Manchester Pudding

Ingredients

• half a pound of stale bread
• one pint of milk
• about three ounces of currants
• 2 ozs. of butter
• 2 ozs. of candied peel
• one peeled and chopped apple
• 3 ozs. of castor sugar
• three eggs
• a little grated nutmeg

Method

1. 1

   Break or cut the bread into small pieces; put them into a basin and pour over the hot milk, add sugar and let it stand for about 10 minutes.

2. 2

   Clean the currants, shred the peel, beat the eggs, work the mixture well, and stir in the remaining ingredients.

3. 3

   Butter an 'Express' paper-bag and pour in the mixture, fold in the end and fasten securely.

4. 4

   Punch the top of the paper or prick with a skewer, then bake in a fairly hot oven for 80 to 85 minutes.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 42. The excerpt below is the record exactly as published.

Manchester Pudding. Take half a pound of stale bread, one pint of milk, about three ounces of currants, 2 ozs. of butter, 2 ozs. of candied peel, one peeled and chopped apple, 3 ozs. of castor sugar, three eggs, and a little grated nutmeg

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