3 slices thin bread and butter2 oz currants or sultanas
1 egg
1/2 pint milk
1/2 oz sugar
nutmeg
Grease a pie dish with butter and place it in a layer of bread and butter (butter side up), which has been cut into neat strips. Sprinkle with fruit and sugar. On top of this place another layer of bread and butter strips, and sprinkle them similarly. Continue until all has been used, remembering not to put fruit on the top layer.
Beat the egg and then add the milk, which should have been heated almost to boiling point. Strain this mixture over the bread, then grate the nutmeg over it. Allow to stand for 1/2 hour to allow the bread to swell. Now bake at 350 degrees F for 30 minutes, until the pudding has set firm and is evenly browned on top.
2 comments:
Thank you for those recipes! Does the Queen have a Sticky Toffee Pudding? If so, please print that one!
I'm glad you enjoyed it. No, there is no recipe for Sticky Toffee Pudding in the book.
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