Elisabeth Ayrton

Poor Knight’s Pudding

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

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 dl.) milk or a little more
  • 1 teaspoon caster sugar
  • 2 oz. (60 g.) butter
  • jam or golden syrup

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 hot.

©1975 The Estate of Elizabeth Ayrton

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