Home › The Principles of Cookery › Newcastle Pudding

Newcastle Pudding

Butter the inside of a pint basin, and fill it with thin slices of stale bread and butter sprinkled with white sugar and grated lemon. Make a custard by mixing half a pint of new milk with two well-beaten eggs. Flavour this also with lemon. Pour the custard over the bread, lay a buttered paper on the top, and steam it very gently for about an hour. Turn out carefully, and serve with fruit or lemon syrup.