Nesselrode Pudding

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 (4)

3 ozs. of Pound cake mixture
preserve ↝ Jams and preserves [Sweets]
almonds cut and blanched ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a rich custard ↝ Custard [Pudding]

Instructions (6)

Spread 3 ozs. of Pound cake mixture flat on a baking tin.
When half baked take it out of the oven, and spread a layer of preserve over it.
Roll it up, and return it to the oven to finish baking.
A short time will finish it.
When baked, stick it over with almonds cut and blanched.
When ready to dish, pour over it a rich custard.

Original Text

Nesselrode Pudding.
Spread 3 ozs. of Pound cake mixture flat on a baking tin; when half baked take it out of the oven, and spread a layer of preserve over it; roll it up, and return it to the oven to finish baking. A short time will finish it.
When baked, stick it over with almonds cut and blanched, and when ready to dish, pour over it a rich custard.

Notes

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