The Good Daughter’s Mincemeat Pudding

Author’s Receipt

Method

Lay into a rather deep tart-dish some thin slices of French roll very slightly spread with butter and covered with a thick layer of mincemeat, place a second tier lightly on these, covered in the same way with the mincemeat; then pour gently in a custard made with three well-whisked eggs, three-quarters of a pint of new milk or thin cream, the slightest pinch of salt, and two ounces of sugar. Let the pudding stand to soak for an hour, then bake it gently until it is quite firm in the centre: this will be in from three-quarters of an hour to a full hour.

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