Virginia Pudding

Ingredients

• a plain quart pudding-mould
• dried cherries
• fine raisins
• strips of candied peel
• a slice of soaked bread-crumb
• currants
• grated nutmeg
• custard

Method

1. 1

   Butter a plain quart pudding-mould rather thickly, then stick dried cherries, fine raisins, or strips of candied peel in regular rows on the inside.

2. 2

   Place a slice of soaked bread-crumb over the fruit, and fill the inside with alternate layers of thin bread and butter and currants and grated nutmeg.

3. 3

   Pour in as much custard as the bread will absorb, let the pudding soak for an hour, and steam it over boiling water, or bake in a moderate oven.

4. 4

   Turn out before serving, and send sweet sauce to table in a tureen.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2229. The excerpt below is the record exactly as published.

Virginia Pudding.— Butter a plain quart pudding-mould rather thickly, then stick dried cherries, fine raisins, or strips of candied peel in regular rows on the inside, place a slice of soaked bread-crumb over the fruit, and three- parts fill the inside with alternate layers of thin bread and butter and currants and grated nut- meg. Po\rr in as much custard

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