1909 Bread and Butter Pudding

Won second prize in the Sunday Times Recipe Contest (reference)

Ingredients:

  • Several thin slices of crust-less bread and butter

  • Dried cherries (optional)

  • Castor sugar

  • Sultanas and currants

  • Candied peel

  • 2 eggs

  • ¾ pint (450 ml) milk

  • Vanilla essence

  • White sugar

Method:

Bread+and+Butter+Pudding.jpg

  1. Butter a china mold and decorate with small strips of candied peel or dried cherries cut in half

  2. Line the mold with thin slices of bread and butter and strewn with layers of castor sugar, a few sultanas, currants and candied peel finely chopped. Repeat layers until mold is almost full

  3. Make a custard with eggs, milk, vanilla essence and a little sugar then pour over the mold

  4. Cover the top with buttered paper and steam slowly for one hour.

  5. Turn out and serve with sweet sauce or wine sauce


Submitted by Miss P. Selby, P.O., East Fremantle