Baked Lemon Pudding (II)
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 10 oz bread crumbs
- 2 pint milk
- 2 oz butter
- 1 lemon
- 1/4 lb pounded sugar
- 4 eggs
- 1 tablespoonful brandy
Instructions
- Bring the milk to the boiling point, stir in the butter, and pour these hot over the bread crumbs;
- add the sugar and very finely-minced lemon-peel;
- beat the eggs, and stir these in with the brandy to the other ingredients;
- put a paste round the dish, and bake for 3/4 hour.