Vanilla Rusk Pudding Recipe

Dissolve, but do not oil, an ounce of butter, mix in a quarter of a

pound of sifted sugar, stir over the fire for a few minutes, add an egg

well beaten, and half a teaspoonful of Nelson's Vanilla Extract, or as

much as will give a good flavour to the paste, which continue stirring

until it gets thick.



Spread four slices of rusk with the vanilla paste, put them in a

buttered tart-dish. Boil half-a-pint of new milk, pour it on to an egg

well beaten, then add it to the rusk, and put the pudding to bake in a

slow oven for an hour. Turn out when done, and sift sugar over the

pudding. If a superior pudding is desired, boil a tablespoonful of

apricot jam in a teacupful of plain sugar syrup, add a little vanilla

flavouring, and pour over the pudding at the moment of serving.

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