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Pwdin Mynwy -- Monmouth Pudding In Victorian times, bread-based puddings were considered ideal fare for children and for adults with delicate digestions.
Set oven to 350°. Put milk in saucepan, add the butter, sugar and grated lemon rind and bring to a boil. Put the breadcrumbs in a bowl and pour the hot mixture over them. Allow to cool and swell. Stir the egg yolks into the cooled mixture and then spread half the mixture into a greased, oven-proof dish. Melt the jam, pour half of it over the mixture, add the remaining breadcrumbs mixture and finish with a layer of jam. Bake for 40-45 minutes until set. Serves 4. Monmouth Pudding reveals bold red and white stripes when served. January-May 2007 issue of Dragon Tales |
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