Bread And Butter Pudding No 1 Recipe

Cut six small tea buns in half, butter well, using two generous ounces

of butter for the six, and put them together again. Beat three eggs with

a cup and a half of rich milk, add half a cup of almonds blanched and

chopped fine, one ounce of sugar, two tablespoonfuls of sherry, let the

buns soak in this for awhile. Butter a mould, sprinkle with fine bread

crumbs, take the buns out of the custard, lay them in the mould and

pour the custard over them. Set the mould in a pan of boiling water in

the oven and bake three-quarters of an hour, and serve hot with a sauce.

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