Mock Lee Pudding

Ingredients

• Pour some boiling milk
• a few finger biscuits
• ratafias
• and macaroons
• about foz. of gelatine
• boiled in about £pt. of water

Method

1. 1

   Steep a few ratafias and macaroons in sherry.

2. 2

   When they have soaked up all the wine, put them in the basin containing the finger biscuits, etc., and beat lightly together; add gelatine and mix carefully; then add preserves and syrups, stirring in very carefully.

3. 3

   When nearly cold pour into a wetted mould and stand in a cool place until wanted.

4. 4

   Turn carefully out and cover with well-whipped cream that has been flavoured with vanilla and a little sugar.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 62. The excerpt below is the record exactly as published.

Mock lee Pudding1. Pour some boiling milk over a few finger biscuits ratafias and macaroons — and steep a few ratafias and macaroons in sherry. When they have soaked up all the wine, put them in the basin containing the finger biscuits, etc., and beat lightly together; add to this 156 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. about foz. of gelatine which has been previously soaked and then boiled in about £pt. of water

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