A Fine Plain Baked Pudding

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Quart of Milk, and put Six Laurel-leaves into it. When it has boiled a little with fine Flour, make it into a Hasty-pudding, with a little Salt, pretty thick; take it off the Fire, and stir in half a Pound of Butter, and a quarter of a Pound of Sugar, beat up twelve Eggs and half the Whites, stir all well together, lay a Puff-paste all over the Dish, and pour in your Stuff: Half an Hour will bake it.