Elisabeth Ayrton

Poor Knight’s Pudding

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

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.

Ingredients

  • 4 slices of bread, crusts removed, cut in quarters
  • 1 egg
  • ¼ pint (1½</

Method

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 ho