Bread and Butter Pudding. No. 1. Carlisle.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

2 ozs. of mixed candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
3 yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
2 white ↝ Egg, white only, raw [Eggs and omelets]
1/2 pint of milk ↝ Milk, NFS [Milk, reduced fat]
1 oz. of sugar ↝ Sugar, NFS [Sugars and honey]
the rind of a lemon ↝ Lemon, raw [Citrus fruits]
slices of bread and butter ↝ Bread, vegetable [Yeast breads]
marmalade ↝ Marmalade [Jams, syrups, toppings]
1 oz. of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]

Instructions (6)

Chop 2 ozs. of mixed candied peel and line the bottom of a 1 pt. basin with half of it.
Make a warm custard with 3 yolks of eggs and 2 white, 1/2 pint of milk, 1 oz. of sugar and the rind of a lemon.
Half fill the basin with slices of bread and butter, distributing the rest of the chopped candied peel between the slices.
If you have no peel use marmalade, or 1 oz. of currants.
Pour in the custard and steam 1 hour.

Baked Option

Baked, this takes less than 1/2 hour.

Original Text

Bread and Butter Pudding. No. 1. Carlisle.
Chop 2 ozs. of mixed candied peel and line the bottom of a
1 pt. basin with half of it. Make a warm custard with 3 yolks
of eggs and 2 white, ½ pint of milk, 1 oz. of sugar and the rind
of a lemon.
Half fill the basin with slices of bread and butter, distributing
the rest of the chopped candied peel between the slices. If you
have no peel use marmalade, or 1 oz. of currants. Pour in
the custard and steam 1 hour.
(Baked, this takes less than ½ hour.)

Notes

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