367. How to vary Bread or any Custard Puddings

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Have some slices of bread cut thin and buttered; lay them in the dish singly; pour in the custard, No. 365, and bake gently, or place in a pan with a little water in it.

These may be altered thus:—

By throwing in some currants.

Or bruised ratafia cakes.

Or sultana rasins.

Or Malaga ditto.

Or French prunes.

Or dried cherries.

Or stewed rhubarb.

Or apple; or, in fact, any fruit according to fancy.

Well boiled rice, macaroni, vermicelli, &c., may be used; the custard always being poured over, and sifted sugar on the top.

New style, as a second-class mixture: two eggs, two tablespoonfuls of flour, and milk enough to make it thickish.