Mincemeat Pudding

Ingredients

• two stale penny rolls
• butter a pudding-basin
• a thin layer of Mincemeat
• four eggs
• J pint of milk
• sweeten to taste with caster sugar

Method

1. 1

   Cut rolls into slices, butter a basin, layer with Mincemeat and milk-dipped rolls.

2. 2

   Beat eggs with milk and sugar, pour over, soak for half an hour, cover, and steam for 1.5 hours.

3. 3

   Prepare sauce with egg yolks, sugar, and white wine, stirring until thickened.

4. 4

   Serve pudding with sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 539. The excerpt below is the record exactly as published.

Mincemeat Pudding. — Cut two stale penny rolls into slices about Jin. thick; butter a pudding-basin and line the bottom with a thin layer of Mincemeat, dip a few of the slices of roll in milk, then lay them on the Mincemeat ; put in another layer of Mincemeat, then slices of roll dipped in milk, and so on until the basin is full. Beat four eggs in J pint of milk, sweeten to taste with caster sugar

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