Queen of Puddings

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Time: Cook: 30 min Total: 30 min
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (9)

1 pint of sponge cake ↝ Cake, sponge [Cakes and pies]
10 ratafias
2 ozs. sugar ↝ Sugar, NFS [Sugars and honey]
2 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
¹⁄₂ rind of a lemon grated ↝ Lemon, raw [Citrus fruits]
1 pint of milk ↝ Milk, NFS [Milk, reduced fat]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

topping

jam ↝ Jam [Jams, syrups, toppings]
whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (10)

Crumble the sponge cakes and ratafias finely.
Pour the milk over them.
Beat the butter and sugar to a cream.
Add the yolks and beat again.
Mix well with the sponge cake.
Beat the whites till frothy and stir them in.
When thoroughly mixed, turn into a buttered pudding-dish.
Bake half an hour.
When cold turn out.
Spread with a layer of jam and cover with whipped cream.

Original Text

*Queen of Puddings

1 pint of sponge cake 10 ratafias 2 ozs. sugar 2 ozs. butter ¹⁄₂ rind of a lemon grated 1 pint of milk 4 eggs

Crumble the sponge cakes and ratafias finely. Pour the milk over them. Beat the butter and sugar to a cream. Add the yolks and beat again. Mix well with the sponge cake. Beat the whites till frothy and stir them in. When thoroughly mixed, turn into a buttered pudding-dish. Bake half an hour. When cold turn out. Spread with a layer of jam and cover with whipped cream.

[Pg 120]

Notes

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