Poor Knights Pudding Recipe
Poor Knights Pudding Recipe with Stale Bread, Eggs, Milk, Sugar, Cinnamon and Apricot Jam
INGREDIENTS
4-6 Slices Stale Bread
2 Eggs
1/4 Pint (150ml) Milk
1 teaspoon Sugar
Pinch of Cinnamon
Fat or Oil For Frying
Apricot Jam
METHOD
Beat the eggs, sugar, cinnamon and milk together. Remove the crusts from the bread and cut into neat fingers. Soak the bread thoroughly in the egg and milk mixture, drain and fry in a little hot fat or oil until golden brown on each side. Serve hot sprinkled with sugar or sandwiched with apricot jam.
Based on the Poor Knights Pudding Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).