Jelly Puddings
- 2 cups stale biscuit or bread crumbs
- 1 cup milk
- 5 eggs, separated & very lightly beaten
- 1/2 tsp baking soda, stirred in boiling water
- 1 cup jelly, jam or marmalade
Scald the milk and pour atop the bread crumbs. Beat until half cold. Slowly stir in the beaten egg yolks, then the egg whites and finally, the baking soda. Fill the muffin pans half full with the batter and set in a quick oven. Bake at 400 degrees F for half an hour. When done, remove from the muffin pans. With a sharp knife, make an incision in the side of each. Pull partly open and put a liberal spoonful of conserve proudly within. Close the slit by applying a pinch the edges with your fingers. Serve warm with sweetened cream.
Submitted by Jun 28, 2009
15 min
60 min
75 min