Frozen Pudding

Ingredients

• A stale sponge-cake
• two wineglassfuls of sherry or marsala
• two teaspoonfuls of noyeau
• one ounce each of candied cherries
• one ounce of angelica
• one ounce of ratafias crushed small
• a quarter of an ounce of gelatine soaked in cold milk
• one pint of ordinary rich custard

Method

1. 1

   Cut the cake in half-inch thick slices, the size of the mould in which the pudding is to be frozen; lay these slices in a dish, and soak them with the wine.

2. 2

   When softened, and the wine all absorbed, fill the mould with layers of cake, scattering between each ratafias and the cherries and angelica cut small.

3. 3

   When the mould is full to within an inch of the top, pour the custard lukewarm into it.

4. 4

   If after allowing it to stand an hour the cake has not swelled, add another layer of cake; then close the mould tightly with its lid, and bury it in crushed ice mixed with one quarter its bulk in coarse salt.

5. 5

   In four hours the pudding should be firmly frozen.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 36. The excerpt below is the record exactly as published.

A stale sponge-cake, a little smaller than the pudding to be made ; two wineglassfuls of sherry or marsala ; two teaspoonfuls of noyeau, mixed with the wine ; one ounce each of candied cherries and angelica ; one ounce of ratafias crushed small ; a quarter of an ounce of gelatine soaked in cold milk for about fifteen minutes ; one pint of ordinary rich custard

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