Rusk Pudding. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

custard

1/2 pt. of milk ↝ Milk, NFS [Milk, reduced fat]
3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
3 ozs. of sugar ↝ Sugar, NFS [Sugars and honey]

lining the mould

dried cherries ↝ Cherries, dried [Dried fruits]

layers

the rusks ↝ Crackers, rusk toast [Baked Products]
raspberry jam ↝ Raspberries, raw [Fruits and Fruit Juices]

sauce

wine sauce ↝ Wine, rice [Wine]

Emslie's variation

stoned pudding raisins ↝ Raisins [Dried fruits]
fruit sauce ↝ Kiwi fruit, raw [Other fruits and fruit salads]

Instructions (9)

Make a cold custard of 1/2 pt. of milk, 3 eggs, and 3 ozs. of sugar.
Line a mould completely with dried cherries.
Take the rusks and dip them in the custard and lay in the mould.
Put raspberry jam in between each layer.
Fill the mould with the custard.
Steam for about 1 hour.
Turn out, and serve with a frothed wine sauce.

Emslie's variation

Use stoned pudding raisins instead of cherries, no jam, and serve with fruit sauce round it.
Either steamed or baked.

Original Text

Rusk Pudding. No. 2. (Mrs. Stubbington, 25, Augusta Gardens, Folkestone. 1882.)
Make a cold custard of ½ pt. of milk, 3 eggs, and 3 ozs. of
sugar.
Line a mould completely with dried cherries; take the rusks
and dip them in the custard and lay in the mould; put raspberry
jam in between each layer; fill the mould with the custard, and
steam for about 1 hour; turn out, and serve with a frothed wine
sauce.
This is not so rich as the previous recipe; any broken bits of
rusk answer for it.
Emslie makes a similar good rusk pudding with stoned pudding
raisins instead of cherries, no jam, fruit sauce round it. Either
steamed or baked.

Notes

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