Bagge Pudding

Pudding, 17th century, English
Based on Bagge Puddinge Show original recipe
Alternate reconstructions:
Reconstructed 11/11/2011 by Morwenna Westerne

Ingredients

1 pint Cream
3 Eggs
1 Tbl Parsley (flat-leaf)
1 tsp Winter Savory
1/4 cup Sugar
4 oz Breadcrumbs
1/4 tsp Salt
4 Tbl Flour
a few gratings Nutmeg

Steps

  • Warmed the cream. Beat eggs & mixed in warm cream. Added everything else.
  • Wet flour-sack towel in cold water, put in a bowl & poured in batter. Tied up w/ string & put in boiling water. A little cream ran out, maybe a tablespoon or two. Boil half an hour.

Notes

Made the breadcrumbs from stale manchets.
Kind of wet, maybe flour the cloth next time. More herbs!

Reviews

--