Her Majesty's 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 (8)

The yolks of 8 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/2 pt. of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1/2 pt. of milk ↝ Milk, NFS [Milk, reduced fat]
essence of vanilla
pounded vanilla ↝ Vanilla extract [Spices and Herbs]
apricot or orange marmalade ↝ Apricots, raw [Fruits and Fruit Juices]
vanilla custard (see Custard Sauce, No. 1, under Sweet Sauces)
plain cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (3)

Sweeten it to taste, flavour with a little essence of vanilla or with pounded vanilla; mix all together; steam in a mould for 20 minutes or 1/2 hour.
Turn it out and ornament it with apricot or orange marmalade.
Serve cold or hot with a vanilla custard (see Custard Sauce, No. 1, under Sweet Sauces) or plain cream in a boat.

Original Text

Her Majesty's Pudding.
The yolks of 8 eggs with ½ pt. of cream and ½ pt. of milk. Sweeten it to taste, flavour with a little essence of vanilla or with pounded vanilla; mix all together; steam in a mould for 20 minutes or ½ hour. Turn it out and ornament it with apricot or orange marmalade. Serve cold or hot with a vanilla custard (see Custard Sauce, No. 1, under Sweet Sauces) or plain cream in a boat.

Notes

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