Coburg Pudding

Ingredients

• plain round Savoy cake
• some apricots
• three or four pieces of pineapple
• a dozen and a half crystallised or glace cherries
• about a dozen ratafias
• about one quart of boiling water
• a good tablespoonful of powdered sugar
• one gill of sherry
• one tablespoonful of corn flour
• half a gill of cold water
• a few drops of cochineal

Method

1. 1

   Scoop out Savoy cake, fill with apricots, pineapple, cherries, and ratafias.

2. 2

   Pour in custard, cover, and boil in water for three-quarters of an hour.

3. 3

   Serve with sauce made from boiling water, sugar, sherry, and corn flour.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.

Coburg Pudding. Take plain round Savoy cake and scoop out neatly all the inside, leaving an inch all round, and at the bottom. Cut some apricots into small pieces, likewise three or four pieces of pineapple and a dozen and a half crystallised or glace cherries. Crumble over these about a dozen ratafias and the inside of the cake broken up small, and fill the hole in the Savoy with it all ; having well mixed all together, first make a rich custard and pour into the cake. Put the cake in a round mould, and cover it with a piece of paper ; then place the mould in a stew-pan containing about one quart of boiling water, and let the pudding gently boil for three quarters of an hour. When ready turn out and serve the following sauce over and round it : one gill of boiling water, a good tablespoonful of powdered sugar and one gill of sherry ; when these boil, stir in one tablespoonful of corn flour mixed with half a gill of cold water, stirring till it boils. Add a few drops of cochineal

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