BISCUIT PUDDING, A LA PRINCE ALBERT

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)
Instructions (6)
  1. Pour the pint of cream (boiling) on to the crumbled Savoy cake and let it steep for a few minutes
  2. Add the sugar, the eggs, the lemon-sugar and the salt
  3. Mix the whole lightly together
  4. Pour the preparation into a mould spread with butter
  5. Steam the pudding for about an hour and a quarter
  6. When done, dish it up with a purée of currants and raspberries for the sauce, or else serve a custard sauce over it
Original Text
BISCUIT PUDDING, A LA PRINCE ALBERT. INGREDIENTS:—Twelve ounces of crumbled Savoy cake, a pint of cream, the yolks of six eggs and the whipped whites of two, the rind of a lemon rubbed on sugar, four ounces of pounded sugar, and a little salt. Pour the pint of cream (boiling) on to the crumbled Savoy cake and let it steep for a few minutes; then add the sugar, the eggs, the lemon-sugar and the salt: mix the whole lightly together, pour the preparation into a mould spread with butter, and steam the pudding for about an hour and a quarter. When done, dish it up with a purée of currants and raspberries for the sauce, or else serve a custard sauce over it.
Notes
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