Guard's Pudding

Average: 3.8 (5 votes)
2 hours 4 servings Print RecipeEmail Recipe


1cupwhite breadcrumbs
1pinchbaking soda
3 eggs
6tablespoonraspberry jam
  thin cream (optional)
  thin raspberry sauce (optional – see below)


Mix 1 cup white breadcrumbs with 3/4 cup sugar and 3/4 cup butter. Add a pinch of baking soda dissolved in 1 teaspoon water. Next, beat up 3 eggs thoroughly, and add 6 tablespoons good raspberry jam. Mix the whole thing together vigorously. Put it all in a mold or putting dish that you have first buttered. Steam it for about 2 hours. To do this, stand the mold and a double boiler or a saucepan of boiling water, to be sure the water doesn't come more than halfway up the sides of the mold. No lid on the saucepan, of course, and you must keep an eye on it to see that the water does not boil all away. From time to time, add a little more, to keep it always at the same level.

This pudding is either served with a light cream, or thin the sauce made from more of the jam: 3 big spoonfuls of jam and 2 of water, boil together a minute or so. At the last moment add the juice of one half lemon, and stir well.

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