Little Puddings à la Grande Belle

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Yield
8.0 medium sized moulds
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for the moulds
for the custard
for serving
Instructions (11)
  1. Butter small dariol moulds well with cold butter.
  2. Sprinkle the bottoms of the moulds with shredded pistachio nuts.
  3. Sprinkle the sides of the moulds with little shreds of mixed peel cut up in the same way.
  4. Partly fill up the moulds with freshly made brown breadcrumbs.
  5. Prepare a custard with three whole eggs mixed with half a pint of single cream, one tablespoonful of maraschino syrup, one and a half ounces of castor sugar, and a pinch of ground cinnamon.
  6. Mix the custard ingredients up well together and strain into the prepared moulds.
  7. Place the moulds in a stewpan with a piece of paper underneath them.
  8. Add boiling water to about three parts the height of the moulds.
  9. Watch the water re-boil, then draw the pan to the side of the stove.
  10. Steam for three quarters of an hour.
  11. Turn out and serve hot or cold with an apple purée round the base.
Original Text
Little Puddings à la Grande Belle. (Petits Poudings à la Grande Belle.) Take some small dariol moulds and butter them well with cold butter, then sprinkle the bottoms with shredded pistachio nuts and the sides with little shreds of mixed peel cut up in the same way; partly fill up the moulds with freshly made brown breadcrumbs, then prepare a custard with three whole eggs mixed with half a pint of single cream, one tablespoonful of maraschino syrup, one and a half ounces of castor sugar, and a pinch of ground cinnamon, which will be sufficient for eight medium sized moulds; mix up well together and strain into the moulds, which should stand in a stewpan with a piece of paper underneath them, and add boiling water to about three parts their height; watch the water re-boil, then draw the pan to the side of the stove, and steam for three quarters of an hour; turn out and serve hot or cold with an apple purée round the base.
Notes
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