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Dessert

Baked Bread-and-jam Pudding

A baked pudding made from stale bread, jam, milk, egg, and clarified fat.

From an old cookbook · modernised transcription
By Richmond, I. L · From a historical cookbook (Internet Archive) · 2 ingredients
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Baked Bread-and-jam Pudding

Ingredients

Directions

Prepare

  1. Spread the bread thinly with jam, grease a pie-dish, and lay the slices in it.

  2. Beat up the egg with the milk and pour this over the bread.

  3. Sprinkle the top with shredded fat.

Bake

  1. Bake for one hour.

By Richmond, I. L. 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. See the original page.

Explore the science

What each ingredient does

Egg
Binds the custard and helps it set as it bakes, giving the pudding its body.
Bread (in the method)
Forms the structure that soaks up the custard and holds the pudding together.
Milk (in the method)
Provides the liquid that softens the bread and forms the custard with the egg.

“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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