Viennese Pudding

Ingredients

• 5 ozs. crumb of bread
• 3 ozs. castor sugar
• 2 ozs. candied peel
• 1 oz. loaf sugar
• 2 ozs. sultanas
• grated rind of one lemon
• yolks of 4 eggs
• ½ pint of milk
• 1 wineglassful of sherry

Method

1. 1

   Cut the bread into dice, shred the candied peel, and pick the sultanas.

2. 2

   Put these with the lemon rind and castor sugar in a greased pudding basin.

3. 3

   Put the loaf sugar in a pan and burn a light brown, then add the milk and allow to dissolve.

4. 4

   Pour this to the yolks previously whisked, and then strain over the bread, &c., in the mould, add the sherry, and allow to soak.

5. 5

   Steam one-and-a-half hours, turn out, and serve with sherry sauce.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 71. The excerpt below is the record exactly as published.

VIENNESE PUDDING. 5 ozs. crumb of bread 3 ozs. castor sugar 2 ozs. candied peel 1 oz. loaf sugar 2 ozs. sultanas grated rind of one lemon yolks of 4 eggs f pint of milk 1 wineglassful of sherry

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