with whipped cream. ALMOND PUDDING. Almonds, y2 pound. Sugar, 1 cup. Eggs, 6. Lemon juice, 2 tablespoons. Cake crumbs, 1 cup. Pound the almonds fine in a mortar, add yolks of eggs beaten till thick and lemon colored, add sugar, lemon juice, cake crumbs and fold in the stiffly beaten egg whites. Bake in a slow oven for 30 minutes. CORNMEAL AND FIG PUDDING. Cornmeal, 1 cup. Molasses, 1 cup. Milk, 6 cups. Figs, 1 cup. Eggs, 2. Salt, 1 teaspoon. Cook cornmeal with 4 cups of milk, add finely chopped figs and salt. When mixture is cool add molasses, and eggs well beaten. Pour in baking dish and add without stirring the remaining milk. Bake in moderate oven for 3 hours. SUNSHINE PUDDING. Indian meal, 2 cups. Seeded raisins, l/2 cup.

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