Marmalade and Vermicelli Pudding
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1 breakfastcupful vermicelli
- 2 tablespoonful marmalade
- 1/4 lb raisins
- sugar to taste
- 3 eggs
- milk
Instructions
- Pour some boiling milk on the vermicelli, and let it remain covered for 10 minutes;
- then mix with it the marmalade, stoned raisins, sugar, and beaten eggs.
- Stir all well together, put the mixture into a buttered mould, boil for 1-1/2 hour, and serve with custard sauce.