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Brown Bread Pudding
Puddings and Sweet Deserts

Stale brown bread crumb, currants, suet, sugar, eggs, nutmeg, brandy and cream. Boiled (Eaton 1822, Acton 1845, etc). A form of Bread Pudding.

Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

BROWN BREAD PUDDING. Half a pound of stale brown bread grated, half a pound of currants, ditto of shred suet, sugar and nutmeg. Mix it up with four eggs, a spoonful of brandy, and twice as much cream. Boil it in a cloth or bason of proper size three or four hours.

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