Biscuit Pudding is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic pudding made from milk blended with crumbed biscuits mixed with eggs and brandy thickened with flour and cooked in a bain-marie (double boiler). The full recipe is presented here and I hope you enjoy this classic British version of: Biscuit Pudding.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Biscuit Pudding that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BISCUIT PUDDING.—Pour a pint of boiling milk over three Naples biscuits grated; cover it close, an when cold add the yolks of four eggs, the whites of two, a wineglassful of brandy, a dessertspoonful of flour, nutmeg, and sugar to taste. Boil it in a basin for an hour. Milk, 1 pint ; Naples biscuits, 3; eggs, 4 yolks, 2 whites; brandy, 1 wineglassful ; flour, 1 dessertspoonful ; nutmeg and sugar, to taste.
Add the fine Naples biscuit crumbs to a bowl. Pour over the boiling milk then cover with clingfilm and set aside until cold.
When the mixture is completely cold, beat in the egg yolks, egg whites, brandy, flour, nutmeg an sugar. Whisk until smooth then place in the top of a bain-marie (double boiler) over boiling water. When the custard is hot cook for about 1 hour, stirring constantly, until the mixture is thick and almost set.
Milk, 1 pint ; Naples biscuits, 3; eggs, 4 yolks, 2 whites; brandy, 1 wineglassful ; flour, 1 dessertspoonful ; nutmeg and sugar, to taste.