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Seraphim Pudding

  • 1½ cups breadcrumbs
  • 1 cup milk
  • 2 eggs
  • 2 tblspoons butter
  • ½ cup sugar
  • 1 tspoon vanilla
  • 1½ tspoons grated lemon rind
  • ½ tspoon coriander, ground
  • ¼ tspoon cloves, ground
  • ½ cup shredded walnuts
  • ½ cup raisins
  • 2 cups peeled and chopped apples
  • pinch of salt


Bring the breadcrumbs and milk to a boil, stirring to prevent scorching. Let cool. Separate egg yolks from whites and set whites aside. Add yolks, butter, sugar, vanilla, lemon rind, coriander and cloves. Beat well. Add the walnuts and raisins. Stir apples in.


Beat egg whites and salt until stiff and fold in. Bake in greased dish at 375 deg F for about 35 minutes. Serve warm with cream.


Serves 6.


This recipe was taken from a fascinating and practical recipe book called "Cookbook of Foods from Bible Days" by Jean and Frank McKibbin, Whitaker House, 1971.


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