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Royal Coburg Pudding

Puddings

Baked custard with currants and brandy.


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

ROYAL COBURG PUDDING.
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.





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