English Pudding

Ingredients

• an ordinary sponge-cake
• six whole eggs
• a quarter of a pound of sugar
• some grated lemon-peel
• a quarter of a pound of ground almonds
• two ounces of potato flour
• three-quarters of a pint of white wine

Method

1. 1

   Cut sponge-cake into slices and lay in a buttered pudding-mould.

2. 2

   Mix eggs, sugar, lemon-peel, almonds, potato flour, and wine; pour over sponge-cake and bake for three-quarters of an hour.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.

English Pudding. Take an ordinary sponge-cake and cut it into slices about two inches wide. Lay them crosswise into a pudding-mould, which is buttered inside. Stir in a basin six whole eggs, a quarter of a pound of sugar, some grated lemon-peel, a quarter of a pound of ground almonds, two ounces of potato flour, and three-quarters of a pint of white wine

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