Common Bread and Butter Pudding

Baked ¾ to 1 hour.


  • Milk, pint
  • Lisbon sugar, 4 oz.
  • eggs, 4 large, or 5 small
  • ½ small nutmeg
  • currants, 3 oz.:


Sweeten a pint and a half of milk with four ounces of Lisbon sugar; stir it to four large well-beaten eggs, or to five small ones, grate half a nutmeg to them, and pour the mixture into a dish which holds nearly three pints, and which is filled almost to the brim with layers of bread and butter, between which three ounces of currants have been strewed. Lemon-grate, or orange-flower water can be added to this pudding instead of nutmeg, when preferred. From three quarters of an hour to an hour will bake it.