Cream Pudding with Sultanas, a la Hammond

Ingredients

• one cup sultana raisins
• two tablespoons almond paste
• three tablespoons sugar
• half cup milk
• five tablespoons dissolved Cox’s gelatine
• one and a half cups whipped cream
• one cup cake crumbs
• two tablespoons brandy

Method

1. 1

   Make a cake and scoop out the center.

2. 2

   Fill with a mixture of sultanas, almond paste, sugar, milk, gelatine, cake crumbs, and whipped cream.

3. 3

   Let stand until settled, turn out, and decorate with whipped cream and maraschino cherries.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 542. The excerpt below is the record exactly as published.

Cream Pudding with Sultanas, a la Hammond Pouding a la Creme, aux Raisins de Damas, a la Hammond Make a cake [see recipe: Rich Butter Cake]. When cold, scoop out — leaving the outer crust on; put back in the mould and fill with the cream a la sultana. Wash and clean one cup sultana raisins, chop with two tablespoons almond paste, add three table¬ spoons sugar. Put half cup milk in a saucepan, add the raisins, almond paste, brandy, and sugar then add five tablespoons dis¬ solved Cox’s gelatine; stir until it commences to thicken then add the scooped-out cake that has been finely crumbed and one and a half cups whipped cream. Fill the cake, let stand until settled, turn out; decorate the top with whipped cream and maraschino cherries. Serve with whipped cream all around, as a dessert for luncheon or dinner. Cream Pudding with Sultanas a la Pompadour Pouding a la Creme, aux Raisins de Damas, a la Pompadour Glaze mould with aspic, decorate with strips of cake about half inch in width, fill with chocolate in between, pompadour style, glaze again and fill. Filling. One cup milk, one cup chopped raisins, seven table¬ spoons dissolved Cox’s gelatine, one cup cake crumbs, two table¬ spoons chopped almonds, four tablespoons sugar, two tablespoons brandy, one and a half to two cups whipped cream. Put milk in a saucepan on ice, add chopped raisins, gelatine, sugar, brandy, cake crumbs, and almonds; last add the whipped cream. Fill the mould, leave on ice until ready to serve. Turn out on a paper doily. Serve with whipped cream. How to Make the Chocolate for the Decoration. Put half cup water on the stove with three tablespoons sugar

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