A Grateful Pudding

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Preparation info

    • Difficulty

      Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Method

Take a Pound of fine Flour, and a Pound of white Bread grated, take eight Eggs, but half the Whites, beat them up, and mix with them a Pint of new Milk, then stir in the Bread and Flour, and a Pound of Raisins stoned, and a Pound of Currans, half a Pound of Sugar, a little beaten Ginger, mix all well together, and either bake or boil it. It will take three Quarters of an Hour’s baking. Put Cream in instead of Milk, if you have it, it will be an Addition to the Pudding.