Mortimer Pudding

Ingredients

• Quarter lb. bread crumbs
• 2 oz. fresh butter
• 2 eggs
• i pint milk
• J teaspoonful of essence of vanilla
• 1 oz. castor sugar
• strawberry jam

Method

1. 1

   Put the milk in a small saucepan with the butter; allow it to come to the boil.

2. 2

   Put the bread crumbs in a basin with the sugar, and pour on the milk.

3. 3

   Separate the yolks from the whites of the eggs.

4. 4

   Beat up the yolks, and stir them into the mixture; add the vanilla.

5. 5

   Pour all into a buttered pie-dish, and bake gently for half an hour.

6. 6

   Take out and leave to cool.

7. 7

   Beat the whites to a stiff froth.

8. 8

   Whisk the cream till it is thick, and mix it with the whites, adding a dessertspoonful of castor sugar.

9. 9

   Spread a thick layer of jam over the pudding; then pour on the cream.

10. 10

    Spread it with a fork, to make it look rough, and sprinkle with chopped pistachio nuts.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 60. The excerpt below is the record exactly as published.

Mortimer Padding. Quarter lb. bread crumbs, 2 oz. fresh butter, 2 eggs, i pint milk, J teaspoonful of essence of vanilla, 1 oz. castor *ugar, strawberry jam. Put the milk in a small saucepan with the butter; allow it to come to the boil. Put the wead crumbs in a basin with the sugar, and pour on the toilk. Separate the yolks from the whites of the egg3. Beet up the yolks, and stir them into the mixture ; a <M the vanilla. Tour all into a buttered pie-dish, and bake Rently for half an hour. Take out and leave to cool. Beat the whites to a stiff froth. Whisk the cream till it is thick, ay *d mix it with the whites, adding a dessertspoonful of castor sugar. Spread a thick layer of jam over tlio pudding ; then pour on the cream. Spread it with a fork, to make it look ^ugh, and sprinkle with chopped pistachio nuts. Apricot Pudding. Take 1 breakfast-cupful of fine bread crumbs, and soak thorn for live minutes in 1 pint of boiling milk. When nearly cold, add the yolks of 4 eggs well whisked, J lb. sugar, 1 glass of sherry, and 1 dozen apricots, half-cooked. Mix all well together, and pour into a pic-dish with a border of paste round the edge. Boko for half an hour. Florador Snow Pudding. Two oz. Florador, 1 pint milk, J oz. butter, 1 oz. castor sugar

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