Conservative Pudding

Ingredients

• Four ounces of sponge cake
• half an ounce of ratafias
• one ounce and a half of macaroons
• half a gill of rum
• a gill of cream
• six well-beaten eggs
• Three ounces of loaf sugar
• a laurel leaf
• half a gill of water

Method

1. 1

   Put sponge cake, ratafias, and macaroons in a basin.

2. 2

   Pour over rum and cream, add beaten eggs, and beat for ten minutes.

3. 3

   Butter a pint mould, stick with preserved cherries, pour in pudding, tie with buttered paper, and steam for 1.5 hours.

4. 4

   Serve with clarified sugar sauce made from sugar, laurel leaf, and water boiled for ten minutes.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 139. The excerpt below is the record exactly as published.

Conservative Pudding. — Four ounces of sponge cake, half an ounce of ratafias, one ounce and a half of macaroons : put them into a basin, and pour over half a gill of rum and a gill of cream ; add six well-beaten eggs ; beat for ten minutes. Butter a pint mould, stick it tastefully with pre- served cherries ; put in the pudding, tie it over with writing paper spread with butter, and steam over fast-boiling water for an hour and a half. Turn out carefully, and serve with clarified sugar (flavoured with almond) in the dish, but not poured over the pudding. Three ounces of loaf sugar, a laurel leaf, and half a gill of water

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