Develle Pudding
Pouding à la Develle
Put into a saucepan one and a half pounds of peeled
cooking apples, three tablespoonfuls of raspberry or straw-
berry pulp, two bayleaves, the peel of one lemon, one and
a half pints of water, four ounces of loaf or castor sugar,
and as much ground cinnamon as will cover a threepenny
piece; let the fruit cook together till into a pulp, colour
it with Marshall's Sap Green or Apple Green, rub it
through a tammy cloth, and when cool put it into the
charged freezer and freeze it to the
consistency of a batter. Flavour it with a wineglassful of Silver Rays rum and same
of Maraschino, a teaspoonful of vanilla essence, a quarter
of a pound of cut mixed fruits, half an ounce of preserved
ginger, two ounces of dried cherries, and half a pint of
stiffly-whipped cream; refreeze it and put it into a fancy
pudding mould; place this in the charged ice cave for
three and a half to four hours, during which time turn the
mould from side to side, so that the ice gets evenly frozen.
When ready to serve dip the mould into cold water and
turn out the pudding in the usual way on a dish paper on
to a dish. Serve for a sweet for dinner, dessert, &c.