Claret Pudding

Ingredients

• 1 pt. claret
• | pt. strawberry or raspberry puree
• £ lb. sugar
• £ oz. gelatine
• A few drops carmine
• 1 lemon
• 1 gill double cream
• Sugar
• Pistachio nuts

Method

1. 1

   Make the puree by rubbing some fresh fruit through a hair sieve along with the sugar.

2. 2

   Put the claret into a saucepan with the gelatine and lemon rind and juice.

3. 3

   Heat slowly until the gelatine is dissolved, then add the fruit puree and simmer slowly for 10 minutes.

4. 4

   Strain into a basin, add carmine to make the mixture a good colour, and when cool pour it into a wet border mould.

5. 5

   Allow this to set, then turn out, fill the centre with whipped and sweetened cream, and decorate with chopped pistachio nuts.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 730. The excerpt below is the record exactly as published.

Claret Pudding 1 pt. claret. | pt. strawberry or raspberry puree. £ lb. sugar, f oz. gelatine. A few drops carmine. 1 lemon. 1 gill double cream. Sugar. Pistachio nuts. Make the puree by rubbing some fresh fruit through a hair sieve along with the sugar. Put the claret into a saucepan with the gelatine and lemon rind and juice. Heat slowly until the gela- tine is dissolved, then add the fruit puree and simmer slowly for 10 minutes. Strain into a basin, add carmine to make the mixture a good colour, and when cool pour it into a wet border mould. Allow this to set, then turn out, fill the centre with whipped and sweetened cream, and decorate ■with chopped pistachio nuts. Note. — The claret may be diluted with half water if wished. Sufficient for 4 or 5 persons. Probable cost. Is. 6 d. 2055. Diplomatic Pudding (Pouding Dlplomate) To Garnish the Mould. Lemon jelly. Angelica. Pistachio nuts. Mixture. | pt. milk. 3 yolks of eggs. 3 oz. castor sugar. \ oz. gelatine.

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