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Newmarket Pudding

Puddings
Suffolk

Form of bread-and-butter pudding flavoured with lemon, cinnamon and bay (Eaton 1822).


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

NEWMARKET PUDDING. Put on to boil a pint of good milk, with half a lemon peel, a little cinnamon, and a bay leaf. Boil it gently for five or ten minutes, sweeten with loaf sugar, break the yolks of five and the whites of three eggs into a basin, beat them well, and add the milk. Beat it all up well together, and strain it through a tammis, or fine hair sieve. Prepare some bread and butter cut thin, place a layer of it in a pie dish, and then a layer of currants, and so on till the dish is nearly full. Pour the custard over it, and bake it half an hour.






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