A really delicious dessert, Vicarage Pudding is a favourite with children. Serve this delightful dish, hot or cold, with ice-cream or double cream.
1 teaspoon butter
10 thin slices white bread, crusts removed, thinly buttered and quartered
4 oz. sultanas or seedless raisins
3 large peaches, blanched, peeled, stoned and thinly sliced
2 teaspoon grated nutmeg
½ teaspoon ground cinnamon
5 tablespoons soft brown sugar
15 fl. oz. single cream , scalded
5 fl. oz. milk, scalded
1 teaspoon vanilla essence
With the butter, grease the bottom and sides of a large, shallow baking dish.
Place one-third of the bread, buttered side up, on the bottom of the dish and sprinkle over half of the sultanas or seedles raisins, peaches, nutmeg, cin-namon and 1 tablespoon of sugar. Cover with another one-third of the bread and sprinkle over the remaining sultanas or seedless raisins, peaches, nutmeg, cinnamon and 1 tablespoon of sugar. Cover with the remaining bread, buttered side up.
In a medium-sized mixing bowl, beat the eggs with a wire whisk or rotary beater until they are well mixed.
Pour the scalded cream and milk on to the eggs, stirring constantly until the ingredients are thoroughly combined. Strain the egg mixture over the bread and set it aside for 30 minutes or until the bread has absorbed most of the liquid.
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C). Sprinkle the remaining sugar over the top of the dish. Place the dish in the centre of the oven and bake for 35 to 45 minutes or until the top is crisp and golden and the custard has set.
Remove the dish from the oven and serve the dessert immediately, if you are serving it hot.