Yiennoise Pudding

Ingredients

• 5 oz. bread cut in £ inch dice
• 1 glass sherry
• ½ pint milk
• 8 oz. castor sugar
• 5 oz. sultanas
• Grated rind of 1 lemon
• 2 oz. mixed peel
• 1 oz. loaf sugar
• 2 tahlespoonfuls water
• A pint milk
• 3 eggs

Method

1. 1

   Soak the dice in the sherry and ½ pint milk, keeping them covered.

2. 2

   Clean and pick the sultanas, cut the candied peel finely, and mix with the sugar and grated lemon rind.

3. 3

   Put the sugar and water into a small iron saucepan, allow it to turn a very dark brown, then take from the fire and let it cool.

4. 4

   When cooled, add ½ pint milk.

5. 5

   Let the caramel dissolve in the milk, then add the beaten eggs, cook slightly, and strain the brown custard over the bread previously mixed with sultanas, sugar, etc.

6. 6

   Have ready a well-buttered and sugared mould, pour in the pudding, cover with a greased paper and steam 2 hours.

7. 7

   Serve with vanilla sauce.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 22. The excerpt below is the record exactly as published.

5 oz. bread cut in £ inch t dice. 1 glass sherry. \ pint milk. 8 oz. castor sugar. 5 oz. sultanas. Pudding. Grated rind of 1 lemon. 2 oz. mixed peel. 1 oz. loaf sugar. 2 tahlespoonfuls water. A pint milk. 3 eggs

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