Penny Loaf Pudding

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

pudding base

a penny loaf
a layer of bread ↝ Bread, vegetable [Yeast breads]
a layer of marrow, or beef suet ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
a handful of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
a layer of bread ↝ Bread, vegetable [Yeast breads]

custard mixture

four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a quart of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a quarter of a pound of sugar ↝ Sugar, NFS [Sugars and honey]
a large nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]

topping

white wine sauce ↝ Wine, white [Wine]

Instructions (9)

Cut a penny loaf as thin as possible.
Put a layer of bread in the bottom of a pewter dish.
Strew over it a layer of marrow, or beef suet, a handful of currants.
Lay a layer of bread, and so on, till you fill your dish.
As the first lay, let the marrow or suet and currants be at the top.
Beat four eggs, and mix them with a quart of cream, a quarter of a pound of sugar, and a large nutmeg grated.
Pour it on your dish.
Bake it in a moderate oven.
When it comes out of the oven, pour over it white wine sauce.

Original Text

CUT a penny loaf as thin as possible, put a layer of bread in the bottom of a pewter dish, then strew over it a layer of marrow, or beef suet, a handful of currants, then lay a layer of bread, and so on, till you fill your dish; as the first lay, let the marrow or suet and currants be at the top, beat four eggs, and mix them with a quart of cream, a quarter of a pound of sugar, and a large nutmeg grated, pour it on your dish, and bake it in a moderate oven, when it comes out of the oven, pour over it white wine sauce.

Notes

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