Austrian Pudding

Ingredients

• one pint of raspberries
• moist sugar
• eight ounces of cakecrumbs
• four ounces of castor sugar
• four ounces of ground almonds
• four ounces of glace cherries
• eight eggs
• two tablespoonfuls of cream
• one ounce butter

Method

1. 1

   Put the raspberries and two tablespoonfuls of moist sugar into a jar placed in a saucepan containing boiling water and half cook them.

2. 2

   Meanwhile work the yolks of the eggs and the castor sugar together in a bowl until thick and creamy, then add the cakecrumbs, ground almonds, cream, oiled butter, and lastly the stiffly-whisked whites of eggs.

3. 3

   When the raspberries are ready, place them with their juice in a buttered fireproof china souffle dish, cover with the preparation, decorate with the halved glace cherries, and bake in a moderate oven for about one-half hour.

4. 4

   Serve hot.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 173. The excerpt below is the record exactly as published.

Austrian Pudding. INGREDIENTS. — One pint of raspberries, moist sugar, eight ounces of cakecrumbs, four ounces of castor sugar, four ounces of ground almonds, four ounces of glace cherries, eight eggs, two tablespoonfuls of cream, one ounce butter

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