Victoria Pudding

Ingredients

• a pint of milk
• six ounces of finely-grated bread-crumbs
• three tablespoonfuls of sugar
• one tablespoonful of brandy
• three well-beaten eggs
• a little piece of stick vanilla
• dried cherries, slices of preserved citron, or stoned raisins

Method

1. 1

   Boil vanilla in milk, strain over bread-crumbs, and add sugar, brandy, and eggs.

2. 2

   Butter and flour a mould, decorate with fruits, pour in pudding mixture, cover, and steam over boiling water for 1 hour and 15 minutes.

3. 3

   Turn onto a dish and serve with sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2219. The excerpt below is the record exactly as published.

Victoria Pudding. — Boil a little piece of stick vanilla in a pint of milk till it is pleasantly flavoured, strain it upon six ounces of finely-grated bread-crimibs, and add three table-spoonfuls of sugar, one table-spoonful of brandy, and three well-beaten eggs. Butter a mould thickly, flour it, and ornament taste- fully with dried cherries, slices of preserved citron, or stoned raisins

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