The National Cook Book, 9th ed.

by Hannah Mary Peterson

NEWCASTLE PUDDING.

281. Make a custard of six eggs to a quart of milk and sugar to the taste. Beat the eggs; stir them in the milk, and add the sugar. Butter some bread, lay it in the bottom of a dish, then strew over it some currants, then another layer of buttered bread and currants. Pour on the egg and milk prepared as above, and bake it until the custard is thick.