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Archive recipe

Rusk Pudding

A historic Australian dish of dry bread, eggs, sugar, lemon and milk. Adapted from Rusk Pudding, from The Art of Living in Australia (1893).

Adapted from Rusk Pudding, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/rusk-pudding.md.

Ingredients

The dish

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Rusk Pudding

archive.org

2 of 7 items checked · 4 aisles

Produce

Dairy & Eggs

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Bakery

Pantry / Durable

Cooking Instructions

  1. Take a piece of very stale bread and cut it into small squares

  2. Bake it in the oven till a good colour

  3. Break the eggs into a pie-dish

  4. Beat in the sugar and grated rind of the lemon

  5. Pour in one pint of milk, and mix well

  6. Drop in the rusks and put into a cool oven and bake till firm

  7. Spread on the top a layer of jam

  8. Put half a pint of milk into a saucepan, and when it nearly boils, stir in the cornflour which has been mixed with a little lemon peel and sugar

  9. Pour it on top of the pudding

  10. Put it back in the oven for a few minutes

  11. Stand away till cold

Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)