Cherry Pudding

Ingredients

• 1 lb. of butter
• the yolks of twelve eggs
• 1 lb. of caster sugar
• 1 lb. of brown breadcrumbs
• a little cinnamon
• the whites of seven eggs
• a large and rather thick timbale-mould
• a layer of preserved and well-drained Cherries

Method

1. 1

   Work the butter in a warm basin, adding yolks one at a time, then sugar.

2. 2

   When frothy, mix in breadcrumbs and cinnamon, followed by whisked egg whites.

3. 3

   Layer the mixture and cherries in a buttered mould, cover with a baking-sheet, and bake for 25 minutes.

4. 4

   Turn out onto a dish, cover with Cherry sauce, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 289. The excerpt below is the record exactly as published.

Cherry Pudding1. — (1) Put Jib. of butter into a warm basin and work it well with a spoon, adding, one at a time, the yolks of twelve eggs, and lastly Jib. of caster sugar. When it begins to froth, put in Jib. of brown breadcrumbs, a little cinnamon, and lastly the whites of seven or eight eggs well whisked. Then take a large and rather thick timbale-mould, butter it well, and on the bottom pour a layer of the mixture ; then put in a layer of preserved and well-drained Cherries, keeping them from the sides of the mould, and continue in this way until full. Cover the mould with a baking-sheet upon which are live embers, put it in the oven, and bake for twenty-five minutes. Then turn out on to a dish, cover the bottom with Cherry sauce, and serve. (2) Take the stalks off some ripe Cherries, and remove the stones without breaking the fruit more than necessary ; as they are picked and stoned, put them into a breakfast-cup. When the cup is full of the Cherries, take lib. of flour, mix into it very thoroughly 1 dessert-spoonful of cream of tartar, and roll the Cherries in it. Then add and mix in two eggs, Jib. of sugar, and 2 table-spoonfuls of butter warmed till melted. Put the pudding into a pudding-mould and let it boil for three hours. Serve cream and sugar with it. Cherry Pulp for Ices. — For this half Morello and half Kentish Cherries should be used. Put them into a copper saucepan with a small quantity of water, and boil quite soft. Rub the pulp through a fine sieve into a basin, add .Jib. of sifted loaf sugar to each pound of pulp, and stir well. Put into wide-mouthed bottles, cork and tie down, set the bottles in a deep saucepan with hay packed between them to prevent them from jarring or cracking, pour in water to half the height of the bottles, place the saucepan on the fire, and let them steam gently for fully fifteen minutes. Remove the pan from the fire, let the bottles cool, take them out, seal the corks, and set in a cool place until wanted. Cherry-and-Raspberry Jam. — To lib. of raspberries add Jib. of stoned Cherries, put them into a preserving-pan, and boil for fifteen minutes. Skim and weigh, and to every pound add Jib. of preserving sugar. Put it on again to boil for an hour, stirring well, when it should hang or drape on the spoon. Then put the jam into pots, wipe some white paper over with the white of egg beaten to a froth, cover over the jars with the egged side next it, and when the paper is dry it will be quite air-tight. See Jams. Cherry Ratafia. — (1) Take 41b. of Morello Cherries and stone them ; pound the kernels in a mortar, and add them with the Cherries to Jgall. of brandy or proof spirit, putting in lastly 21b. of caster sugar.

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