Viennoise Pudding

Ingredients

• Five ounces of crumb of Bread
• Three ounces of Castor Sugar
• Two ounces of candied Peel
• One ounce of Loaf Sugar
• Three ounces of Sultana Raisins
• Kind of one Lemon
• Yolks of four Eggs
• Half a pint of Milk
• One gill of Cream
• One wineglassful of Sherry

Method

1. 1

   Cut the bread into dice, shred the candied peel, grate the lemon-rind, and pick the sultanas.

2. 2

   Put these all into a basin with the castor sugar.

3. 3

   The loaf sugar is to be placed in a saucepan and put on the fire to burn a dark-brown colour.

4. 4

   Then add the milk, and let the burnt sugar dissolve in the milk.

5. 5

   Pour this to the yolks, previously whisked, and then strain over the bread and other dry ingredients in the basin; add the cream and sherry.

6. 6

   Pour the pudding into a well-greased mould, and set it in a saucepan to steam for an hour and a half.

7. 7

   Serve with wine sauce.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 68. The excerpt below is the record exactly as published.

Viennoise Pudding, Ingredients. Five ounces of crumb of Bread. Three ounces of Castor Sugar. Two ounces of candied Peel. One ounce of Loaf Sugar. Three ounces of Sultana Eaisins. Kind of one Lemon. 214 HIGH-CLASS COOKERY. Yolks of four Eggs. Half a pint of Milk. One gill of Cream. One wineglassful of Sherry

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