Time: Nearly 3/4 hour.

Sufficient for 5 or 6 persons.

Seasonable at any time.

  1. 1/2 lb. of grated bread
  2. 1 pint of milk
  3. 4 eggs
  4. 4 oz. of butter
  5. 4 oz. of moist sugar
  6. 2 oz. of candied peel
  7. 6 bitter almonds
  8. 1 tablespoonful of brandy
  • Put the milk into a stewpan, with the bitter almonds
  • Let it infuse for 1/4 hou
  • Bring it to the boiling point
  • Strain it on to the bread crumbs, and let these remain till cold
  • Add the eggs, which should be well whisked, the butter, sugar, and brandy,
  • Beat the pudding well until all the ingredients are thoroughly mixed
  • Line the bottom of a pie-dish with the candied peel sliced thin and put in the mixture
  • Bake for nearly 3/4 hour

  • Note: A few currants may be substituted for the candied peel, and will be found an excellent addition to this pudding: they should be beaten in with the mixture, and not laid at the bottom of the pie-dish.

    Source: The Book of Household Management by Isabella Beeton (1859)

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