Coronation Pudding

Ingredients

• \ lb. sponge cake
• 2\ tablespoonfuls sugar
• grated rind of half a lemon
• i pint milk
• 2 eggs
• and 2 yolks of eggs
• 1 oz. almonds
• 1 oz. crystallised cherries
• a little angelica

Method

1. 1

   Butter a pudding mould thickly.

2. 2

   Blanch the almonds, cut the cherries in halves and the angelica in small strips.

3. 3

   Place tastefully in the buttered mould.

4. 4

   Crumble the sponge cake and put it into a basin.

5. 5

   Boil together the milk and sugar, pour the boiling milk on the sponge cake and allow to soak until cold, add the lemon rind.

6. 6

   Whisk the eggs and yolks until light and frothy, beat them into the soaked sponge cake, pour the mixture carefully into the decorated mould, cover and steam for one-and-a-half hours.

7. 7

   Serve with sherry sauce.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 68. The excerpt below is the record exactly as published.

CORONATION PUDDING. \ lb. sponge cake 2\ tablespoonfuls sugar grated rind of half a lemon i pint milk 2 eggs and 2 yolks of eggs 1 oz. almonds 1 oz. crystallised cherries a little angelica

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