Diplomatic Pudding

Ingredients

• one ounce of stale sponge cakes
• one ounce of ratafias
• a desert-spoonful of white sugar
• a quarter of an ounce of gelatine
• half a pint of milk
• the yolks of two eggs
• the whole of one previously whisked
• half-a-pint of clear jelly

Method

1. 1

   Soak the gelatine in milk, then melt it in a saucepan.

2. 2

   Boil half a pint of milk and the sugar, pour it over the yolks of two eggs, and add the whisked egg.

3. 3

   Stir the custard over the fire till it thickens, add the melted gelatine, and pour over the biscuits.

4. 4

   Stir briskly.

5. 5

   Prepare a small mould, scald it with boiling water, rinse with cold water, and ornament with angelica or pistachio nuts.

6. 6

   Pour jelly to cover the bottom, let it stiffen, then fill the mould with the mixture.

7. 7

   Let it stand till firm, then turn out carefully onto a glass dish and serve.

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 25. The excerpt below is the record exactly as published.

diplomatic pudding, is a superior dish for high days and festive occasions ; the second, red rice, is moderately economical, and is very delicious. Diplomatic Pudding. — Take one ounce of stale sponge cakes, one ounce of ratafias, both crushed small, a desert- spoonful of white sugar, and a quarter of an ounce of gelatine. Soak the gelatine in milk, then melt it in a saucepan. Boil half a pint of milk and the sugar in a stew-pan, then pour it over the yolks of two eggs, and add the whole of one previously whisked. Stir the custard over the fire till it thickens, put with it the melted gela- tine, and pour it over the biscuits, and stir the mixture briskly. Take half-a-pint of clear jelly

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