Bread and Butter Pudding. No. 2.

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
slices of bread and butter rather thin, no crust, very little butter on slices ↝ Bread, vegetable [Yeast breads]
1/2 pt. sweetened hot milk ↝ Milk, NFS [Milk, reduced fat]
2 whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the grated rind of a lemon ↝ Lemon, raw [Citrus fruits]

For Strawberry Syrups, see Jams, &c.

Strawberry Syrups ↝ Strawberry drink syrup [Jams, syrups, toppings]

Instructions (5)

Line a plain mould with sultanas.
Cut slices of bread and butter rather thin, no crust, very little butter on slices, put them into a basin and pour over them 1/2 pt. sweetened hot milk to soak thoroughly (it should look like a chile basin of bread and milk).
When cold, just beat in 2 whole eggs, and flavour with the grated rind of a lemon.
Pour carefully into the mould, so as not to displace the sultanas, and steam 1/2 hour.
Serve with a Strawberry Syrup Sauce.

Original Text

Bread and Butter Pudding. No. 2. Deskrie. (Mrs. Norman.)
Line a plain mould with sultanas. Cut slices of bread
and butter rather thin, no crust, very little butter on slices, put
them into a basin and pour over them ½ pt. sweetened hot
milk to soak thoroughly (it should look like a chile basin
of bread and milk); when cold, just beat in 2 whole eggs,
and flavour with the grated rind of a lemon.
Pour carefully into the mould, so as not to displace the
sultanas, and steam ½ hour.
Serve with a Strawberry Syrup Sauce. For Strawberry Syrups,
see Jams, &c.

Notes

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