The Printer’s Pudding

Ingredients

• six ounces of the crumb of a stale loaf
• a quart of cold new milk
• four ounces of good Lisbon sugar
• five large, well-whisked eggs
• two ounces of a fresh finely-grated cocoa-nut
• the slightest pinch of salt
• a flavouring of nutmeg or of lemon-rind
• an ounce of butter just dissolved (optional)
• the rind of an entire lemon (optional)

Method

1. 1

   Grate the bread-crumbs and put them into a deep dish.

2. 2

   Dissolve the sugar in the milk, add it to the eggs, strain, and mix with the bread-crumbs.

3. 3

   Stir in the cocoa-nut and flavourings.

4. 4

   Let the pudding stand for a couple of hours to soak, then bake in a gentle oven for three-quarters of an hour.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 376. The excerpt below is the record exactly as published.

the printer’s pudding. Grate very lightly six ounces of the crumb of a stale loaf, and put it into a deep dish. Dissolve in a quart of cold new milk four ounces of good Lisbon sugar ; add it to five large, well-whisked eggs, strain, and mix them with the bread-crumbs ; stir in two ounces of a fresh finely-grated cocoa-nut; add a flavouring of nutmeg or of lemon-rind, and the slightest pinch of salt

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