To make a Cinamon Pudding. is a traditional Stuart recipe for a classic baked bread and currant pudding flavoured with cinnamon and thickened with eggs. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make a Cinamon Pudding.
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Original Recipe
To make a Cinamon Pudding. (from Robert May's Accomplisht Cook 1660)
To make a Cinamon Pudding.
Take and steep a penny white loaf in a quart of cream, six yolks of eggs, and but two whites, dates, half an ounce of beaten cinamon, and some almond paste. Sometimes add rose-water, salt, and boil'd currans, either bake or boil it for stuffings.
Modern Redaction
At the time of this recipe, a penny loaf would have been about 1kg in weigh. In essence this recipe is for a bread pudding.
Ingredients:
500g white bread, crusts removed and torn into pieces
500ml cream
2 egg yolks
1 whole egg
7.5g ground cinnamon
100g pitted dates, chopped
2 tbsp rose water
50g currants
Method:
Place the currants in a pan, pour over water, bring to a boil and cook for about 10 minutes then take off the heat and set aside to plump up.
Whisk the cream, egg and egg yolks in a bowl with the cinnamon, dates and rose water. Drain the currants and stir in then add the bread.
Turn into a baking dish and set aside to soak for 20 minutes. After this time, transfer to an oven pre-heated to 180° and bake for about 25 minutes, or until the custard is set and golden brown on top. Serve hot.
