FROSTED BREAD-AND-BUTTER PUDDING.
Prepare a custard with one pint of milk, two eggs, and sugar to taste. Cut three ta four French rolls into thin slices, and butter ; them Besprinkle a buttered pic dish wi.nceaned currants, then line it with a. layer of buttered slices of bread. Next add more curl ants, and continue thu3 wn-tii «"= a.ieb. is full. Between each layer of bread pour * little of the custard. Bake in a moderate oven for about 20 minutes. Whisk up stiffly the whites of two eggs ; add to it loz of icing or castor sugar, and pilft this roughly ou tha surface of the pudding, so as to give it a reeky appearance. Sprinkle over a few ctir-u-urfs and dredge with castor sugar. Bako long enough to slighty brown the egg mixture (called meringue), then send to taole di»h°d up on a folded napkin or dish-
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/OW19070220.2.277.8
Bibliographic details
Otago Witness, Issue 2762, 20 February 1907, Page 66
Word Count
146FROSTED BREAD-AND-BUTTER PUDDING. Otago Witness, Issue 2762, 20 February 1907, Page 66
Using This Item
Allied Press Ltd is the copyright owner for the Otago Witness. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence. This newspaper is not available for commercial use without the consent of Allied Press Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in