Vanilla Rusk Pudding
A historical recipe from Nelson's Home Comforts Thirteenth Edition, by Mary Hooper (1892).
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A historical recipe
Nelson's Home Comforts Thirteenth Edition, by Mary Hooper (1892). Project Gutenberg eBook #29519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 6 ingredients
- an ounce of butter
- a pound of sifted sugar
- a teaspoonful of Nelson's Vanilla Extract
- four slices of rusk
- a tablespoonful of apricot jam
- a teacupful of plain sugar syrup
Method
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- Dissolve, but do not oil, an ounce of butter, mix in a quarter of a pound of sifted sugar, stir over the fire for a few minutes, add an egg well beaten, and half a teaspoonful of Nelson's Vanilla Extract, or as much as will give a good flavour to the paste, which continue stirring until it gets thick.
- Spread four slices of rusk with the vanilla paste, put them in a buttered tart-dish.
- Boil half-a-pint of new milk, pour it on to an egg well beaten, then add it to the rusk, and put the pudding to bake in a slow oven for an hour.
- Turn out when done, and sift sugar over the pudding.
- If a superior pudding is desired, boil a tablespoonful of apricot jam in a teacupful of plain sugar syrup, add a little vanilla flavouring, and pour over the pudding at the moment of serving.
Plating
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