Recipes > Desserts > Puddings > Rusk Pudding

Rusk Pudding


  • 1 slice of dry bread
  • 2 eggs
  • 1 ounce sugar
  • 1/2 lemon
  • 1 1/2 pints of milk
  • 1 tablespoonful jam
  • 1/2 tablespoonful cornflour


Take a piece of very stale bread and cut it into small squares, bake it in the oven till a good colour. Break the eggs into a pie-dish, beat in the sugar and grated rind of the lemon, pour in one pint of milk, and mix well. Drop in the rusks and put into a cool oven and bake till firm; then spread on the top a layer of jam. Put half a pint of milk into a saucepan, and when it nearly boils, stir in the cornflour which has been mixed with a little lemon peel and sugar, and pour it on top of the pudding. Put it back in the oven for a few minutes, then stand away till cold.

Time: 1 hour.


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The Art of Living in Australia (1893).

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