Italian Pudding Recipe
Ingredients
| Eggs | 2 | |
| 1/2 oz. castor sugar | ||
| Milk | 3/4 Pint | |
| 2 oz. cakecrumbs | ||
| 1/2 lb. stoned dates | ||
| 1/2 lb. stoned raisins | ||
| 2 oz. finely-chopped mixed peel | ||
| Ground nutmeg | 1/4 Teaspoon | |
| 1 lb. cooking apples | ||
Directions
Make a custard by beating together the eggs and sugar and pouring on the warmed milk.
Stir in the cakecrumbs.
Mix together the dates, raisins, peel and nutmeg.
Peel, core and slice the apples thinly.
Put the apple slices at the bottom of a well-buttered pie-dish, add the mixed fruit and then cover with the custard mixture.
Bake in a warm oven (335° F., Gas 3) for 3/4-1 hr., until firm and set.
Serve hot or cold.
Stir in the cakecrumbs.
Mix together the dates, raisins, peel and nutmeg.
Peel, core and slice the apples thinly.
Put the apple slices at the bottom of a well-buttered pie-dish, add the mixed fruit and then cover with the custard mixture.
Bake in a warm oven (335° F., Gas 3) for 3/4-1 hr., until firm and set.
Serve hot or cold.
Chef
