The Best Bread Pudding yet from The Primitive Cookery Cookbook 1767 is a very simple bread pudding to make.
- ¾ cup Flour
- 1 cup Bread Crumbs
- 4 oz. Raisins or Currants
- 2 tbsps. Sugar
- ½ tsp. ground Ginger
- 2 whole Eggs
- 2 Egg Yolks
- 1 cup Heavy Cream
- 1/3 Butter
- 1/3 Sugar
- 1/3 Brandy
Preheat oven to 350 degrees
Combine flour, bread crumbs, raisins, sugar and ginger in one bowl. In another bowl beat together the eggs, yolks, and heavy cream. Combine all the ingredients for a nice thick batter. Turn out into a well buttered dish. Bake for about 45 minutes at 350 degrees.
For sauce, melt butter and combine with sugar and brandy.
Allow pudding to cool then turn out onto plate, slice and cover with sauce.
Transcript of Video:
Hi, I’m Jon Townsend. We’re continuing our series in Dutch oven cooking. Today we’re going to be using the skills that we’ve learned earlier to bake a pudding, a bread pudding, in one of these Dutch ovens. Thanks for joining us today on 18th Century Cooking.
This recipe is rather simple. It’s from the Primitive Cookery cookbook 1767. That cookbook is available on our website and in our print catalog. Let’s get these simple ingredients together. Our ingredients are rather simple. We’ve got ¾ of a cup of flour along with 1 cup of bread crumbs. Also 4 ounces of raisins or currants. I’ve got 2 tablespoons of sugar and just a half a teaspoon or so of ground ginger. For the wet ingredients, I’ve got 2 whole eggs and 2 egg yolks and one cup of heavy cream.
Now that we’ve got the wet ingredients all beat up, let’s pour them in, mix the two together. We’re looking for a nice thick batter.
I’m going to turn this out into a well buttered dish.
This is ready to go. Let’s put it in the oven. It’s a beautiful day out and there’s very little wind so we found by previous experience with a 12 inch Dutch oven like this, we’ll need about 2 scoops of coals beneath and 3 scoops on top. We want this to bake for about 45 minutes at 350 degrees. If you haven’t watched our previous episode where we talked about getting these ovens up to heat, make sure to go back and check those out. I’ll make sure to put a link down in the description section of this video. This is feeling like it’s really preheated and ready to go.
I’ve let this cool and we’re going to turn it out onto a plate and now slice it and oh yes we need finally, the thing that really sets all these puddings off is a pudding sauce. Do not forget the pudding sauce. This particular sauce is 1/3 butter, 1/3 sugar and 1/3 brandy, so let’s give this a try.
Mmm, superb flavors, and that sauce, I could eat that sauce all day, it is wonderful. A great little pudding, very easy to bake in one of these Dutch ovens. Extremely easy to mix up and very simple ingredients. This is superb. So we’re experimenting. We’re trying out different things and I really want to thank you for coming along as we savor the flavors and the aromas of the 18th century.
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Sounds like fun. Thanks for sharing Jennifer
Are the ingredient amounts correct? I followed the recipe exactly, and my batter was quite soupy. I added an entire extra cup of bread crumbs to get the consistency closer to what is shown, but now there’s far more batter than would fit in a 3 cup pan. I’m baking it now, so I’m not yet sure how it’ll turn out.
I will try this one out, using currants of course! 🙂