Pudding a la Munich

Ingredients

• slices of stale French bread
• thickly with butter
• golden syrup
• washed and dried chopped currants
• chopped sultanas
• a little chopped lemon peel
• a very little grated nutmeg
• half a pint of milk
• the well-beaten yolk of an egg
• a tablespoonful of sifted sugar
• the white of the egg

Method

1. 1

   Toast bread, spread with butter and syrup.

2. 2

   Layer with currants, sultanas, peel, and spice.

3. 3

   Make custard with milk, yolk, and sugar, pour over layers, and let sit.

4. 4

   Whip egg white, add sugar, pile on pudding, bake in a bag for thirty minutes at 350° Fahr.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 198. The excerpt below is the record exactly as published.

Pudding a la Munich. Take some slices of stale French bread, and toast to a light crisp brown; then spread thickly first with butter and then with golden syrup. Place a layer of golden syrup in a well-greased paper souffle dish, sprinkle it with washed and dried chopped currants, chopped sultanas, a little chopped lemon peel, and a very little grated nutmeg or allspice. Put a layer of the toast, then currants, sultanas, peel, and spice, and repeat the layers until the dish is full. Make a custard with half a pint of milk, the well-beaten yolk of an egg, and a tablespoonful of sifted sugar. Pour over the whole, and leave for fifteen minutes. Meanwhile, whip the white of the egg

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