A Prune Pudding

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Quart of Milk, beat Six Eggs, half the Whites, with Half a Pint of the Milk, and four Spoonfuls of Flour, a little Salt, and two Spoonfuls of beaten Ginger; then by degrees mix in all the Milk, and a Pound of Prunes, tye it in a Cloth, and boil it an Hour, melt Butter and pour over it. Damsons eat well done this way in room of Prunes.