Turkish Pudding (Beechwood)

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 (15)

a piece of sponge cake ↝ Cake, sponge [Cakes and pies]
2 glasses of white wine ↝ Wine, white [Wine]
some apples, cored, quartered, and baked ↝ Apple, raw [Apples]
nutmeg and sugar ↝ Oil, nutmeg butter [Fats and Oils]
nutmeg and sugar ↝ Sugar, NFS [Sugars and honey]
quince ↝ Quinces, raw [Fruits and Fruit Juices]
1/2 pt. of milk ↝ Milk, NFS [Milk, reduced fat]
essence of kernels ↝ Seeds, sunflower seed, kernel, raw [Nut and Seed Products]
1/4 pt. of good thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
8 well-whipped yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
8 whites of eggs ↝ Egg, white only, raw [Eggs and omelets]
double-refined sifted sugar ↝ Sugar, NFS [Sugars and honey]
dried cherries ↝ Cherries, dried [Dried fruits]
pieces of damson cheese
black currant cheese ↝ Currants, dried [Dried fruits]

Instructions (12)

Scoop out the middle of the sponge cake.
Soak the sponge cake in 2 glasses of white wine.
Prepare the apples: core, quarter, and bake them.
Sift nutmeg and sugar over the baked apples, or flavour them with quince.
Make a custard: heat 1/2 pint of milk flavoured with essence of kernels and 1/4 pint of cream.
Pour the hot custard slowly onto 8 well-whipped egg yolks, stirring until thickened.
Fill the soaked sponge cake with the prepared apples and custard.
Keep the filled cake hot in the screen.
Whisk the 8 egg whites to a stiff froth.
Whisk in double-refined sifted sugar at the last moment.
Cover the pudding with the egg white froth.
If serving for a party, ornament the pudding with dried cherries, damson cheese pieces, or black currant cheese.

Original Text

Turkish Pudding. (Beechwood.)
Take a piece of sponge cake, scoop out the middle and soak
the cake in 2 glasses of white wine. Have ready some apples,
cored, quartered, and baked over which must be sifted nutmeg
and sugar, or flavour the apples with quince. Make a custard of
½ pt. of milk flavoured with essence of kernels and ¼ pt. of good
thick cream, and pour this boiling hot on 8 well-whipped yolks of
eggs, stir slowly till thickened. Fill up the hole in the soaked sponge
cake with the apples and custard, and keep it hot in the screen.
Take the 8 whites of eggs and whisk them well to a good stiff
froth, and have ready some double-refined sifted sugar to whisk
at last with it.
With this froth cover the pudding. If for a party, ornament
it with dried cherries, or pieces of damson cheese, or black currant
cheese.
This pudding is also excellent when frozen.

Notes

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