RUSK PUDDING

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (5)
  1. Spread a plain mould with butter, arrange the cherries round the sides and bottom.
  2. Dip the rusks in the custard, and place them in the mould with a layer of raspberry-jam between each layer of rusks.
  3. Fill up the mould with the custard.
  4. Steam the pudding in the usual manner.
  5. When done, dish it up with a German custard-sauce (No. 1392).
Original Text
RUSK PUDDING. INGREDIENTS:—A dozen rusks, a pint of custard of six eggs, a pint of cream, six ounces of sugar, a glass of maraschino, a little salt, and four ounces of dried cherries. Spread a plain mould with butter, arrange the cherries round the sides and bottom, dip the rusks in the custard, and place them in the mould with a layer of raspberry-jam between each layer of rusks; fill up the mould with the custard; and steam the pudding in the usual manner. When done, dish it up with a German custard-sauce (No. 1392).
Notes
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