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Agra Pudding

  • 4 eggs
  • 1 1/2 pints milk
  • 1 tablespoon sugar
  • Bread-and-butter marmalade
  • 1 pint boiled custard
  • Vanilla to taste.
Cut thin slices of bread-and-butter and spread them with the marmalade. Fit them neatly into a buttered pie-dish until it is half full; then pour atop them gradually a hot custard made of the milk heated almost to boiling, then taken off the fire, and the beaten eggs and sugar stirred in with the flavoring. Place a small plate on the top to prevent the bread from rising. And let it soak for 30 minutes (be patient, you rascal). Grate a little nutmeg on the top, and bake, and when done turn it out of the dish, and pour atop it a pint of boiled custard. This pudding is very good, either hot or cold, especially so if French bread can be used.
Submitted by Cassyjean - Torrington, CT Jun 15, 2009 8 min 30 min 38 min


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