Willie’s Favorite Pudding.
- 1 loaf stale baker’s bread.
- ½ cup of powdered suet.
- ¼ lb. of citron, chopped fine.
- ½ lb. sweet almonds, blanched and cut in thin strips.
- 5 pippins, also chopped.
- 2 cups of milk.
- 1 cup of powdered sugar.
- A little salt, stirred into the milk.
Cut the bread into thick slices, and pare off the crust. Cover the bottom of a greased mould (with plain sides) with these, fitted in nicely. Soak with milk, spread with the suet and fruit mixed together. Sprinkle this with sugar, and strew almond shavings over it. Fit on another stratum of bread, soaking it likewise with milk, more of the suet and fruit mixture, sugar and almonds, and so on to the topmost layer which must be bread, and very moist with milk. Cover the mould, set in a dripping-pan, which you must keep full of boiling water, and cook in the oven one hour and a half. Pass a knife carefully between the pudding and the sides of the mould; turn it out; sift white sugar thickly over it and eat with sweet sauce. You may have enough left from yesterday.
Third Week. Sunday.