Penmaenmawr Pudding

Ingredients

• 5 oz. stale bread
• 3 oz. candied cherries
• 3 eggs
• £ pint milk
• 3 oz. castor sugar
• 1 oz. minced pistachios
• 1 oz. minced almonds
• 1 glass sherry
• Grated rind of 1 lemon

Method

1. 1

   Cut the bread up into dice about one-third of an inch square, pour over the sherry and allow it to soak for an hour covered; then add the cherries cut in half, grated lemon rind, almonds, sugar, and half the pistachios.

2. 2

   Beat up the eggs, add to them the milk (boiling), pour over bread, &c.

3. 3

   Butter a fancy mould thickly, throw into it the remainder of the minced pistachios, shake them well round the mould, pour in the mixture, which should come within an inch of the top of the mould, cover with buttered paper, and serve with German sauce.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 28. The excerpt below is the record exactly as published.

PENMAENMAWR PUDDING. 5 oz. stale bread 3 oz. candied cherries 3 eggs £ pint milk 3 oz. castor sugar 1 oz. minced pistachios 1 oz. minced almonds 1 glass sherry Grated rind of 1 lemon

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