Bread and Rum Pudding

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Time: Cook: 180 min Total: 180 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

2 wine glasses rum ↝ Rum [Liquor and cocktails]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
6 ozs. powdered sugar ↝ Sugars, powdered [Sweets]
6 ozs. bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
6 ozs. currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
¹⁄₂ lb. candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
4 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
3 table-spoons milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (7)

Melt the butter, mix it with the sugar, bread crumbs and yolks.
Stir well together.
Add the currants, milk, chopped peel and one glass of rum.
Beat the whites to a stiff froth, and stir them in.
Put in a buttered mould.
Steam three hours.
When cooked, pour another glass of rum over the pudding, and serve.

Original Text

*Bread and Rum Pudding

2 wine glasses rum 4 eggs 6 ozs. powdered sugar 6 ozs. bread crumbs 6 ozs. currants ¹⁄₂ lb. candied peel 4 ozs. butter 3 table-spoons milk

Melt the butter, mix it with the sugar, bread crumbs and yolks. Stir well together. Add the currants, milk, chopped peel and one glass of rum. Beat the whites to a stiff froth, and stir them in. Put in a buttered mould. Steam three hours. When cooked, pour another glass of rum over the pudding, and serve.

Notes

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