Rusk Pudding

Ingredients

• 1 or two rusks (un-sweetened)
• I 1 gill of milk
• 1 egg
• 1 tea-sp. sugar

Method

1. 1

   Grease a small pie dish and half fill it with broken rusks.

2. 2

   Beat the egg with a fork, add the sugar and milk, and beat again.

3. 3

   Strain this over the rusk in the pie dish, covering it well.

4. 4

   Allow the pudding to stand for 10 minutes until the rusk is thoroughly soaked.

5. 5

   Bake in a moderate oven until firm and nicely browned.

6. 6

   Serve hot with a little cream if liked.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 866. The excerpt below is the record exactly as published.

Rusk Pudding 1 or two rusks (un- I 1 gill of milk. 1 egg. sweetened). I 1 tea-sp. sugar

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