An Oatmeal Pudding

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Pint of fine Oatmeal, boil it in three Pints of new Milk, stirring it till is as thick as a Hasty Pudding, take it off, and stir in half a Pound of fresh Butter, a little beaten Mace and Nutmeg, a Gill of Sack, then beat up eight Eggs, half the Whites; stir it all well together, lay a Puff-paste all over the Dish, and pour in the Pudding, and bake it half an Hour. Or you may boil it with a few Currans.