Take a plain round tin, holding about a pint and a half.
Cut a round of stale bread, about one-eighth of an inch thick; dip it in clarified butter, and lay it in the bottom of the mould.
Line the sides with slices of bread, cut about an inch wide, and one-eighth of an inch thick, and also dipped in butter.
Pour the apple mixture into the mould.
Cover with another round of bread dipped in butter; and bake in a moderately quick oven for three quarters of an hour.
For serving, turn it on to a hot dish, and sprinkle castor sugar over it.
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.