A Delicious Pudding, Very Easily Made

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Butter some thin slices of rolls; lay them in a pudding-dish with currants and citron cut up fine, and strewed between the slices. Then pour over the rolls a custard made of a quart of milk, four eggs and half a pound of sugar; flavor this and bake lightly.