1898 Baked Lemon Pudding - Old Cookbook Show - Glen And Friends Cooking
HTML-код
- Опубликовано: 18 дек 2021
- 1898 Baked Lemon Pudding - Old Cookbook Show - Glen And Friends Cooking
Today we're doing an old recipe from one of our newest old cookbooks on the Glen And Friends old cookbook show. This lemon pudding recipe is easy to make and tasty - it's almost as if it was lemon bread pudding recipe?
Baked Lemon Pudding
Ingredients:
¼ lb. of Bread-crumbs
2 ozs. Butter
¼ lb. sugar
1 pint of Milk
1 Lemon
3 Eggs
Method:
Boil together the milk and butter, pour this over the bread-crumbs, add sugar and finely-grated lemon rind; beat the eggs in another basin, add the lemon juice, and pour the bread mixture over this, stirring quickly to prevent curdling. Pour into a well-buttered pie dish, and bake in a moderate oven for about an hour.
#LeGourmetTV #GlenAndFriendsCooking #oldcookbookshow
Check out our Aviation and Flying Channel: / glenshangar 
Хобби
I can only imagine that Miss Weston and Miss Silvester would have been absolutely flummoxed had they been told that their modest recipe for baked lemon pudding would be transmitted around the world 125 years in the future. And that, without even hinting it being done in color and with moving pictures. Kudos to you Glen.
I don't think the Color part would have flummoxed them, after all, the world was in Color back then too ;)
@@gerardacronin334 As a Canadian I have always spelt it colour and it pops when I see it.
Glen always gives it away before he says anything. IF he likes it he does a little dance.
Adorable.
A real foodie who isnt afraid of mistakes . Part of the appeal of this show is Glen's boldness to keep trying. If it doesnt work the 1st or the 6th till he gets it.
...and he TELLS you.
Big fan.
I live in Northampton UK and my Aunt always cooked this when we went for a Sunday lunch. One of my favourites.
I love it when Glen does his happy dance!
Same ❤️
I appreciate how excited Glen gets when he likes a dish. No way to fake that.
Also, I’m jealous of how clean his oven stays.
And is oven trays...
@Jessica Wicks and @ Susan Hemingway
And the stove top.... 🤔
I’m not from Leamington, but I can say that we use breadcrumbs as a way of thickening desserts (such as treacle tart) and I agree with your interpretation of “fine” breadcrumbs: I had a treacle tart made with croutons once and it was revolting: far too chewy!
Another bread custard pudding to look at is Queen of Puddings, again an older British dessert pudding. You are right about the breadcrumbs, it was my job to grate the bread for mum. This was in New Zealand, 1950's, the pudding has quite a long history so I'm told. Slightly dressier bread custard pudding. Easy to make, looks special 'cause the eggs are separated and used for a meringue on top, with a thin layer of jam in between.
Thanks for sharing this. I'm going to have to try your Queen of Puddings using this recipe. It sounds interesting. The jam makes me think it would be a nice compliment to the lemon in the pudding.
Oh, raspberry layer... Yum
This is very sweet. Too sweet for me.
Yes, this Queen of Puddings was in my basic “Glasgow Cookery Book” used by the students at domestic science college (aka The Dough School). I remember making it when I got married in the 70s, but it was too sweet for me then. It may be ok now as we now eat so much more sugar.
Variations on crumb puddings like these - baked, boiled or steamed, and often with apples or currants - were enormously popular in Victorian Britain - my granny certainly made them, and a quick check of Mrs Beeton and the Good Cook's Encyclopaedia shows several recipes. My absolute all time favourite is Queen of Puddings, which puts a layer of jam on the baked crumb pudding and a whipped egg white, like a meringue pie. It's like the very best kind of institutional food and now it's all I can think of!
my grandmother made bread pudding with a lawyer of marmalade on top and then a meringue like a meringue pie.
I saw Glen dance and knew it worked. Sounds yummy! I also really loved the glimpses of the ads at the end of the video.
Oi this brings back many memories of nana. Cheers for this
I love your happy dance when you really like something!
Glen did the happy bounce, my day is off to a great start! Honestly, the recipe sounds great!
Got to try this recipe! Btw, as an ex-Leamington Spa resident, Leamington is prounced as in Lemon, not Leem, and Warwick pronounced 'Worrick' :) Thanks as always, love your videos.
At the beginning I thought he was referring to Leamington, Ontario. We've got one too. The tomato
capital of Canada.
Yes that is correct. I wonder if the pronunciation had any inspiration in using lemons for this recipe.
