Recipes for this pudding go back to the seventeenth century, though I have not found its name before the nineteenth century. The poor knight, though he could not afford a rich plum pudding, could at least do a little better than a plain bread pudding.
Beat the egg, milk and sugar. Soak all the quarters of bread so that they are wet through. Make the butter hot in a frying pan but do not let it colour, and fry each piece of bread golden brown on both sides. Lift out on to flat serving dish, spread 8 pieces with jam or a little golden syrup and sandwich with remaining pieces, sprinkle each sandwich with plenty of caster sugar and serve very hot.
©1975 The Estate of Elizabeth Ayrton