Vienna Pudding Recipe

150 g/5 oz stale white bread
75 g/3 oz sultanas (golden raisins)
150 ml sherry
100 g/4 oz light brown sugar

50 g/2 oz chopped mixed peel

Finely grated rind of 1 lemon
3 eggs
300 ml milk
Butter, for greasing
Classic Custard Sauce, to serve

Method:

Break the bread into small pieces. Add the sultanas. Pour the sherry over and leave to soak for 30 minutes. Beat with a fork to break up. Add the sugar, peel and lemon rind. Beat the eggs and milk together and mix into the bread mixture. Turn into a greased 1.2 liter/2 pt/5 cup pudding basin. Cover with a double thickness of greased greaseproof (waxed) paper or foil, twisting and folding under the rim to secure. Steam for 2 hours. Serve with Classic Custard Sauce.