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    Beggar's Pudding with Sack Sauce


    Source of Recipe


    THE WEB

    Recipe Introduction


    Circa 18th Century

    List of Ingredients




    1 beaten egg
    1 cup milk
    1/2 cup packed brown sugar
    1 tsp rose water
    1/2 tsp ground nutmeg
    1/8 tsp salt
    1/4 tsp ground ginger
    1/2 cup dried currants
    10 slices stale bread but in 1-inch cubes

    Recipe



    In a large bowl combine beaten egg, milk, brown sugar, rosewater, ginger, nutmeg and salt. Add bread cubes and currants, stir well. Turn into a greased 8-inch, round, baking dish. Bake at 350 degrees for approximately 25 minutes or until a knife inserted in the center of the pudding comes out clean. Serve hot, topped with hot sack sauce. Serves 6.

    Sack Sauce

    1/4 cup butter
    1 tbs packed brown sugar
    1/2 cup dry sherry
    1 tbs lemon juice
    1 tsp grated lemon peel

    Melt butter in a small sauce pan over a low heat. Stir continuously until butter starts to brown, remove from heat. Add brown sugar, stir until dissolved. Add dry sherry, lemon juice and grated lemon peel. Serve immediately.




 

 

 


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