Saddington Pudding

Ingredients

• Cut off the crust from a stale baker’s loaf
• spread the crumb with raspberry jam
• Make a good thick custard

Method

1. 1

   Cut off the crust from a stale baker’s loaf, spread the crumb with raspberry jam and set it in layers in a dish.

2. 2

   Make a good thick custard and pour it over the bread and leave it to soak 12 hours, or more, before eating.

3. 3

   It should not be baked or boiled or cooked in any way, because that would spoil it.

4. 4

   You had better make plenty, as you will probably have a second helping.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 55. The excerpt below is the record exactly as published.

Saddington Pudding. Cut off the crust from a stale baker’s loaf, spread the crumb with raspberry jam and set it in layers in a dish. Make a good thick custard

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