Madeira Pudding

Preparation info

  • 5–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 oz. bread, cut into ¼-in. dice
  • 3 oz.


Mix together in a basin the bread, sugar and lemon rind. Heat the milk to about blood heat and pour it on to the well-beaten eggs. Add the sherry or Madeira, if used, and pour this over the bread, sugar and lemon rind mixture. Leave to soak for 15–20 min. Pour into a well-buttered mould or basin, cover and steam very gently for 2 hr.

Serve with custard, wine or