Mrs. Howitt'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 (6)
Instructions (9)
  1. Butter lightly, on both sides, some evenly cut slices of roll, or of light bread freed from crust.
  2. Spread the tops thickly but uniformly with good orange-marmalade.
  3. Prepare as much only in this way as will cover the surface of the pudding without the edges of the bread overlaying each other, as this would make it sink to the bottom of the dish.
  4. Add the same custard as for the mincemeat-pudding, but flavour it with French brandy only.
  5. Let it stand for an hour.
  6. Place it gently in a slow oven and bake it until it is quite set, but no longer.
  7. The bread should be of a light clear brown, and the custard, under it, smooth and firm.
Custard Composition
  1. Whisk the yolks of four and whites of two eggs, thoroughly, first without and then with two tablespoonsful of fine sugar.
  2. Add the milk or cream to the egg mixture.
Original Text
MRS. HOWITT’S PUDDING. (Author’s Receipt.) Butter lightly, on both sides, some evenly cut slices of roll, or of light bread freed from crust, and spread the tops thickly but uniformly with good orange-marmalade. Prepare as much only in this way as will cover the surface of the pudding without the edges of the bread overlaying each other, as this would make it sink to the bottom of the dish. Add the same custard as for the mincemeat-pudding, but flavour it with French brandy only. Let it stand for an hour, then place it gently in a slow oven and bake it until it is quite set, but no longer. It is an excellent and delicate pudding when properly baked; but like all which are composed in part of custard, it will be spoiled by a fierce degree of heat. The bread should be of a light clear brown, and the custard, under it, smooth and firm. This may be composed, at choice, of the yolks of four and whites of two eggs, thoroughly whisked, first without and then with two tablespoonsful of fine sugar; to these the milk or cream may then be added.
Notes
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