Vennoise Pudding

Ingredients

• 5 oz. stale bread
• 3 oz. sultanas
• 3 oz. castor sugar
• 3 eggs
• 1 oz. almonds, crushed
• 1J oz. of mixed peel
• 1 oz. lump sugar
• ^ pint milk
• 1 glass of sherry
• Bind of 1 lemon

Method

1. 1

   Cut the bread into small squares, pour over sherry, soak for an hour; add sultanas, castor sugar, lemon rind, almonds, and peel.

2. 2

   Melt lump sugar with water until dark, add milk, boil until dissolved; beat eggs, add milk, strain over bread; pour into a well-buttered mould lined with castor sugar; cover with buttered paper; steam for 2 hours; serve with German egg sauce.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 39. The excerpt below is the record exactly as published.

VENNOISE PUDDING. 5 oz. stale bread 3 oz. sultanas ' 3 oz. castor sugar 3 eggs 1 oz. almonds, crushed IJ oz. of mixed peel 1 oz. lump sugar ^ pint milk 1 glass of sherry Bind of 1 lemon

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