OXFORD PUDDING.
294. Half a pint of bread crumbs,
One pint of milk,
Six eggs,
Two ounces of butter,
Half a pint of cream,
A quarter of a pound of dried currants,
Sugar and nutmeg to the taste.
After the bread is soaked in the milk, which should be warm, mash it very smooth and add the butter while it is hot. Beat the eggs very light, the yelks first, and stir them into the bread and milk, then add the cream, sugar, nutmeg and fruit. Lastly have the whites whisked to a dry froth; stir them gently into the mixture; butter your cups, half fill them with the batter, and bake them in a tolerably hot oven. Serve with pudding sauce.