Time: 1-1/4 hour.

Sufficient for 6 or 7 persons.

Seasonable at any time.

  1. 1-1/2 pint of milk
  2. 3/4 pint of bread crumbs
  3. sugar to taste
  4. 4 eggs
  5. 1 oz. of butter
  6. 3 oz. of currants
  7. 1/4 teaspoonful of grated nutmeg
  • Make the milk boiling
  • Pour it on the bread crumbs
  • Let these remain till cold
  • Add the other ingredients, taking care that the eggs are well beaten and the currants well washed, picked, and dried
  • Beat the pudding well
  • Put it into a buttered basin
  • Tie it down tightly with a cloth
  • Plunge it into boiling water, and boil for 1-1/4 hour
  • Turn it out of the basin, and serve with sifted sugar

  • Any odd pieces or scraps of bread answer for this pudding; but they should be soaked overnight, and, when wanted for use, should have the water well squeezed from them.

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

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