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 12 days ago
Not a recipe
No
Ingredients (5)
for custard
for lining the mould
Instructions (7)
  1. Stiffen the cream with gelatine.
  2. Ice it instead of putting more gelatine.
  3. Rinse a mould in cold water, put it on plate of crushed ice.
  4. Line mould 1/2 inch thick with “tutti frutti” (preserved cherries, whole pistachios, chopped angelica, moist ginger, candied peel).
  5. For this dip each bit of fruit in jelly rather highly flavoured and sweetened, and make a mosaic of it, putting it into the mould with a binding medium.
  6. Bury the mould in ice and pour in the custard cool, but not cold, to fill up.
  7. Ice the pudding at once.
Original Text
Sweet Puddings. of cream sweetened with ¼ lb. of sugar and flavoured with 2 tablespoonfuls of noyau. Stiffen it with as little gelatine as is possible to make it stand, rather under ½ oz. cooked in the custard. Ice it instead of putting more gelatine. Rinse a mould in cold water, put it on plate of crushed ice. Line mould ½ inch thick with “tutti frutti” (preserved cherries, whole pistachios, chopped angelica, moist ginger, candied peel). For this dip each bit of fruit in jelly rather highly flavoured and sweetened, and make a mosaic of it, putting it into the mould with a binding medium. Bury the mould in ice and pour in the custard cool, but not cold, to fill up; ice the pudding at once.
Notes
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