A Good Sponge Cake Pudding

Ingredients

• three penny sponge biscuits
• a couple of ounces of candied orange or lemon rind
• six eggs
• a pint and a quarter of new milk
• three ounces of sugar
• the rind of a small lemon
• half a wineglassful of brandy
• an ounce and a half of clarified butter
• sifted sugar, 1| oz.

Method

1. 1

   Slice the sponge cakes into a well-buttered tart-dish and place candied rind on them.

2. 2

   Whisk the eggs and stir in boiling milk with dissolved sugar and grated lemon rind.

3. 3

   Add brandy while still warm, pour over the cakes, and let it sit for an hour.

4. 4

   Strain clarified butter over the top and bake for 45 minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 386. The excerpt below is the record exactly as published.

A GOOD SPONGE CAKE PUDDING. Slice into a well-buttered tart-dish three penny sponge biscuit3, and place on them a couple of ounces of candied orange or lemon rind cut in strips. Whisk thoroughly six eggs, and stir to them CHAP. XXI.] BAKED PUDDINGS. 437 boiling a pint and a quarter of new milk, in which three ounces of sugar have been dissolved ; grate in the rind of a small lemon, and when they are somewhat cooled, add half a wineglassful of brandy , while still just warm, pour the mixture to the cakes, and let it remain an hour ; then strain an ounce and a half of clarified butter over the top, or strew pounded sugar rather thickly on it, and bako the pudding three quarters of an hour or longer in a gentle oven. Sponge cakes, 3 ; candied peel, 2 oz. ; eggs, 6 ; new milk, 1 4 pint ; sugar, 3 oz ; lemon-rind, 1 ; brandy, \ glass ; butter, 1 oz. ; sifted sugar, 1| oz.

Cook this with the app: pantry check, scaling, and the assistant.