Vennoise Pudding

Ingredients

• 1 gill of Cream
• 3 ozs. of Sultana Raisins
• 1 gill of Sherry
• 5 ozs. of Bread-crumbs
• 2 ozs. of Candied Peel
• 3 ozs. of Castor Sugar
• 1 oz. of Lump Sugar
• 1 Lemon
• 4 Eggs
• ½ pint of Milk

Method

1. 1

   Prepare bread and mix with sugar, raisins, lemon rind, candied peel, and sherry.

2. 2

   Brown lump sugar, mix with milk and yolks, then combine with other ingredients.

3. 3

   Soak for half an hour, then pour into a buttered mould.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 68. The excerpt below is the record exactly as published.

Vcnnoise Pudding. 153 VEN NOISE PUDDING. Ingredients. I gill of Cream. 3 ozs. of Sultana Raisins. 1 gill of Sherry. 5 ozs. of Bread-crumbs. 2 ozs. of Candied Peel. 3 ozs. of Castor Sugar. 1 oz. of Lump Sugar. 1 Lemon. 4 Eggs. 4 pint of Milk. 1. Cut into half inch dice the stale crumb of five ounces of bread. 2. Put the bread in a basin with three ounces of castor sugar and three ounces of sultana raisins. 3. Wipe a lemon and grate the rind into the basin. 4. Cut into small pieces two ounces of candied peel and put it into the basin with a glass of sherry. 5. Put on a saucepan of water to boil. 6. Take a small stewpan and brown one ounce of lump sugar. 7. When the sugar is of a dark brown stir in half a pint of milk. 8. When the milk is sufficiently coloured stand the stewpan off the fire. 9. Separate the yolks from the whites of four eggs, put the yolks in one basin and the whites in another. 10. Pour the milk into the basin with the yolks of the eggs and thoroughly mix. 11. Stir the milk and eggs into the basin containing the other ingredients. 12. Stir in a gill of cream

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