Dolly Varden Pudding

Ingredients

• one pint of milk
• two eggs
• nine sheets of gelatine
• half a gill of water
• five and a half ounces of finger biscuits
• two ounces of ratafias

Method

1. 1

   Cover the mould with different coloured jelly, light jelly on top, set to get cold.

2. 2

   Make custard with milk and eggs; dissolve gelatine in water, cool custard, pour in gelatine.

3. 3

   Strain over biscuits and ratafias in a basin; let soak, place inside mould, stand on ice till wanted.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.

Dolly Varden Pudding. Cover the mould with different coloured jelly, and light jelly on the top, and set it to get cold. A LA MODE 25 Then take one pint of milk and two eggs, and make a custard ; dissolve nine sheets of gelatine in half a gill of water ; put the custard to get cool, and pour in the gelatine. Strain this mixture over five and a half ounces of finger biscuits, and two ounces of ratafias

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