Beat the yolks light with the sugar, add the bread-crumbs when they have been well soaked in the milk, and stir until smooth. Next put in the fruit, well dredged with flour, the soda, and finally the whites, whipped to a stiff froth.
This will require longer and steadier baking than if the fruit were not in. Cover it if it threatens to harden too soon on top. Send to table hot in the dish in which it was baked, or turn out very carefully upon a hot plate. Eat warm, with pudding-sauce.
Bread-and-Butter Pudding.
- 4 eggs.
- 3 cups milk.
- ¾ cup sugar.
- Vanilla or other extract.
- Nutmeg to taste.
- Bread and butter.
Cut thin slices of bread (stale), spread thickly with butter, and sprinkle with sugar. Fit them neatly and closely into a buttered pudding-dish until it is half full. Lay a small, heavy plate upon them to prevent them from floating, and saturate them gradually with a hot custard made of the milk, heated almost to boiling, then taken from the fire, and the beaten eggs and sugar stirred in with the seasoning. Let the bread soak in this fifteen minutes or so, adding by degrees all the custard. Just before you put the pudding in the oven, take up the plate gently. If the bread still rise to the top, keep down with a silver fork or spoon, laid upon it from the side of the dish, until the custard thickens, when slip it out. Eat cold.
Bread-and-marmalade Pudding ✠
Is made precisely as above, except that each slice is spread with marmalade or jam besides the butter.
Either of these puddings is good boiled.
Alice’s Pudding. ✠
- 1 quart of milk.
- 4 eggs.
- 1 cup very fine dry bread-crumbs.
- ½ cup strawberry or other sweet jam.
- ½ cup sugar.