Eliza’s ‘good daughter’s’ mincemeat pudding
Eliza Acton. Modern Cookery for Private Families. 1845
- 1 French-style brioche or soft baguette (sliced thinly)
- 1/2 cup fruit mince
- 200ml milk
- 250ml cream
- 3 eggs (well whisked)
- pinch salt
- 60g sugar
Adapted from an Eliza Acton recipe published in 1845. We are assured by Eliza that this dutiful dish is her own original recipe.
|Preheat the oven to 160 °C. Butter the bread lightly and spread generously with fruit mince. Layer the slices in a deep ovenproof dish. |
|Whisk the milk, cream, eggs, salt and sugar together and pour the custard mixture over the layered bread and mince. Set aside for 30 minutes to allow the bread to absorb the custard. |
|Bake for approximately 45–60 minutes, or until the pudding is quite firm in the centre. |
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