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📝 Description
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🥘 Ingredients
3 oz. of grated bread, 1/2 pint of milk, a strip of lemon-peel, 4 eggs, 2 oz. of butter, sugar to taste, puff-paste, jam, 3 tablespoonfuls of brandy.
👨🍳 Method
Flavour the milk with lemon-peel, by infusing it in the milk for 1/2 hour; then strain it on to the bread crumbs, and boil it for 2 or 3 minutes; add the eggs, leaving out the whites of 2, the butter, sugar, and brandy; stir all these ingredients well together; cover a pie-dish with puff-paste, and at the bottom put a thick layer of any kind of jam; pour the above mixture, cold, on the jam, and bake the pudding for an hour. Serve cold, with a little sifted sugar sprinkled over.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Victorian pudding, expecting a dense, heavy affair. I found it surprisingly light and creamy, with a delightful lemon zest note that I hadn't anticipated from the humble lemon peel. The puff pastry provided a delightful contrast to the soft, custardy filling. This recipe is perfect for a comfort-seeker looking to impress with a vintage twist. The combination of jam and custard is delightfully reminiscent of a jam tart but with a grown-up sophistication. I'd serve it at a dinner party to end the meal on a sweet, surprising note.
