Newmarket Pudding

Ingredients

• some slices of very thin bread
• a buttered pie-dish
• a few washed currants
• a pint of milk
• the yolks of two eggs and the white of one
• a tea-spoonful of corn-flour
• a strip of thin lemon-rind
• a bay-leaf
• a small piece of stick cinnamon
• a pinch of salt
• a tea-spoonful of baking-powder
• two ounces of raw sugar

Method

1. 1

   Fill a buttered pie-dish with layers of bread and currants.

2. 2

   Make custard with milk, eggs, corn-flour, and flavorings.

3. 3

   Pour over bread and bake until set and browned.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 166. The excerpt below is the record exactly as published.

Newmarket Pudding. — Cut some slices of very thin bread and butter, and with them three-parts fill a buttered pie-dish, and sprinkle a few washed currants between the layers. Make as much custard as will fill the dish, sweeten it, and flavour it pleasantly by boiling the milk with a strip of thin lemon-rind, a bay-leaf, or a small piece of stick cinnamon. With a pint of milk put the yolks of two eggs and the white of one and a tea-spoonful of corn-flour. If more eggs are permitted the pudding will be correspondingly improved, and then the corn-flour may be omitted. Bake in a wTell-heated oven till the custard is set and the pudding is lightly browned upon the surface. A very pleasant variety of this pudding may be made by spreading a little marmalade upon the slices of bread instead of sprinkling currants between the layers. The name of the pudding will then be changed to Marmalade Bread and Butter Pudding. Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Make rissoles of any scraps of broiled steak that may be left (January 6tli). They can be made to-night, and will be easily fried in the morning for breakfast. Also make the Gooseberry Fool (June 24th). Luncheon. Eggs, Stewed with Cheese. Rice, with Apples and Beet¬ root. Dinner. Potato Soup. Broiled Steak, k la B&jc- naise. Fried Potatoes. Newmarket Pudding. Cheese. A YEARS COOKER Y. 209 June 3rd. Breakfast. Luncheon. Dinner. Beef Rissoles. Collared Tongue. Muffins. Dry Toast. Brown and White Bread and Butter. Gooseberry Fool. Savoury Meat Cake. Baked Plum Pudding Fried Whiting. Loin of Mutton, Boned, Stuffed, and Rolled. Mashed Potatoes. Broccoli. Fig Pudding. Cheese. Marketing. For the Day.— Half a pound of good Beef Suet, half for the baked plum and half for the fig pudding ; fresh Whiting (January 17tli); a Loin of Mutton, with as little fat as possible (the butcher should be asked to bone the joint) ; half a pound of Figs ; a pennyworth of Parsley ; Potatoes ; Broccoli. For To-morrow.— Six or eight small Soles, “slips” (see Marketing, January 3rd); one tin of Potted Grouse (January 7th); Sally Lunns ; half a bundle of Rhubarb. Breakfast. — Rissoles (January 6th) ; Collared Tongue (January 2nd) ; Muffins (January 30th); Gooseberry Fool (June 24th). Luncheon. — Savoury Meat Cake, Economical (January 26th) ; Baked Plum Pudding (February 25th). Dinner. — Fried Whiting (January 17th) ; Loin of Mutton, Boned and Rolled (April 22nd); Mashed Potatoes (May 12th); White Broccoli (April 25th). Fig Pudding. — Cut the figs into thin slices and chop them finely. Chop finely a quarter of a pound of suet and two ounces of apples, weighed after being peeled and cored ; rub a quarter of a pound of stale bread through a wire sieve ; grate as much ginger as would fill a salt-spoon, and as much nutmeg as would thinly cover a threepenny-piece. Put a quarter of a pound of flour into a bowl, mix the ingredients already mentioned thoroughly with it, and add a pinch of salt, a tea-spoonful of baking-powder, and two ounces of raw sugar

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