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Muffin Pudding

Puddings
Historic

Bread muffins mashed into flavoured milk, fruit and eggs added. Boiled or baked in pastry (Mollard 1802).


Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)

MUFFIN PUDDING WITH DRIED CHERRIES.
To a pint and a half of milk add a few coriander seeds, a bit of lemon peel, sugar to the palate, and boil them together ten minutes. Then put four muffins into a pan, strain the milk over them, and when they are cold, mash them with a wooden spoon; add half a gill of branch, half a pound of dried cherries, a little crated nutmeg, two ounces of Jordan almonds blanched and pounded very fine, and six eggs well beaten. Mix all together and boil in a bason, or bake it in a dish with paste round it.




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