NOTE: where unable to source videos for the recipes below I subsituted other gorgeous puds from well known chefs! So MM enjoy the recipe - brought about by ag's reference to his swmbo!

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Ingredients:

Slices of bread and butter, 1 tablespoon sultanas, 1 tablespoon raisins, 1 tablespoon sugar, a little vanilla essence, a little nutmeg, 1 pint of milk, 2 eggs. Note you could if you wished spread some raspberry or blackberry jam onto the slices of buttered bread.

Method:

Cut some thin slices of bread and butter and lay them in a buttered piedish. Clean sultanas and raisins and sprinkle between the layers of bread and butter, but on on top of pudding. Beat eggs and sugar, add milk and vanilla essence, and pour over. Grate a little nutmeg over the top. Stand in a baking dish of water (bain-marie) and cook in a moderate oven until set.

taken from the P.W.M Cookery Book. First published 1904.

Ingredients:

1 cup sugar, 1 tablespoon butter, 2 tablespoons Self raising flour, juice abd grated rind of a lemon, 1 cup of milk, and 2 eggs-separated.

Method:

cream butter and sugar, add flour, lemon juice and rind, the milk and the well-beaten yolks of the eggs, and beat all well together. Beat the whites stiffly , fold into the mixtures, pour into piedish, set in a dish of water (bain marie) the over, and bake slowly.

taken from the P.W.M Cookery Book. First published 1904.

Ingredients:

4 oz bread or cake crumbs, 1 pint milk, 1 tablespoon sugar, rind of 1 lemon, 2 eggs, pinch of salt, 2 tablespoons castor sugar, raspberry jam.

method:

Bring milk to the boil, pour it over sugar and crumbs, add lemon rind and beaten egg yolks, put into a buttered piedish, and stand it in a baking dish (bain marie) containing about 2 inches (50 mm) of water . Bake in a moderate oven for about half an hour or until centre is quite firm.

Taake out and spread jam over the top whip the white of the eggs stiffly, add the castor sugar and mix lightly,, spread onto pudding, return to a cool oven and bake until crisp and a pale fawn colour.

Note: Chocolate or Lemon Sauce see below may be used instead of the jam.

Chocolate Sauce :

Ingredients:

3 dessertspoons cornflour, 2 tablespoons cocoa, 1 cup of hot water, 1/4 cup sugar, and 1 dessetspoon butter or margarine, vanilla.

Method:

Blend cornfour and cocoa with a little cold water. Stir into hot water, add sugar and butter. Stir over gentle heat till boiling and thickened. Add 1 teaspoon vanilla essence.

Lemon Sauce:

Ingredients:

1/2 cup butter, 1/2 cup sugar, 1 dessertspoon cornflour, juice and grated rind of 1 lemon, 1 1/2 cups boiling wtare.

method:

Cream butter and sugar, blend cornflour with cold water, then pour boiling water onto the blended cornflour, add to the butter and sugar; stir over heat until well thickened; add lemon juice and rind.

taken from the P.W.M Cookery Book. First published 1904.