 Ingredients |
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| 10 fl oz | Milk | |
| 2 oz | Bread Crumbs | |
| 1 oz | Butter | |
| 1 oz | Sugar | |
| 1 or 2 | Eggs | |
| 1 | Juice and Rind of Lemon | |
| Jam | ||
| Cherries and Angelica to decorate |
Method
Mix the bread crumbs and sugar. Heat the milk and butter and pour it onto the bread crumbs and sugar. Leave to stand for 20 minutes.
Add the lemon.
Separate the whites from the yolks. Add the yolks to the mixture and mix well. Pour into a greased pie dish. Bake in the oven until set.
Spread with jam and then beat the whites until stiff. Add 2 - 3 tsp sugar and pile on top of the pudding. Decorate with Cherries and Angelica. Return to the oven to brown.
This was my mother's regular Thursday pudding. Thursday was baking day and I would return home for Dinner (at lunch time) to find a steak and kidney pie, Queen of Puddings and Cakes and buns in the making. The Thursday baking would last us most of the week and always included father's biscuits.
I made one of these for my two boys one week and it was gone in seconds. Try it, it really is a nice pudding but best served hot.