He is definitely pronouncing it the same way we pronounce Leamington, Ontario.
@@gabriellakadar I had a classmate from there too, and she pronounced it "Leem"ington
I'm from the UK, love these old recipe books and recipes :-)
Love the advertisments! When garage-saling, I often buy old cookbooks just for the ads. Glenn did a happy dance!
Always look forward to your videos on Sunday! Lovely recipe!
All the comments about Lemmington... we have a Leeemington in Ontario and we're used to saying it like that. (I initially assumed the cookbook came from there. Farm country... tomato capital of Ontario.)
You know it's good when Glen does his little happy dance.
I love your videos, what a great spiritful show you produce!
I never tire of that step away when Glenn tastes something he really really likes followed by the full nod/smile of approval.
That looks very much like Queen of Puddings, but an earlier version of. The later one having a layer of jam spread on the custard, then meringue on top of that and baked until golden.
Or...not much: your Queen of Puddings had an elaborate crown! THANKS for reminding us of another fine dish!
My fave. There are lots of crumb puddings, but Queen of Puds has got to be the best.
A quick look at Glenn’s face and you see if it’s a hit. 😂👍🥇
Glenn gave this three steps back!!!
It’s gotta be good!
I am going to have to try that. The bread crumbs was throwing me off but it looks wonderful.
Bread pudding. I’ve made it a lot. With different flavors and topped with fresh fruit or berries.
Hey Glen, really enjoyed this video, the old cookbook show really has me hooked since last year. I always heard Leamington pronounced "lemmington" growing up in the UK :) It reminds me of a bread pudding but with the bread all homogenised! Would be nice with raisins in probably.
also it's pronounced like War-ick the middle "W" is silent
Besides the general accent differences, there is also the fact that Glen lives in Ontario, where there is also a "Leamington", and it is pronounced how Glen says it. In fact, until Glen red the forward that made it clear that it was from England, I was wondering if the book was from that town.
And Warwick pronounced worrick rather than war-wick
You are correct, and also its Worrick not war-wick. It's a minefield Glen!
@Juliette Pearce Also Warwick is 'Wuh-rick'.
Love this cooking channel. Especially the old recipes like this. As I watch mostly through my Apple TV it would be super helpful if you could super the amounts of your ingredients as they go in. I have to go to another device to see what is written in the description. In this case though you had a nice long closeup of the recipe page.
The happy dance says it all!
love lemon
Always tell when Glen likes something . He happy dances across the kitchen.
Good morning. I love anything lemon. Thanks again. Have a great day you two!
I learn so much from these!
I had my doubts looking at it but seeing your reaction Glen, I want to make it and try it.
Yeah, exactly right with the bread crumbs. There's quite a few oldly world English tarts that have a syrup poured over breadcrumbs, the most famous is treacle tart (which in typical English fashion has no treacle in it).
Thank you for sharing!
Hi Glen - Thank you. This looks like such an easy recipe to make it would be rude not to! By the way, in England the place names are pronounced War-ick and Lemmington. Damn the English and the silent letters!
Looks lovely and you know when he bobs up and down it's a winner 😄. Like a couple of others have mentioned this instantly brought to mind Queen of Puddings, a custard made with breadcrumbs on the bottom, then a layer of jam and finally a meringue (the yolks having been used in the custard) on top and baked.
I don't know about bread crumbs here in US but several of my great aunts made various deserts with graham cracker crumbs (not as a crust) which were basically puddings/custards.
I was looking for exactly this yesterday!! Thanks Glenn!!
Looks easy and good, I'll try it, thanks Glen
Looks great, and I have everything needed in stock! By the way, you've been caught out by two English place names which are not pronounced as you might expect (I think we do this just to confuse outsiders.) Leamington is pronounced Lemmington and Warwick like Worrick.
@@loug3004 I love how we have multiple people mentioning how the UK Leamington is pronounced, and each one has a different person form Ontario, or at least Canada, mentioning that we have one here and how we pronounce it here
Anglo Saxon name meaning a farm (-ton) settlement on the River Leam.
River Leam from the Celtic Brittonic language word Lemana meaning Elm-Tree River.
In Ontario, we also have a township named Warwick.( I worked in that township, many years ago.) We pronounced it, War wick, just like Glen did. It's interesting, that both Leamington & Warwick are spelled the same, in both Countries but pronounced differently.
@@donbissonnette599 we have a Warwick here in Queensland, Aus, and the second w is silent. So Worrick for us too.
