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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)

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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