• 3 egg yolks (or substitute with 1 whole egg)
• 1 cup light cream
• 2 Tbs. sugar
• 2 Tbs. rosewater
• 1/8 tsp. salt
• 1/2 tsp. nutmeg
• 1 cup bread crumbs ( I used cubes; see note below)
• 2 Tbs. melted butter
• 2 Tbs. currants
• 6 dates chopped
• 1/2 cup walnuts

The following sauce can be poured over the pudding:

• 3 Tbs. butter
• 2 Tbs. rosewater
• 2 Tbs. brown sugar (or substitute honey, which I prefer to use)

Notes on the recipe:

Adapted from Dining with William Shakespeare by Madge Lorwin.

I used a mixture of good homemade sourdough and regular white bread for the pudding. It bakes up beautifully, but tends to fall right away if not kept warm.

1 slice of bread = 1/3 cup dry bread crumbs; 1 pd. of bread approximately equals 16 slices; 16 slices of bread = 5 1/4 cups dry bread crumbs.