Muffin Pudding

Ingredients

• Cut four stale Muffins
• pour lqt. of boiling milk over
• Mix six beaten eggs
• sweeten it with 41b. of sugar
• add 1 wineglassful of brandy
• a few drops of essence of vanilla
• blanch and chop 2oz. of sweet almonds
• pour 1 teacupful of curaçao round

Method

1. 1

   Cut stale Muffins into thin slices, soak in boiling milk until cold.

2. 2

   Butter a pudding-basin, add almonds and raisins, fill with soaked Muffins, mix eggs with remaining milk, sugar, brandy, and vanilla, pour over Muffins.

3. 3

   Cover and steam for 1.5 hours.

4. 4

   Serve hot with curaçao.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 556. The excerpt below is the record exactly as published.

a few drops of essence of vanilla, and pour it carefully over the contents of the mould. Cover the mould with a sheet of buttered paper, stand it in a sauce- pan with boiling water a little more than half its height, and steam for an-liour-and-a-half. When cooked, turn the pudding out of the mould on to a hot dish, and serve it with a wine sauce, either poured round it or in a sauce- boat. It should be served while very hot. (4) Cut four stale Muffins into thin slices, put them in a basin, pour lqt. of boiling milk over, and let them soak until cold. Stone ill), of raisins, and blanch and chop 2oz. of sweet almonds. Thickly butter the interior of a large pudding-basin, and place some of the almonds and raisins all over it, pressing to make them adhere ; then fill the mould with the soaked Muffins, strewing over them occa- sionally some almonds and raisins. Mix six beaten eggs with what milk the Muffins did not absorb, sweeten it with 41b. of sugar, and add 1 wineglassful of brandy and a few drops of essence of vanilla. Pour the custard mixture over the Muffins, cover the top of the basin with a sheet of paper, and put a plate on it ; stand the basin in a baking- tin, which half fill with water, and put it in a moderate oven. When cooked, turn the pudding out of the basin on to a hot dish, pour 1 teacupful of curafoa round

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