Jenny's Pudding

Ingredients

• Butter a plain round mould rather thickly
• ornament it with cherries
• slices of lemon-peel
• thin slices of sponge biscuit
• ratafia biscuits
• the crumb of bread, finely grated
• rich custard

Method

1. 1

   Butter a mould and ornament it with cherries and lemon-peel.

2. 2

   Line the mould with sponge biscuit, fill with ratafia biscuits and bread crumb, layer sponge biscuit on top, and pour custard over until absorbed.

3. 3

   Let it stand for 1-2 hours, cover with buttered paper, tie in a cloth, and boil for an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 772. The excerpt below is the record exactly as published.

Jenny's Pudding. — Butter a plain round mould rather thickly, and ornament it -with ilriod cherries and slices of lemon-peel stuck in layers all roimd the inside. Cut some thin slices of sponge biscuit, and with these line the mould. Fill up the centre with ratafia bis- cuits and the crumb of bread, finely grated, laj- slices of sponge biscuit over tlie top, and pour over the whole by degrees as much rich custard

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