Tuesday, March 4, 2014

Tasty Tuesday - Baked Bread and Butter Pudding

From Mrs Beeton’s Household Management
9 thin slices of bread and butter

1–1/2 pint of milk
4 eggs
sugar to taste
1/4 lb. of currants
flavouring of vanilla
grated lemon-peel or nutmeg.
Cut 9 slices of bread and butter not very thick, and put them into a pie-dish, with currants between each layer and on the top. Sweeten and flavour the milk, either by infusing a little lemon-peel in it, or by adding a few drops of essence of vanilla; well whisk the eggs, and stir these to the milk. Strain this over the bread and butter, and bake in a moderate oven for 1 hour, or rather longer. This pudding may be very much enriched by adding cream, candied peel, or more eggs than stated above. It should not be turned out, but sent to table in the pie-dish, and is better for being made about 2 hours before it is baked.
Time: 1 hour, or rather longer.
Average cost, 9d.
Sufficient for 6 or 7 persons.
Seasonable at any time.
BUTTER.—Butter is indispensable in almost all culinary preparations. Good fresh butter, used in moderation, is easily digested; it is softening, nutritious, and fattening, and is far more easily digested than any other of the oleaginous substances sometimes used in its place.

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