Rich Bread and Butter Pudding

Ingredients

• a pint of new milk
• a quarter of a pint of rich cream
• four ounces of sugar in lumps
• five well-beaten eggs
• three layers of thin bread and butter
• four ounces of currants
• one and a half of finely shred candied peel

Method

1. 1

   Flavour the milk, strain, mix with cream and eggs, and pour over layers of bread and butter with currants and candied peel.

2. 2

   Let soak for two hours before baking in a moderate oven for half an hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 380. The excerpt below is the record exactly as published.

Ricn EREAD AND BUTTER PUDDING. Give a good flavour of lemon -lind and bitter almonds, or of cin- namon, if preferred, to a pint of new milk, and when it has simmered a sufficient time for this, strain and mix it with a quarter of a pint of rich cream ; sweeten it with four ounces of sugar in lumps, and stir it while still hot to five well-beaten eggs ; throw in a few grains of salt, and move the mixture briskly with a spoon as a glass of brandy is added to it. Have ready in a thickly-buttered dish three layers of thin bread and butter cut from a half-quartern loaf, with four ounces of currants, and one and a half of finely shred candied peel

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