Steamed Bread Pudding.
- 2 cups of milk.
- 2 cups fine bread-crumbs.
½ lb. suet, powdered.
½ lb. Sultana raisins, picked, washed, dried, and dredged with flour.
3 eggs.
1 even tablespoonful of corn-starch.
1 tablespoonful of sugar. - A little salt.
Heat the milk; pour over the eggs and sugar, beaten together. Stir in the corn-starch; cook one minute, and pour upon the bread-crumbs, beating all to a batter. Put a layer of this in the bottom of a buttered pudding-mould. Cover this with suet; then with raisins; sprinkle with sugar; then more butter, and proceed in the foregoing order until the mould is nearly full. Fit on the top, put into the steamer over a pot of boiling water, and steam at least two hours. If you have no steamer, boil one hour and a half. When done, dip the mould into cold water for half a minute, and turn out, with care, upon a hot, flat dish. Eat hot with wine sauce.
Third Week. Thursday.