This is exactly what I needed! I have a Meyer lemon tree in the backyard and they're ripening. I've been struggling with ideas as to what to do with them. Meyer lemons are better for desserts than regular lemons.
I’m gonna make this custard is one of my favorites also lemon
Happy holidays. Love your shows.
The book is about using up the bits, so I would guess the bread crumbs are the fine ones. I make my own bread and there are a ton of crumbs that come off every time I cut a slice, so it makes sense that it is what comes off the bread as it is cut.
My Mom made a very custard like bread pudding similar to that. She just used nutmeg sprinkled on it for flavoring. Very simple, but good. It had to be spooned out - too much like a custard to cut it into squares like dense bread pudding.
This reminds me of my grandmas coconut custard pie. I'm going to try this one.
Knew it must have tasted good before either of you said a word. Just had to see Glen do his little "head nod/bouncing dance" that you always do when something tastes good. I'll have to try this as I like anything that tastes of lemon. Merry Christmas to both of you.
The English Imperial pint is 20 ounces and the American is 16 ounces. I’m going to make this interesting recipe today. I wouldn’t have tried it because it looks a bit weird but because you like it so much I will give it a go. 😊
Thanks!
And Glen does his happy dance.
Love Glens happy dance
As a Canadian from SW Ontario I agree on the pronunciation of Leamington lol
I know right?
English is a flexible language.
Glen does love a custard!
Hi Glen I live in Warwick, which is basically the same town as Leamington (pronounced locally lemmington not leemington) and this is not a dish I'm aware of. Must make it though to see! That address is now a coffee shop / restaurant. Never been in but may pop in soon!
For the brits... there is a locally (ontario, canada) town spelt the same, known as the tomato capital of canada, and its pronounced as glen says here. I actually thought that the recipe was from there, until he said it was UK.
there's also a Warwick, in Lambton county
I am convinced I've had a version of this when growing up. So much so I've made this version now and it's in the oven.
Happy to announce that the recipe turned out great.
@@markwilson4724 Yay! Any additional comments or tips?
@@itzel1735 just make sure your breadcrumbs are very fine and also I added the lemon after mixing the egg / milk mixture into the breadcrumbs to prevent curdling. Also if you like a strong lemon flavor you could probably get away with using 2 lemons. I found with 1 lemon the flavour was very gentle.
@@markwilson4724 Excellent. Thanks.
This looks wonderful. I love custard also ❤
"a pint a pound the world around". For my imperial friend I can just say, that might not be true everywhere, but a kilogram a liter is. :D
I'm hardcore "um, actually"-ing this for the fun of it and say
that's technically only true for water at 4°C (even then not really, since it's ~999.9g), 1l water at room temp is ~997g ;P
and milk is a bit heavier than water, 1l at room temp is ~1030g
A pint for Water weighs a Pound and a quarter. (old rhyme we use here in the UK)
💕
Many kitchens had a 'mangle' that was used to mince everything, including stale bread.
Seeing all the comments on how Glen is mispronouncing Leamington makes me laugh.
Last Sunday's Time Team Classics episode had Phil correcting Tony's pronunciation of Mildenhall. "It's Mine-awl. You want Mildenhall, that's up in East Anglia."
Cheers from California, USA.
This is the first time I've watched your channel. It sounds good and you must be blowing lots of peoples minds with " milk in a bag" WHATTTT? Canadian here too. HaHa
Hi Glen, we pronounce “Worrick” and “Lemmington”. I love your videos and hope you both have a great Christmas and a happy new year. 🇬🇧 🇨🇦
I had also thought that but wasn't sure that perhaps in Australia we were pronouncing it different to UK. Thank you. It reminded me of the famous Lemmingtons I ate and learned to make as a child.
We have bread pudding and bread and butter pudding here in the UK and they are different.
Not quite this, but it sort of reminds me of Grapenut Pudding. It's 100% not the same end result, but the technique is similar.
My Grandma's vaguely similar recipe (PEI) does not involove cooking the mixture before baking. She cooked hers in a pyrex bowl in a bain-marie for only 35 minutes.
Glen's happy face when he tastes it in 3.... 2....1..... @6:36 Love it
Love anything lemon. Did you eat it warm or completely cooled?
Add a light lemon / brandy sauce 😋
A teaspoon of strawberry jam on it would be how I'd have it. Like you do with rice pudding.
Growing up as a kid of the 80s in the neighborhouring county, my grandma made baked custards like this. They have fallen out of fashion, and many olde English recipes, will only be rediscovered when Nigella or Gordon popularises them again.
