4442 Pouding au Pain à l’Ecossaise

Scotch Bread Pudding

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare this pudding in exactly the same way as for French Bread Pudding adding to the mixture 150 g (5 oz) of any sliced fruit in season. Pour into a deep border mould which has been buttered and sprinkled with fine breadcrumbs and cook au Bain-marie in the usual manner.

Serve accompanied with a raspberry flavoured Redcurrant Sauce.

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