Douro Pudding. for Luncheon. (Birk Hall.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 90 min Total: 90 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
base
custard
Instructions (4)
  1. Cover the bottom of a pie-dish with strawberry or apricot jam and rim the well-buttered top edge with sugar paste.
  2. Cover the jam also with the thinnest possible sheet of paste, rolled as thin as a sheet of letter paper, to prevent the custard and jam mixing.
  3. Make a custard with 1/2 pt. milk, and flavour it with 1 teaspoonful of noyou or 5 or 6 drops of essence of kernels, and pour it hot into the dish.
  4. Bake in a very slow oven at least 11/2 hours.
Original Text
Douro Pudding. for Luncheon. (Birk Hall.) Cover the bottom of a pie-dish with strawberry or apricot jam and rim the well-buttered top edge with sugar paste (see Paste and Pastry). Cover the jam also with the thinnest possible sheet of paste, rolled as thin as a sheet of letter paper, to prevent the custard and jam mixing. Make a custard with ½ pt. milk, and flavour it with 1 teaspoonful of noyou or 5 or 6 drops of essence of kernels, and pour it hot into the dish. Bake in a very slow oven at least 1½ hours.
Notes
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