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Deptford Pudding

Puddings
London

Breadcrumbs mixed with egg yolks, sugar, lemon and milk. Egg white whisked to a peak and folded-in. SteamedBritish Food Trust, etc)


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Deptford Pudding

6 slices of white bread, crusts removed.
2 large eggs, separated.
2 oz soft brown sugar
6 fl oz milk
6 fl oz single cream
Zest and juice of 1 lemon and 1 orange
Icing sugar for dusting.

Grease a 1 to 1½ pint dish and heat your oven to 180 C350 F). Make breadcrumbs from the 6 slices of bread, I used a food processor. Beat the egg yolks and sugar together, then add the milk and the cream, whisking everything together thoroughly. Fold in the breadcrumbs, the zests and the orange and lemon juice. Beat the egg whites till they stand in stiff peaks, fold them into the bread and milk mixture.
Pour the mixture into your dish, and put the dish inside a larger roasting tin. Fill the roasting tin with hot water so that it comes halfway up the sides of your pie dish. Bake about 40 minutes, or until the custard has risen and is golden. Serve dusted with icing sugar.




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