Chancellor’s Pudding

Ingredients

• 3 oz. dried cherries
• 1 oz. candied peel
• 4 sponge cakes
• 4 ratafias
• 1 oz. castor sugar
• 2 macaroons
• 4 eggs
• 1 pint milk
• vanilla flavouring

Method

1. 1

   Decorate the bottom of a well-buttered mould with some of the cherries and candied peel.

2. 2

   Break up the cakes and biscuits and put them into the mould with the remaining cherries and candied peel.

3. 3

   Beat the yolks and whites of eggs, add sugar, stir in milk and flavouring, and pour over the ingredients.

4. 4

   Cover with buttered paper and steam for an hour and a half.

5. 5

   Turn out and serve hot with wine sauce.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 68. The excerpt below is the record exactly as published.

Chancellor’s Pudding. — 3 oz. dried cherries, I oz. candied peel, 4 sponge cakes, 4 ratafias, 1 oz. castor sugar, 2 macaroons, 4 eggs, 1 pint milk, vanilla flavouring

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