German Pudding. (Bate's.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

6 ozs. of Genoa Cake (see under Cakes) cut up in small bits
the grated rind of a lemon ↝ Lemon, raw [Citrus fruits]
2 ozs sweet almonds and 4 bitter ones, pounded ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
2 ozs sweet almonds and 4 bitter ones, pounded ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
3 ozs sultana raisins ↝ Raisins [Dried fruits]
Caramel custard ↝ Flan, caramel custard, dry mix [Sweets]
a glass of Madeira
Almond Sauce, a rather substantial smoothed sauce, see Sweet Sauces. ↝ Nuts, almonds, whole, raw [Nut and Seed Products]

For Caramel custard

4 ozs. of sugar ↝ Sugar, NFS [Sugars and honey]
4 yolks of egg whipped ↝ Egg, yolk only, raw [Eggs and omelets]
4 pt. of cream or milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (2)

First add the lemon rind to Genoa cake, then all the pounded almonds, next the raisins and the Caramel custard, and lastly the wine.
Mix all together, and fill a buttered mould, steam 2 hours, turn out and serve in Almond Sauce.

Original Text

German Pudding. (Bate's.)
6 ozs. of Genoa Cake (see under Cakes) cut up in small bits, the grated rind of a lemon, 2 ozs. sweet almonds and 4 bitter ones, pounded, 3 ozs. sultana raisins, Caramel custard, and a glass of Madeira.
First add the lemon rind to Genoa cake, then all the pounded almonds, next the raisins and the Caramel custard, and lastly the wine. Mix all together, and fill a buttered mould, steam 2 hours, turn out and serve in Almond Sauce, a rather substantial smoothed sauce, see Sweet Sauces.
For Caramel custard: 4 ozs. of sugar, 4 yolks of egg whipped, and 4 pt. of cream or milk.

Notes

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