Almond Sponge Cake Pudding

Ingredients

• three or four stale sponge biscuits
• a pint and a half of boiling milk
• a table-spoonful of brandy
• three or four well-beaten eggs
• sift powdered sugar on the surface
• pom some clarified fresh butter upon the top

Method

1. 1

   Cut stale sponge biscuits into slices and place in a buttered dish.

2. 2

   Pour boiling milk sweetened and flavored with brandy and lemon or almond flavoring over the biscuits.

3. 3

   Cover and let soak for an hour.

4. 4

   Beat with a fork, stir in beaten eggs, add clarified butter on top, sift powdered sugar, and bake in a moderate oven for about 45 minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1888. The excerpt below is the record exactly as published.

three or fom- stale sponge biscuits, or an equal quantity of stale sponge cake, cut it into slices, put these into a thickly-buttered dish, and pour upon them a pint and a half of boiling milk which has been sweetened and flavoured with a table-spoonful of brandy and with lemon or almond flavouring. Cover the dish with a plate, and let the pudding soak for an honr. Beat it up with a fork, stir into it three or four well-beaten eggs, pom- some clarified fresh butter upon the top, sift powdered sugar on the surface

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