Rusk Pudding

Rusk Pudding

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This old fashioned rusk pudding is a good way to use stale bread. A kind of baked custard pudding flavoured with a grated lemon rind and sugar then baked in the oven.

The Walters

Serves: 4 

  • 1 slice stale bread
  • 2 eggs
  • 30g sugar
  • 1/2 lemon, rind grated
  • 470ml milk
  • 1 tablespoon jam
  • 240ml milk
  • 1 tablespoon cornflour
  • 1 tablespoon sugar
  • 1 teaspoon grated lemon rind

Preparation:10min  ›  Cook:45min  ›  Extra time:30min cooling  ›  Ready in:1hour25min 

  1. Preheat oven to 140 degrees C.
  2. To make the rusks, take a piece of very stale bread and cut it into small squares then bake it in the oven until it is a golden colour.
  3. Break eggs into a pie dish, beat in sugar and the lemon rind. Pour in 470ml of the milk and mix well. Drop in the rusks and put in the oven then bake until firm. Remove from oven and spread on a thin layer of jam.
  4. Put the remaining milk into a saucepan and when it nearly boils, stir in the cornflour, extra sugar and lemon rind. Pour over the base then return to the oven for about 5 more minutes. Remove then allow to cool before serving.

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