Plum Pudding. No. 4. And Custard. (St. Julian’s.)

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 (5)
Plum Pudding
Custard
Sauce
Instructions (4)
  1. Cut some cold plum pudding in slices about an inch wide, and lay the slices round a plain oval mould, the same way as bread is laid for an Apple Charlotte.
  2. Have some more of the cold pudding cut in small pieces and laid in the centre of the mould.
  3. Then fill up with a custard of 4 eggs beaten up in sufficient milk to fill the mould, and sweetened and flavoured to taste.
  4. To be steamed.
Original Text
Plum Pudding. No. 4. And Custard. (St. Julian’s.) Cut some cold plum pudding in slices about an inch wide, and lay the slices round a plain oval mould, the same way as bread is laid for an Apple Charlotte. Have some more of the cold pudding cut in small pieces and laid in the centre of the mould. Then fill up with a custard of 4 eggs beaten up in sufficient milk to fill the mould, and sweetened and flavoured to taste. To be steamed; and when the pudding is served give a good Wine Sauce with it, or German Sauce, No. 1, in boat (see Sweet Sauces).
Notes
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