Neapolitan Custard Pudding

Ingredients

• two sponge-cakes
• six or seven powdered ratafias
• half a pint of milk
• three lumps of sugar
• two ounces of fresh butter
• a table-spoonful of flour
• the well-beaten yolks of three eggs

Method

1. 1

   Spread jam on sponge-cake slices in a buttered pie-dish.

2. 2

   Sprinkle with ratafias.

3. 3

   Sweeten milk with sugar, nearly boil, then stir in flour mixed with cold water.

4. 4

   Add butter and thicken.

5. 5

   Once cool, mix in egg yolks.

6. 6

   Bake until set, then top with whipped egg whites sweetened and flavored with ratafia.

7. 7

   Bake again for 8-10 minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 987. The excerpt below is the record exactly as published.

Neapolitan Custard Pudding.— Cut two sponge-cakes into slices, and spread a little jam over each slice. Place them in a buttered pie-dish, sprinkle over them six or seven powdered ratafias, and pom- over the whole a custard made as follows : — Sweeten half a pint of milk with three lumps of sugar which have NEA ( 4.54 ) NEC ■been well rubbed upon the rind of a largo fresh lemon. Let the custard nearly boil, then stir into it a table-spoonful of flour which has been mixed smoothly with a little cold water. Add two ounces of fresh butter, and stir the mixture over the fire until it thickens. When almost cold add the woU-beaten yolks of three eggs,

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