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Thorpe Pudding
Puddings and Sweet Deserts

Fruit preserve with breadcrumb layer then custard over, baked.

Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Thorpe Pudding.
907. Put a layer of preserves at the bottom of a pie-dish, and over it grated bread-crumbs three-quarters of an inch thick, pour over them a custard; bake in rather a cool oven twenty-five minutes. One quart of milk and four eggs makes custard enough for a good-sized pudding.

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