1391. PUDDING, A LA COBURG.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 75 min Total: 75 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
For this purpose it is necessary to have some ready-baked brioche.
Instructions (7)
  1. Cut the brioche in circular slices about an inch less in diameter than the mould intended to be used for the pudding.
  2. Place the slices of brioche on a dish and soak in maraschino.
  3. Spread the sides of the mould with butter and ornament with dried cherries and candied citron.
  4. Before placing the pieces of brioche in the mould, spread each of them with apricot-jam.
  5. Fill the mould with vanilla-custard prepared for the purpose, reserving part of it for the sauce.
  6. Steam the pudding in the usual way for about an hour and a quarter.
  7. When done, turn out the pudding on its dish and pour the sauce over it.
Original Text
1391. PUDDING, A LA COBURG. For this purpose it is necessary to have some ready-baked brioche. This should be cut in circular slices about an inch less in diameter than the mould intended to be used for the pudding; the slices of brioche must be placed on a dish, and soaked in maraschino. The sides of the mould should be spread with butter, and ornamented with dried cherries and candied citron; and previously to placing the pieces of brioche in the mould, let each of them be spread with apricot-jam; the mould must then be filled up with some vanilla-custard prepared for the purpose, part of which must, however, be reserved for the sauce. The pudding should be steamed in the usual way for about an hour and a quarter, and when done, turned out on its dish, and the sauce poured over it.
Notes
—