Golden Pudding

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 4 pint water
• 4 to 6 ozs. sugar
• 2 OF 3 eggs
• Rind and juice of 2 large ype
• Some chopped Lemon Jelly (Recipe No. 1 or 9)

Method

1. 1

   Put the water, the Gelatine, the lemon juice, the thinly pared lemon rind, and the sugar into a saucepan, and stir till boiling.

2. 2

   Cool slightly, and add to the eggs, which should be well beaten.

3. 3

   Cook till the mixture begins to thicken, then strain, stir well, and set aside to cool.

4. 4

   When cool, pour into a wet border mould.

5. 5

   Turn out when set, and fill the centre with chopped Lemon Jelly, and scatter a little of it round the base of the mould.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 25. The excerpt below is the record exactly as published.

GOLDEN PUDDING. Six persons 4 oz. COX’S INSTANT POWDERED GELATINE 4 pint water 4 to 6 ozs. sugar 2 OF 3 eggs -—s Rind and juice of 2 large ype Some chopped Lemon Jelly (Recipe No. 1 or 9)

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