Rich Bread and Butter Pudding

to stand 2 hours, and to be baked 30 minutes in a moderate oven.


  • new milk, 1 pint
  • Rind of small lemon, and 6 bitter almonds bruised (or ½ drachm of cinnamon): simmered 10 to 20 minutes.
  • Cream, ¼ pint;
  • sugar, 4 oz.
  • eggs, 6
  • brandy, 1 wineglassful. Bread and butter, 3 layers
  • currants, 4 oz.
  • candied orange or lemon-rind, oz.:


Give a good flavour of lemon-rind and bitter almonds, or of cinnamon, if preferred, to a pint of new milk, and when it has simmered a sufficient time for this, strain and mix it with a quarter of a pint of rich cream; sweeten it with four ounces of sugar in lumps, and stir it while still hot to five well-beaten eggs; throw in a few grains of salt, and move the mixture briskly with a spoon as a glass of brandy is added to it. Have ready in a thickly-buttered dish three layers of thin bread and butter cut from a half-quartern loaf, with four ounces of currants, and one and a half of finely shred candied peel, strewed between and over them; pour the eggs and milk on them by degrees, letting the bread absorb one portion before another is added: it should soak for a couple of hours before the pudding is taken to the oven, which should be a moderate one. Half an hour will bake it. It is very good when made with new milk only; and some persons use no more than a pint of liquid in all, but part of the whites of the eggs may then be omitted. Cream may be substituted for the entire quantity of milk at pleasure.