Muffin Pudding

Ingredients

• ^ lb. of dried cherries
• ^ lb. of candied angelica
• 3 muffins
• 4 eggs
• ^ pint of milk
• 2 ozs. of sugar
• 2 drops of vanilla
• ^ pint of wine sauce

Method

1. 1

   Put the mould into a stewpan of water on the fire; ensure the water comes very little more than half way up the sides of the mould.

2. 2

   Butter the inside of the mould and stick dried cherries and pieces of candied angelica all over it.

3. 3

   Pull apart some muffins, mix with dried cherries to fill the mould about three parts.

4. 4

   Whisk four eggs, pour on three-quarters of a pint of boiling milk, sweeten to taste, and add vanilla.

5. 5

   Pour into the mould, tie a cloth over it, and put it into boiling water.

6. 6

   Boil for an hour and a quarter.

7. 7

   Serve very hot with wine sauce.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 45. The excerpt below is the record exactly as published.

Muffin Pudding. For Eight Persons. — ^ lb. of dried cberries ; ^ lb. of candied angelica ; 3 mufl&ns ; 4 eggs ; f pint of milk ; 2 ozs. of sugar ; 2 drops of vanilla ; ^ pint of wine sauce. Put the mould you are going to use into a stewpan of water on the fire ; see that the water comes very little more than half way up the sides of the mould. Take out your mould and well butter the inside ; stick dried cherries and pieces of candied angelica, or any other pretty dried fruit that is liked ; stick all over the mould. Pull to pieces some muffins

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