Citron Pudding

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

6 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
3 whites ↝ Egg, white only, raw [Eggs and omelets]
as much good milk as will fill the mould ↝ Milk, NFS [Milk, reduced fat]
4 or 5 sponge cakes, dipped in white wine ↝ Cake, sponge [Cakes and pies]
citron
stoned raisins ↝ Raisins [Dried fruits]

Instructions (7)

Beat the egg yolks and whites with a fork to a froth.
Add milk as needed to fill the mould.
Add sponge cakes dipped in white wine.
Butter the mould well.
Line the mould with citron and stoned raisins.
Do not put the mixture into the mould until just before you put the mould itself into the pan to steam.
Steam for about 1 hour before turning out.

Original Text

Citron Pudding.
Take 6 yolks of egg and 3 whites, beat them with a fork to a
froth ; add as much good milk as will fill the mould and 4 or
5 sponge cakes, dipped in white wine ; butter the mould well,
and line it with citron and stoned raisins.
You must not put the mixture into the mould until just
before you put the mould itself into the pan to steam about
1 hour before turning out.

Notes

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