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📝 Description
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🥘 Ingredients
1-1/2 pint of milk, 3/4 pint of bread crumbs, sugar to taste, 4 eggs, 1 oz. of butter, 3 oz. of currants, 1/4 teaspoonful of grated nutmeg.
👨🍳 Method
Make the milk boiling, and pour it on the bread crumbs; let these remain till cold; then add the other ingredients, taking care that the eggs are well beaten and the currants well washed, picked, and dried. Beat the pudding well, and 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at this Boiled Bread Pudding, intrigued by its simplicity and the promise of a warm, comforting dish. The process was delightfully low-key — a stark contrast to the high-speed whirring of modern food processors. I found the overnight soaking of the bread scraps to be a charming touch, a nod to the slower pace of yesteryears. One detail that surprised me was the texture of the finished pudding. Despite its humble ingredients, the result was a beautifully smooth and velvety dessert, with the currants adding a delightful burst of sweetness. This recipe is perfect for the comfort-seeker, someone who enjoys a warm, nostalgic treat after a long day. Serve it with a dusting of sugar and a cup of tea for the ultimate cozy evening.
