Bordeaux Pudding

Ingredients

• J lb. prunes
• 1 gill claret
• 1 gill water
• 2 ozs. sweet almonds
• 3 or 4 bitter almonds
• 3 eggs
• Custard.

Method

1. 1

   Soak the prunes, then boil them in the claret diluted with the water; when they are quite tender stone them; blanch the almonds and chop finely; put a layer of prunes in a cake mould about five inches in diameter and three inches high; on top of the prunes sprinkle half of the chopped almonds, and over them put a layer of ratafias; then repeat adding the rest of the prunes, more almonds and the rest of the ratafias; press them well down, and then the mould being about three parts full pour on the top the eggs beaten thoroughly, with a little sugar; cover the mould with buttered paper and steam it in boiling water for about three-quarters of an hour; turn it out carefully; serve hot with custard.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 101. The excerpt below is the record exactly as published.

BOEDEAUX PUDDING. J lb. prunes 1 gill claret 1 gill water 2 ozs. sweet almonds 3 or 4 bitter almonds 6 ozs. ratafias 3 eggs Custard.

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