Metropole Pudding

Ingredients

• Line a pudding-dish with puff-paste
• spread on it a thick layer of some good preserve
• one ounce of butter
• half an ounce of flour
• half a pint of boiling milk
• the beaten yolks of two eggs

Method

1. 1

   Make a mixture of butter and flour, pour over boiling milk sweetened and flavored, stir till thickened, cool, add beaten yolks, pour over preserve and cakes, beat whites to froth and lay on pudding, bake for thirty-five to forty minutes.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.

Metropole Pudding. Line a pudding-dish with puff-paste, spread on it a thick layer of some good preserve, and over it a layer of Savoy biscuits. Make a mixture of one ounce of butter and half an ounce of flour ; put into a basin and pour over it half a pint of boiling milk sweetened to taste and flavoured with lemon or vanilla flavouring. Stir this over the fire till it thickens, and when it is cool add the beaten yolks of two eggs

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