A GOOD SPONGE CAKE PUDDING

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Slice three penny sponge biscuits into a well-buttered tart-dish.
  2. Place on the biscuits a couple of ounces of candied orange or lemon rind cut in strips.
  3. Whisk thoroughly six eggs.
  4. Stir into the eggs a pint and a quarter of boiling new milk, in which three ounces of sugar have been dissolved.
  5. Grate in the rind of a small lemon.
  6. When the egg mixture is somewhat cooled, add half a wineglassful of brandy.
  7. While still just warm, pour the mixture over the cakes and rind in the tart-dish and let it remain for an hour.
  8. Strain an ounce and a half of clarified butter over the top, or strew pounded sugar rather thickly on it.
  9. Bake the pudding three quarters of an hour or longer in a gentle oven.
Original Text
A GOOD SPONGE CAKE PUDDING. Slice into a well-buttered tart-dish three penny sponge biscuits, and place on them a couple of ounces of candied orange or lemon rind cut in strips. Whisk thoroughly six eggs, and stir to them 437boiling a pint and a quarter of new milk, in which three ounces of sugar have been dissolved; grate in the rind of a small lemon, and when they are somewhat cooled, add half a wineglassful of brandy, while still just warm, pour the mixture to the cakes, and let it remain an hour; then strain an ounce and a half of clarified butter over the top, or strew pounded sugar rather thickly on it, and bake the pudding three quarters of an hour or longer in a gentle oven. Sponge cakes, 3; candied peel, 2 oz.; eggs, 6; new milk, 1-1/4 pint; sugar, 3 oz.; lemon-rind, 1; brandy, 1/2 glass; butter, 1 oz.; sifted sugar, 1-1/2 oz.: 3/4 hour.
Notes
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