Leamingtong -> ‘Lemmingtun’
Warwick -> ‘Wuh-rick’
Maybe a crazy idea lol but my first thought was to maybe sub the bread crumbs with graham cracker crumbs, it would certainly give it more flavors to work with. Apples would be a good trade for the lemon too I think and maybe add some fresh homemade whipped cream on top just for fun :)
It seems to be an automatic for me to change recipes lol I haven't met a recipe that I haven't altered some way and loved it! :)
👍🏽👍🏽
Hey Glen did you know you pronounced the names wrong.. Lol just kidding. Who cares?!? I'm here for the recipes!
Love this! I LOVE custard! Big bonus; I think it's a wonderful way to use up stale bread!!
Thank you 😊
Love the old cookbook show! I think my mother used to do some kind of baked lemon dessert, but I’m not sure it had breadcrumbs? I’ll have to try and find out. Oh, and not that it maters, but, it’s ‘lemmington’ not ‘leemington’.
Except in Canada where it’s pronounced as I it should be, Leemington.
This looks good, and so easy! For us cooking newbies, what temperature is your moderate oven?
A comment about Bread Pudding as apposed to Bread and butter pudding. Bread pudding has a consistency of a fruit cake once cooked, were as Bread and butter pudding is a soft egg custard consistency when cooked, much like your lemon pudding. I can't remember mum making a lemon pudding , but I loved her Bread & Butter Pudding and bread pudding.
Add jam and meringue, and you'll have Queen of Puddings. There's a recipe to find and make 😬
many bread pudding recipes in England call for crumbs, not cubes. Remember in the UK, "pudding" means any dessert - so this is to be a pie, not a pudding as we think of a pudding. I think this would be good with pound cake crumbs as well.
Dear Glen. I haven’t seen you for a year or two Your quality of film seem to have improved. I count remember your name so I punched in Canadian cooks and found you. Janet Anne Ham -DePalma. Brimfield Ill
That recipe for fruit fritters looks interesting 🤔
When I saw Glen bounce, I saved the recipe.
This recipe looks very tasty!! Thank you for sharing!!!
Merry Christmas 🎄❤️😁
I’m sure you could make a pint a pound of something, provided you use the correct liquid.
Looks firm enough that it might be sliced like a pie
Julie always there to mention you can add whatever you want to make it your own 😂
I guess I need to do a custard week at our house. I have enough bread crusts for bread pudding, and the ingredients for the semolina pudding you did some time ago. Guess I’d better get busy. Stay well, my friends…
Either I read Glen's mind or there's some low key shading here...
Very fun Glen...
i assume they use a pie place because it seems thick enough to be able to cut/serve it like a piece of pie?
There's a suburb of Newcastle on Tyne called Leamington, pronounced Lemmington for future reference. Warwick pronounced Worrik.
I'm thinking perfect with about a teaspoon of vanilla!
Why can't you mix the eggs with the bread crumb, milk mixture and then add the lemon juice? Wouldn't that alleviate the curdling issue?
Hey Glen, I live near Leamington pronounced Lemington and Warwick is pronounced Worick. Love the videos. X
The traditional British bread and butter pudding is made of slices of generously buttered bread (on both sides) laid in a shallow dish, sprinkled with dried raisins or sultanas with a thin milky custard poured over the top and baked in the oven. Bread pudding we also have in Britain but it's breadcrumbs combined into a dough with dried fruit baked in a deeper dish in the oven... ingredients are very similar but the method and presentation different. If you want to see the traditional British bread and butter pudding there is a Mary Berry recipe from the 1970s series 'Good Afternoon' on RUclips that will show how different it looks from bread pudding. I personally hated bread and butter pudding and for some unknown reason I'm still not keen on it today, but I'm fine with the bread pudding... sounds strange I know, but there is a difference.
Attempted making the dish, did not have lemon but lemon juice. Came out ok, needs a topping like whipped cream and more lemon flavor the way I made it. Would lemon extract add more flavor?
I was rather surprised by the advertisement for 'Atora' suet, as that's still available in my local supermarket here in New Zealand.
It’s still the main brand of suet in the UK too, it’s in every supermarket next to the flour.
You know it was good before he said so.He started to do his "I like it" dance. It's kind of endearing LOL.
Leamington, or how it is called nowadays Leamington Spa, used to be a place where the Victorian & edwardian upper class would go to visit the Spa, relax and Fat. This is quite light and low on fat, so I would assume it was a pudding common to make as it is cheap but can be made fancy enough for the upper crust.
My dad used to make this pudding, he was from Manchester.. we pronounce Leamington as lemmington hahaha