Rusk Pudding

Ingredients

• 4 or 5 rusks
• 1 pt. milk
• 1 dessert-sp. sugar
• J tea-cupful sultanas
• 1 oz. butter
• 1 or 2 eggs
• Grated nutmeg

Method

1. 1

   Butter the rusks, and clean and pick the sultanas.

2. 2

   Grease a pie dish and lay the rusks in it, sprinkling them with the sugar and sultanas.

3. 3

   Beat up one or two eggs, add the milk, and strain over the rusks, etc.

4. 4

   Grate a little nutmeg on the top, wipe round the edges of the dish, and stand for half an hour.

5. 5

   Then place the pudding in a baking tin with a little water round it, and bake in a moderate oven until nicely browned and firm to the touch.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 632. The excerpt below is the record exactly as published.

Rusk Pudding 4 or 5 rusks. 1 pt. milk. 1 dessert-sp. sugar. J tea-cupful sultanas. 1 oz. butter. 1 or 2 eggs. Grated nutmeg

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