For this week's Claire Chats video, I decided to do a recipe from the November section of Elinor Fettiplace's Receipt Book, a compilation of Elizabethan recipes by Lady Elinor Fettiplace. As I say in my video, I didn't think it would be sweet enough with just sugar scattered over the top, but it actually was when I actually sat down and ate a bowl of it. It was a big hit at lunch, disappearing rapidly.
Here is what you need to make this recipe:
- 2 pints/just over 1 litre creamy milk or milk mixed with single cream
- 4oz/100g breadcrumbs from 2-3 days' old white bread
- 2 heaped tbsp flour
- 3 eggs
- 2 or 3 cloves
- A blade of mace or a grating of nutmeg
- 1 tsp salt
- 2oz/50g melted butter or margarine
- 4tbsp raisins (or any dried fruit or mixed peel)
The recipe is a version of one of my favourite traditional British puddings and you'll find a modern recipe to that at http://www.bbc.co.uk/food/recipes/breadandbutterpuddin_85936.
- ed. Spurling, Hilary (1986) Elinor Fettiplace's Receipt Book: Elizabethan Country House Cooking, Viking.