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Chichester Pudding

Puddings
Sussex

Egg-yolk custard with almond and lemon thickened with breadcrumbs, Stiff egg white partly folded-in. Baked to give a marbled white-yellow appearance. Reported in 'Food in England ' by Dorothy Hartley (Hartley 1954)


Original Receipt from 'Old Sussex Recipes' by Rottingdean Lions (fundraising book of recipes) c1980 (with thanks to Linda Johnson)

Recipe Anon c1890
The Chichester Pudding

1 pint milk
3oz sugar
6 egg yolks
6 egg whites
6oz freshwhite breadcrumbs
Cinnamon or Ratafia flavouring

Warm the milk to blood heat and pour over the egg yolks beaten with the sugar. Mix and strain. Beat the whites until stiff. Blend the breadcrumbs and flavouring into the custard and fold the egg whites in roughly so that the mixture has a marbled effect. Pour into a 2 pint buttered pie dish and bake in a pan of hot water until set (350 F, Gas Mark 4), 30-40 minutes.








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