Viennoise Pudding.
- Ingredients—5 oz. of stale crumb of bread cut into dice.
- 3 oz. of sultanas.
- ¼ lb. of castor sugar.
- 2 oz. of candied peel.
- Grated rind of a lemon.
- 1 wineglass of sherry.
- ½ pint of milk.
- 2 whole eggs.
- 1 oz. of lump sugar.
Method.—Put the 1 oz. of lump sugar into an old saucepan, and burn it a dark brown.
Pour in the milk, and stir until it is well coloured and the sugar dissolved.
Beat the eggs well, strain the coloured milk on to them, and add the sherry.
Put all the dry ingredients into a basin, and pour the eggs, milk, and sherry over them.
Let the pudding soak for half an hour.
Then put it into a well-greased pint-mould.
Cover with buttered paper, and steam for one hour and a half.
This pudding is to be served with [German sauce] (see Sauces).