Victoria Pudding

Ingredients

• 1 pint milk
• 6 oz. bread crumbs
• 3 tablespoonfuls sugar
• 1 tablespoonful brandy
• 3 eggs
• 2 oz. butter
• vanilla essence

Method

1. 1

   Boil together the milk, butter, and sugar, and pour over the crumbs.

2. 2

   Add the brandy and essence to taste.

3. 3

   Beat up the eggs very lightly and stir into the mixture.

4. 4

   Have ready a well greased pudding mould neatly decorated with slices of citron peel, stoned raisins, or preserved cherries, pour in the mixture, cover, and steam one-and-a-half hours.

5. 5

   Serve with vanilla or fluff sauce.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 68. The excerpt below is the record exactly as published.

VICTORIA PUDDING. 1 pint milk 6 oz. bread crumbs 3 tablespoonfuls sugar 1 tablespoonful brandy 3 eggs 2 oz. butter vanilla essence

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