Sultan Pudding
Pouding à la Sultan
Prepare the custard as below, and when it is cold, and beginning to set, pour it into a clean cold Kosiki ice-mould and put it into the charged ice cave for about two hours; then take it up, dip it into tepid water, pass a clean cloth over the bottom to absorb any moisture, and turn out on to a cold dish; garnish round the mould as in engraving with an iced compote of sultanas and little bunches of Rahat Lakoum that has been cut up into small square pieces and sprinkled with half a wineglassful of Marshall's Maraschino Syrup. Both these garnishes should be kept on ice till wanted. Serve for a sweet for dinner or ball supper.
CUSTARD FOR SULTAN PUDDING.—Put into a stewpan one and a quarter pints of new milk, one split pod of vanilla, and four ounces of castor sugar; bring this to the boil, dissolve in it half an ounce of Marshall's Finest Leaf Gelatine, then pour the whole on to six raw yolks of eggs that have been mixed till smooth with a wooden spoon; return the mixture to the stewpan, and stir it over the fire until the custard thickens, then pour it into a tammy-cloth and rub it through with two wooden spoons, set it aside till cool, mix with it a wineglass of brandy, a wine-glass of Marshall's Maraschino Syrup, a large wineglassful of Silver Rays rum, two ounces of Rahat Lakoum cut up into small square pieces, and two tablespoonfuls of compote of sultanas prepared as below; mix on ice till it begins to thicken, when the fruit should be well mixed in, then use as described above.
COMPOTE OF SULTANAS FOR SULTAN PUDDING.—Pick and well wash half a pound of good sultanas, put them into