Jam Pudding

Ingredients

• three slices of stale household bread
• 1 wineglassful of sherry
• 1 wineglassful of brandy
• the strained juice of one lemon
• the yolks of five eggs
• lqt. of milk
• 2 table-spoonfuls of sweet almonds
• any kind of Jam

Method

1. 1

   Cut bread into rounds, spread with Jam, layer in a dish.

2. 2

   Mix sherry, brandy, lemon juice, and sugar, pour over bread.

3. 3

   Beat yolks with milk, sweeten, and thicken over heat.

4. 4

   Blanch almonds, stick on top of bread, pour custard over, cool before serving.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 148. The excerpt below is the record exactly as published.

Jam Pudding1. — (1) Cut three slices of stale household bread about lin. in thickness, trim off all the crusts, and cut the slices into small rounds with a tin cutter ; spread half of them over with blackberry Jam and the remainder with apricot Jam, or any other kind may be used; place them in alternate layers in a deep dish. Put 1 wineglassful each of sherry and brandy into a basin, and mix with them the strained juice of one lemon, and sugar to taste. Pour the liquor over the bread, and leave until it is all absorbed. Beat well the yolks of five eggs, pour them in a saucepan with lqt. of milk, sweeten to taste, and stir over a slow fire until thickened ; then move it off. Blanch about 2 table- spoonfuls of sweet almonds, and split them lengthwise each into three or four pieces. Stick the almonds over the top of the soaked bread, pour over the custard, and let it get cold before serving. Fig. 975. Jam Pudding. (2) Prepare a rich suet crust, butter a pudding-basin, line it with some of the crust, and roll the remainder out very thin. Spread a layer of black-currant or plum Jam at the bottom of the basin, then put in a thin flat of the crust ; over that spread another thick layer of Jam, add another flat of paste, and so on till the basin is full, making the last layer of crust. Tie a pudding-cloth over the basin, plunge it into a saucepan of boiling water, and boil quickly for two or three hours, keeping up the supply of water. When cooked, untie the cloth, place a hot dish over the pudding, then quickly reverse the positions and take off the basin, thus leaving the pudding on the dish. Serve the pudding while hot. (3) Chop finely a sufficient quantity of beef-suet to fill a breakfast-cup, put it into a basin, and mix with it 1 break- fast-cupful each of flour, finely -grated stale breadcrumb, any kind of Jam

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