Lemon Pudding

Ingredients

• eight penny sponge cakes
• three ounces of butter
• the peel of four lemons
• a pint and a third of milk
• three eggs
• the yolks of five more
• the juice of one lemon
• an ounce and a quarter of candied lemon peel
• sugar enough to sweeten it

Method

1. 1

   Break sponge cakes into a basin, mix with butter and grated lemon peel.

2. 2

   Boil milk and pour over the mixture.

3. 3

   Soak, then whisk eggs and mix in with lemon juice and candied peel.

4. 4

   Bake in a warm oven until set.

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 26. The excerpt below is the record exactly as published.

LEMON PUDDING. Put eight penny sponge cakes broken in pieces, into a basin, and break in three ounces of butter, with the peel of four lemons, grated. Boil a pint and a third of a pint of milk, and pour it on the cake; let it soak while you break three eggs and the yolks of five more, into a basin, and whisk them together a little. Now beat up the milk and cake with a fork, till smooth, add your eggs, the juice of one lemon and the third of another, with sugar enough to sweeten it to your palate, and an ounce and a quarter of candied lemon peel

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