![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/puddings.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
83
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
The remains of cold plum-pudding, brandy, custard made with 5 eggs to every pint of milk.
👨🍳 Method
Cut the remains of a _good_ cold plum-pudding into finger-pieces, soak them in a little brandy, and lay them cross-barred in a mould until full. Make a custard with the above proportion of milk and eggs, flavouring it with nutmeg or lemon-rind; fill up the mould with it; tie it down with a cloth, and boil or steam it for an hour. Serve with a little of the custard poured over, to which has been added a tablespoonful of brandy.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Monday's Pudding this week, eager to give new life to my leftover Christmas pudding. I must admit, I was initially skeptical about the custard-to-pudding ratio, but I found the resulting texture to be delightfully indulgent, like a cross between a trifle and a steamed sponge. This recipe is perfect for the weeknight cook looking to impress without too much fuss. The most delightful surprise was how the brandy-soaked pudding pieces infused the custard with a warm, boozy depth. I served it with a drizzle of brandy-spiked custard, and it was like a little party in my mouth. If you're feeling fancy, a dollop of whipped cream wouldn't go amiss. Next time, I might experiment with different spirits—perhaps a splash of rum or orange liqueur. But as it stands, Monday's Pudding is a charming way to breathe new life into leftovers.
