Skye Pudding. Cold.

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)
Instructions (6)
  1. Turn out a stiff but thoroughly cooked rice pudding from a mould.
  2. Stud the pudding over with bits of jam of many sorts.
  3. Fill the dish on which it is served to the brim with plain cream.
  4. Put Devonshire clotted cream over the pudding.
  5. To be eaten cold.
  6. As a variety, fill the hollow centre of the mould with plain cream, and then cover the pudding with Devonshire cream.
Original Text
Skye Pudding. Cold. (Rev. E. Coleridge.) This is very simple, if you can get Devonshire cream. A stiff but thoroughly cooked rice pudding is turned out of a mould and studded over with bits of jam of many sorts; fill the dish on which it is served to the brim with plain cream, and put Devonshire clotted cream over the pudding. To be eaten cold. As a variety the hollow centre of mould is filled with plain cream, and the pudding then covered with Devonshire cream.
Notes
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