Viennoise Pudding

Ingredients

• a ozs. of stale bread cut into dice
• 3 ozs of sultanas
• £ lb. of castor sugar
• 2 ozs. of candied peel
• Grated rind of a lemon
• 1 wineglass of sherry
• V pint of milk
• 2 whole eggs
• 1 oz. of lump sugar

Method

1. 1

   Put the one ounce of lump sugar into an old saucepan, and burn it to a dark brown.

2. 2

   Pour in the milk, and stir until it is well-coloured, and the sugar dissolved.

3. 3

   Beat the eggs well, strain the coloured milk on to them, and add the sherry.

4. 4

   Put all the dry ingredients into a basin, and pour the eggs, milk and sherry over them.

5. 5

   Let the pudding soak for half an hour.

6. 6

   Then put it into a well-greased pint mould.

7. 7

   Cover with buttered paper, and steam for one hour and a half.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 49. The excerpt below is the record exactly as published.

VIENNOISE PUDDING. INGREDIENTS. a ozs. of stale bread cut into dice 3 ozs of sultanas £ lb. of castor sugar 2 ozs. of candied peel Grated rind of a lemon 1 wineglass of sherry V pint of milk 2 whole eggs 1 oz. of lump sugar

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