Plum Pudding Glacé

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (12)
For the pudding
For the sauce
Instructions (7)
  1. Have ready about a quart of chocolate cream ice (made with very rich custard), also three-quarters of a pound of mixed fruit, such as seeded raisins and currants (previously stewed in a little sherry and water till plump), very thinly shred citron peel, a few dried cherries halved, and some blanched and shred almonds.
  2. All these should have been previously marinaded for a hour or two in a little brandy and lemon juice.
  3. When the chocolate cream is frozen to a batter, mix in the fruit lightly drained, and mix it all for a minute or so in the freezer, till thoroughly blended, when you mould and finish off in the ice cave.
  4. Choose a basin or plum pudding mould for this.
  5. Serve plain, with a sprig of holly (this is a capital pudding for an Australian or an Indian Christmas), or with the following sauce:
  6. Flavour half a pint of sweetened cream with a good liqueur-glassful of brandy and half a teaspoonful of vanilla, and freeze to a stiff batter, mix in rather more than a gill of stiffly whipped cream and a little more brandy, if necessary, and finish freezing.
  7. Serve in a rough pile.
Original Text · last edited 4 days ago
Plum Pudding Glacé.— Have ready about a quart of chocolate cream ice (made with very rich custard), also three-quarters of a pound of mixed fruit, such as seeded raisins and currants (previously stewed in a little sherry and water till plump), very thinly shred citron peel, a few dried cherries halved, and some blanched and shred almonds. All these should have been previously marinaded for a hour or two in a little brandy and lemon juice. When the chocolate cream is frozen to a batter, mix in the fruit lightly drained, and mix it all for a minute or so in the freezer, till thoroughly blended, when you mould and finish off in the ice cave. Choose a basin or plum pudding mould for this. Serve plain, with a sprig of holly (this is a capital pudding for an Australian or an Indian Christmas), or with the following sauce: Flavour half a pint of sweetened cream with a good liqueur-glassful of brandy and half a teaspoonful of vanilla, and freeze to a stiff batter, mix in rather more than a gill of stiffly whipped cream and a little more brandy, if necessary, and finish freezing. Serve in a rough pile.
Notes
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