The Curate’s Pudding

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

some quickly grown rhubarb-stalks ↝ Rhubarb, raw [Fruits and Fruit Juices]
a spoonful or two of Lisbon sugar ↝ Sugar, NFS [Sugars and honey]
part of a penny roll sliced thin
fine bread-crumbs well mingled with about a tablespoonful of sugar ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
about a tablespoonful of sugar ↝ Sugar, NFS [Sugars and honey]
a little clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

alternative fruit

Good boiling apples sliced, sweetened, and flavoured with nutmeg or grated lemon-rind ↝ Apples, raw, without skin, cooked, boiled [Fruits and Fruit Juices]
black currants ↝ Currants, european black, raw [Fruits and Fruit Juices]

Instructions (6)

Wash, wipe, and pare some quickly grown rhubarb-stalks, cut them into short lengths, and put a layer of them into a deep dish with a spoonful or two of Lisbon sugar.
Cover these evenly with part of a penny roll sliced thin.
Add another thick layer of fruit and sugar, then one of bread, then another of the rhubarb.
Cover this last with a deep layer of fine bread-crumbs well mingled with about a tablespoonful of sugar.
Pour a little clarified butter over them.
Send the pudding to a brisk oven.

Original Text

THE CURATE’S PUDDING.

This is but a variation of the pudding à la Paysanne which precedes it, but as it is both good and inexpensive it may be acceptable 443to some of our readers. Wash, wipe, and pare some quickly grown rhubarb-stalks, cut them into short lengths, and put a layer of them into a deep dish with a spoonful or two of Lisbon sugar; cover these evenly with part of a penny roll sliced thin; add another thick layer of fruit and sugar, then one of bread, then another of the rhubarb, cover this last with a deep layer of fine bread-crumbs well mingled with about a tablespoonful of sugar, pour a little clarified butter over them, and send the pudding to a brisk oven. From thirty to forty minutes will bake it. Good boiling apples sliced, sweetened, and flavoured with nutmeg or grated lemon-rind, and covered with well buttered slices of bread, make an excellent pudding of this kind, and so do black currants likewise, without the butter.

Notes

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