A recipe for making rusk pudding – 1 slice of Dry Bread 2 Eggs. 1 oz. Sugar. Half a Lemon. 1 1/2 pints of Milk. 1 tablespoonful Jam. 1/2 tablespoonful Cornflour. Time–One Hour. Take a piece of very stale bread and cut it into small squares, bake it in the oven till a good colour. Break the eggs into a pie-dish, beat in the sugar and grated rind of the lemon, pour in one pint of milk, and mix well. Drop in the rusks and put into a cool oven and bake till firm; then spread on the top a layer of jam. Put half a pint of milk into a saucepan, and when it nearly boils, stir in the cornflour which has been mixed with a little lemon peel and sugar, and pour it on top of the pudding. Put it back in the oven for a few minutes, then stand away till cold.

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