Speaker's Pudding

Ingredients

• Butter a plain mould thickly
• dredge flour upon it
• some raisins in even rounds
• thin strips of crumb of bread
• well-beaten yolks of four eggs
• a pint of milk
• add sugar
• add flavouring

Method

1. 1

   Butter a mould, dredge with flour, and arrange raisins.

2. 2

   Line with bread strips, fill with layers of raisins, sugar, and bread, topping with bread.

3. 3

   Mix yolks with milk, sugar, and flavouring, and pour over.

4. 4

   Let soak for two hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1876. The excerpt below is the record exactly as published.

Speaker's Pudding. — Butter a plain mould thickly, dredge flour upon it, and arrange SPE (913) SPI some raisins in even rounds on the inside ; line it with thin strips of crumb of breud which have been dned before the fire and well but- tered. After lining, fiU the mould with al- ternate layers of raisins, sugar, and strips of bread, and let the topmost layer be of bread. Mi.x the well-beaten yolks of four eggs with a pint of milk, add sugar and flavouring

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