Caramel Pudding

Ingredients

• 1 breakfast-cupful of warmed butter
• 1 breakfast-cupful of caster sugar
• five eggs
• 1 breakfast-cupful of preserved damsons
• 1 teaspoonful of vanilla flavouring
• a handful of loaf sugar
• | pint of water
• the yolks of eight eggs
• 1 pint of milk
• 2 table-spoonfuls of sugar
• wineglassful of cold water
• four eggs
• 1 table-spoonful of caster sugar
• | pint of milk
• 3oz. of powdered sugar
• 1 teaspoonful of lemon-essence

Method

1. 1

   Cream butter and sugar, add beaten eggs and damsons, season with vanilla.

2. 2

   Prepare tart case, fill with mixture, and bake.

3. 3

   For syrup, boil sugar and water until dark brown, line mould, beat eggs with milk and sugar, pour into mould, and boil in a bain-marie for one hour.

4. 4

   Cool and turn out.

5. 5

   For another method, mix eggs, sugar, milk, and steam in moulds for forty minutes.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 128. The excerpt below is the record exactly as published.

1 breakfast-cupful of brown sugar and one square of chocolate. Place it on a hot stove and simmer gently for twenty minutes, being careful not to let it burn. Spread it on the cake while hot. Caramel Mousse. — Beat the yolks of six eggs in a stewpan with 9 table-spoonfuls of caster sugar, then pour in 1 pint of milk and stir the mixture over a slow fire till it thickens and is on the point of boiling, when remove it at once, for if it quite boils the eggs will curdle. Pass the cream through a fine hair sieve into a basin, and stir until it has cooled. Put ilb. of caster sugar into a small pan, and stir it over the fire until it has boiled to a dark brown. Stir in 1 teacupful of water with the Caramel, and boil it a few minutes longer. Whip the cooled mixture over ice for ten minutes ; then gradually mix in the Caramel and 3 teacupfuls of whipped cream. Pour the mixture Caramel — continued. into a dome-shaped mould, put a sheet of paper on the top, and close the lid ; then pack it in pounded ice and salt. The mousse should be kept at least one hour in the ice. Dip the mould in milk-warm water, wipe it, and turn the mousse out on to a folded napkin or an ornamental dish-paper that has Fig. 329. Caramel Mousse. been placed on a dish, garnish with small sponge cakes, decorated with dried cherries (see Pig. 329), and serve. Caramel Pudding. — (1) Cream together 1 breakfast-cupful each of warmed butter and caster sugar. Add five eggs (yolks and whites beaten separately), and 1 breakfast-cupful of preserved damsons, removing the stones. Beat all together very lightly, and season with 1 teaspoonful of vanilla flavouring. Prepare an open tart case of patten paste, fill with the Caramel preparation, and bake in a quick oven. (2) Boil a handful of loaf sugar with | pint of water until it is dark brown. Warm a custard-mould, pour the syrup into it, and turn the mould about until it is well lined. Beat the yolks of eight eggs with 1 pint of milk, and pour this into the mould ; cover the top with a piece of paper, and put it in a saucepan containing sufficient cold water to nearly reach the top of the mould, but take care not to let it come over the top (a bain-marie will do better). Boil gently for one hour. When done, take the mould out and set it in a basin of cold or iced water ; when cold turn the pudding out on to a glass dish, and garnish with fruits, biscuits, &c. (3) Boil 2 table-spoonfuls of sugar with wineglassful of cold water in a saucepan until of a dark brown colour ; pour it, while hot, into a plain and quite dry mould, and turn it about until the mould is well lined with the Caramel. Beat the yolks of four eggs and the white of one in a basin, and add 1 table- spoonful of caster sugar. Boil | pint of milk ; when cool, mix it with the eggs and sugar, and turn the custard into the mould lined with Caramel. Put the mould in a saucepan half-filled with water, taking care not to let the water come over the top, simmer it gently for half-an-hour, and then turn it out on a dish. Some of the hot Caramel will run off and form a sauce round the pudding. If the Caramel is flavoured with a little liqueur, such as maraschino or curagoa, the pudding is greatly improved, or the custard may be flavoured according to taste. (4) Put in a basin four eggs with 3oz. of powdered sugar ; mix briskly with a whisk for two minutes, add 1| pints of cold milk and 1 teaspoonful of lemon-essence

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