Vennoise Pudding

Ingredients

• 5 oz. stale bread
• 3 oz. castor sugar
• 5 oz. sultanas
• 2 oz. mixed candied peel
• 1 oz. lump sugar
• Grated rind of 1 lemon
• 3 eggs
• 1 pint milk
• 1 glass sherry
• 1 tablespoonful water

Method

1. 1

   Cut bread into small dice, and soak with sherry and 1 pint of milk, keeping the basin covered.

2. 2

   Chop the peel finely, and add with cleaned sultanas, sugar, and lemon-rind to bread, etc.

3. 3

   Put the lump sugar and water in a pan, place over the fire till it becomes a dark brown.

4. 4

   Cool a little, add milk slowly, until the caramel dissolves, then add eggs, well beaten.

5. 5

   Pour this brown custard over the pudding mixture, and mix thoroughly.

6. 6

   Pour into a well-buttered mould, cover with a greased paper, and steam 2 hours.

7. 7

   Serve with vanilla or German egg sauce.

Nutrition per serving

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 26. The excerpt below is the record exactly as published.

Grated rind of i lemon. Cherry Pudding J lb. sugar. 2 oz. flour. 3 yolks and whites sepa- rated. Method, — Decorate a well-buttered plain or fancy mould with I oz. of the cherries cut in small pieces. Cream the butter and sugar, add yolks of eggs, beat w^ell, then add lemon-rind, cake-crumbs, flour, and remainder of cherries cut up ; lastly, stir in the whites of eggs, stiffly whipped. Pour mixture into the mould; cover with a double fold of well-buttered paper. Steam for 2 hours. Turn out carefully. Serve with wine sauce. \ tea-spoonful salt. Method, — Mix flour, crumbs, sugar, salt, and baking-powder in a bowl ; chop figs and suet, add to flour and crumbs. Beat up egg, add with a little milk, and mix to a soft dough with a wooden spoon. Put into a w^ell-greased pudding-mould, cover with a greased paper. Steam for 2 hours. Serve with sweet sauce. Fig Pudding 3 oz. bread-crumbs. 6 oz. figs. I egg (large). A litde milk. 3 oz. flour. 3 oz. sugar. 3 oz. finely chopped suet. I tea-spoonful baking-powder. Lemon Pudding 3 oz. flour. 3 oz. sugar. A little milk. \ tea-spoonful salt. I large egg or 2 small ones. 3 oz. finely chopped beef suet. Grated rind of i large lemon. I tea-spoonful baking-powder. 3 oz. bread-crumbs. Method, — Mix flour, bread-crumbs, sugar, suet, salt, and baking-powder in a bowl ; add grated rind and strained juice 58 HOUSEHOLD COOKERY of lemon. Beat eggs, add with a little milk, and mix to a soft dough. Pour into a well-greased pudding-mould or basin. Cover with greased paper and steam 2 hours. Serve with sweet sauce. Superior Treacle Pudding 3 oz. flour. 3 oz. sugar, oz. currants. 2 small eggs. A little milk. Grated rind of i lemon. 3 oz. bread-crumbs. 3 oz. chopped suet. \ tea-spoonful ground ginger. J tea-spoonful salt. I tea-spoonful baking-powder. I table-spoonful treacle. I table-spoonful syrup. Method. — Mix all dry ingredients well together, add lemon- juice, treacle, eggs, and milk, mix to a soft dough. Pour into a well-greased mould. Cover with greased paper and steam 2 hours. Vennoise Pudding 5 oz. stale bread. 3 oz. castor sugar. 5 oz. sultanas. 2 oz. mixed candied peel. I oz. lump sugar. Grated rind of i lemon. 3 eggs. I pint milk. I glass sherry. i table-spoonful water

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