Mrs Beetons Puddings and Desserts Revisited
Boiled Bread Pudding
900ml (1½ pints) Milk
450ml (¾ pint) Breadcrumbs
85g (3oz) Currants
25g (1oz) Butter
4 Eggs
¼ tsp Grated Nutmeg
Sugar, to taste
Boil the milk and pour over the breadcrumbs.
Allow to cool until cold.
Add the other ingredients, taking care that the eggs are well beaten and the currants well washed, picked and dried.
Beat the pudding well.
Put it into a buttered basin.
Tie it down tightly with a cloth.
Put into boiling water.
Boil for 1¼ hour.
Turn it out of the basin and serve with caster sugar.
Any odd pieces or scraps of bread can be for this pudding.
They should be soaked overnight and when wanted for use, should have the water well squeezed from them.
Time: 1¼ hour.
Sufficient for 6 or 7 persons.
Seasonable at any time.
BOILED BREAD PUDDING
1252. INGREDIENTS - 1-1/2 pint of milk, 3/4 pint of bread crumbs, sugar to taste, 4 eggs, 1 oz. of butter, 3 oz. of currants, 1/4 teaspoonful of grated nutmeg.
Mode - Make the milk boiling, and pour it on the bread crumbs; let these remain till cold; then add the other ingredients, taking care that the eggs are well beaten and the currants well washed, picked, and dried. Beat the pudding well, and put it into a buttered basin; tie it down tightly with a cloth, plunge it into boiling water, and boil for 1-1/4 hour; turn it out of the basin, and serve with sifted sugar. Any odd pieces or scraps of bread answer for this pudding; but they should be soaked overnight, and, when wanted for use, should have the water well squeezed from them.
Time - 1-1/4 hour.
Average cost, 1s.
Sufficient for 6 or 7 persons.
Seasonable at any time.
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