The Curate’s Pudding

Method

This is but a variation of the pudding à la Paysanne which precedes it, but as it is both good and inexpensive it may be acceptable to some of our readers. Wash, wipe, and pare some quickly grown rhubarb-stalks, cut them into short lengths, and put a layer of them into a deep dish with a spoonful or two of Lisbon sugar; cover these evenly with part of a penny roll sliced thin; add another thick layer of fruit and sugar, then one of bread, then another of the rhubarb; cover this last with a deep layer of fine bread-crumbs well mingled with about a tablespoonful of sugar, pour a little clarified butter over them, and send the pudding to a brisk oven. From thirty to forty minutes will bake it. Good boiling apples sliced, sweetened, and flavoured with nutmeg or grated lemon-rind, and covered with well buttered slices of bread, make an excellent pudding of this kind, and so do black currants likewise, without the butter.

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