Rhubarb Pudding

Ingredients

• slices of bread and butter
• the rhubarb cut into short pieces
• sprinkle abundantly with sugar

Method

1. 1

   Cover the bottom of a buttered pudding dish with slices of bread and butter; cover with rhubarb, sprinkle with sugar, and put on another layer of bread and butter.

2. 2

   Repeat until the dish is full.

3. 3

   Cover and steam while baking for half an hour.

4. 4

   Remove the lid and bake for ten minutes, or until browned.

5. 5

   Eat hot with sauce.

As published

This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 9. The excerpt below is the record exactly as published.

slices of bread and butter, enough to fill a medium-sized pudding-dish. Make a custard of one pint of milk, four eggs, one large cup of sugar. Flavor with nutmeg, pour over and bake. ’ramiDARB PUDDING.- Prepare the stalks as for pies* cover the bottom of a buttered pudding dish with slices of bread and butter; cover with the rhubarb cut into short pieces; sprinkle abundantly with sugar

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