Recipes > Desserts > Puddings > Plum and Suet Puddings > Monday's Pudding

Monday's Pudding


  • remains of cold plum-pudding
  • brandy
  • custard made with 5 eggs to every pint of milk


Cut the remains of a good cold plum-pudding into finger-pieces, soak them in a little brandy, and lay them cross-barred in a mould until full. Make a custard with the above proportion of milk and eggs, flavouring it with nutmeg or lemon-rind; fill up the mould with it; tie it down with a cloth, and boil or steam it for an hour. Serve with a little of the custard poured over, to which has been added a tablespoonful of brandy.

Time: 1 hour.

Sufficient for 5 or 6 persons.

Seasonable at any time.


Print recipe/article only


The Book of Household Management (1861).

comments powered by Disqus