A Bread Pudding


  • new milk, 1 pint
  • sugar, 3 oz.
  • salt, few grains; bread-crumbs, ½ lb.
  • eggs, 4 (5, if very small)
  • nutmeg or lemon-rind at pleasure: 1 hour and 10 minutes.
  • Or: milk, 1 pint
  • bread-crumbs, 6 oz.
  • butter, 2 to 3 oz.
  • sugar, 4 oz.
  • eggs, 5
  • brandy, small glassful
  • Rind. 1 lemon.
  • Further additions at choice: candied peel, oz.
  • currants, ½ lb.


Sweeten a pint of new milk with three ounces of fine sugar, throw in a few grains of salt, and pour it boiling on half a pound of fine and lightly-grated bread-crumbs; add an ounce of fresh butter, and cover them with a plate; let them remain for half an hour or more, and then stir to them four large well-whisked eggs, and a flavouring of nutmeg or of lemon-rind; pour the mixture into a thickly-buttered mould or basin, which holds a pint and a half, and which ought to be quite full; tie a paper and a cloth tightly over, and boil the pudding for exactly an hour and ten minutes. This is quite a plain receipt, but by omitting two ounces of the bread, and adding more butter, one egg, a small glass of brandy, the grated rind of a lemon, and as much sugar as will sweeten the whole richly, a very excellent pudding will be obtained; candied orange-peel also has a good effect when sliced thinly into it; and half a pound of currants is generally considered a further improvement.