Diplomatic Pudding. No. 1. Cold.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (20)
custard
ornamenting the mould
pudding filling
substitutions
for icing the pudding (if weather is hot)
Instructions (18)
  1. Make the custard the day before it is wanted.
  2. Melt 1/4 oz. of gelatine in a stewpan in a little cold water.
  3. Put a pint of milk by itself in another stewpan.
  4. Beat up in a basin the white of 1 egg and the yolks of 5.
  5. Sweeten to your taste.
  6. Mix the eggs and milk, then add the gelatine, and strain the custard through a tammy cloth.
  7. Let it get quite cold.
  8. Butter a pudding mould and ornament it with angelica, citron and candied peel.
  9. Have ready besides some chopped peel, sultanas, cherries, a double allowance angelica but no almonds if you have ratafias.
  10. Put sponge biscuits at the bottom of the mould and 4 ratafia drops.
  11. Add a layer of the chopped fruit and peel.
  12. Add another layer of savoy sponge biscuits and 4 more ratafias.
  13. Continue layering to the top.
  14. Pour the cold custard over all, and let it set.
  15. No sauce is required.
  16. If the weather be hot, put the mould into cold water, salt and soda, to ice the pudding.
  17. Take care none of this gets into the mould, the outside of which must be wiped dry before turning out the pudding.
  18. If you cannot get ratafias you must add 4 bruised bitter almonds, and a few sweet almonds all pounded and chopped fine, to the pudding.
Original Text
Diplomatic Pudding. No. 1. Cold. (Cataldi.) A variety of Cabinet Pudding, No. 3. This should be made the day before it is wanted. First make a custard so: Melt ¼ oz. of gelatine in a stewpan in a little cold water. Put a pint of milk by itself in another stew- pan. Beat up in a basin the white of 1 egg and the yolks of 5, sweeten to your taste, mix the eggs and milk, then add the gelatine, and strain the custard through a tammy cloth. Let it get quite cold. Now butter a pudding mould and ornament it with angelica, citron and candied peel. Have ready besides some chopped peel, sultanas, cherries, a double allowance angelica but no almonds if you have ratafias. Put sponge biscuits at the bottom of the mould and 4 ratafia drops, no more, then a layer of the chopped fruit and peel, then another of savoy sponge biscuits and 4 more ratafias, and so on to the top. Pour the cold custard over all, and let it set. No sauce is required. If the weather be hot, put the mould into cold water, salt and soda, to ice the pudding. Take care none of this gets into the mould, the outside of which must be wiped dry before turning out the pudding. If you cannot get ratafias you must add 4 bruised bitter almonds, and a few sweet almonds all pounded and chopped fine, to the pudding.
Notes
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