Sweet Puddings

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 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (12)
  1. Break sugar in 3 yolks of egg and beat some time.
  2. Flavour with a teaspoonful of orange flower water, or, if you prefer, with vanilla or lemon peel.
  3. Beat up the 6 whites in another basin to a stiff froth.
  4. Mix in the flour to the other things.
  5. Add the beaten whites at the last.
  6. Place on a baking sheet lined with greased paper.
  7. Bake in a quick oven.
  8. When baked, take out and spread rapidly with heated apricot jam or green gooseberry jam.
  9. Roll it up before it stiffens.
  10. Ice the top with coffee, lemon, or vanilla-flavoured sugar.
  11. When sliced you should see three layers of jam.
  12. It is cut like a common baked roll pudding.
Original Text
SWEET PUDDINGS sugar; break in 3 yolks of egg and beat some time; flavour with a teaspoonful of orange flower water, or, if you prefer, with vanilla or lemon peel. Beat up the 6 whites in another basin to a stiff froth; leave them whilst you mix in the flour to the other things, and add the beathed whites at the last. Place on a baking sheet lined with greased paper, and bake in a quick oven; when baked, take out and spread rapidly with heated apricot jam or green gooseberry jam (see Jams, &c.), and roll it up before it stiffens; ice the top with coffee, lemon, or vanilla-flavoured sugar; when sliced you should see three layers of jam. It is cut like a common baked roll pudding.* (See also Genoa Pastry, under Sweet Dishes.)
Notes
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