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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.