Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Royal Coburg Pudding

Puddings and Sweet Deserts

Baked custard with currants and brandy.

Original Receipt in 'The Book of Household Management' edited by Isabella Beeton, 1861 (See Mrs.B)

1260. INGREDIENTS. - 1 pint of new milk, 6 oz. of flour, 6 oz. of sugar, 6 oz. of butter, 6 oz. of currants, 6 eggs, brandy and grated nutmeg to taste.
Mode. - Mix the flour to a smooth batter with the milk, add the remaining ingredients gradually, and when well mixed, put it into four basins   or moulds half full; bake for ¾ hour, turn the puddings out on a dish, and serve with wine sauce.

Time. - ¾ hour. Average cost, 1s. 9d.
Sufficient for 7 or 8 persons.
Seasonable at any time.

MORE FROM Foods of England...
The Ten-Year Plan... Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk

COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, 03/01/2022