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The Nursery Dinner

A simple pudding made by heating rusk with water and brown sugar until it becomes a pulp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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The Nursery Dinner

Ingredients

Directions

  1. Put the rusk in a small saucepan with enough water to moisten them.

  2. Heat the saucepan on the fire until the contents are thoroughly warmed.

  3. If the mixture is too thin, pour a little water away.

  4. Press the rusk with a spoon and add the brown sugar.

  5. Beat the mixture with a spoon until it becomes a pulp.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Rusk
Forms the bulk of the pudding and softens into a thick, pulpy texture when moistened and warmed.
Brown sugar
Adds sweetness and a caramel-like flavour to the pulp.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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