Nelson Pudding

Ingredients

• six small pudding-molds
• twelve lady-fingers
• three ounces of candied cherries
• two ounces of well-chopped citron
• four ounces of powdered sugar
• three whole eggs
• a pint of cold milk
• a teaspoonful of lemon essence

Method

1. 1

   Butter and sugar six small pudding-molds.

2. 2

   Prepare lady-fingers, cut in two.

3. 3

   Mix candied cherries and chopped citron, cover molds with this mixture, layer lady-fingers, spread half of the remaining fruit, fill with the rest of the cake, finish with remaining fruit.

4. 4

   Prepare custard with powdered sugar, eggs, and cold milk, add lemon essence, strain, and pour over puddings.

5. 5

   Steam in a moderate oven for thirty-five minutes, turn out on a hot dessert-dish and serve with Daniel Webster sauce (No.

6. 6

   1156).

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 274. The excerpt below is the record exactly as published.

six small pudding-molds, as for maraschino pudding (No. 1134) ; strain the preparation into another bowl, and then pour it into the molds ; arrange them on a tin pan filled to half the height of the molds with warm but not boiling water; then place them in a moderate oven to steam for forty minutes. Remove from the oven, and with a towel turn them on a hot dessert-dish, serving with a sauce a la creme. (No. 1133). 1155. Nelson Pudding1. — Butter and sugar well six small pudding- molds, as for maraschino pudding (No. 1134). Prepare twelve lady- fingers (No. 1231), cut them in two, paring them neatly and carefully, so as to be able to line the molds evenly, then cut the parings into small pieces. Mix in a plate three ounces of candied cherries with two ounces of well-chopped citron ; cover the bottom of the molds with two ounces of this, then a layer of the lady-fingers; spread half of the remaining fruit on top, and fill in with the rest of the cake, finishing with the balance of the fruit ; then pour over the following custard: put into a vessel four ounces of powdered sugar three whole eggs, and beat briskly with a pastry-whip for two minutes, then add a pint of cold milk, flavor with a teaspoonful of lemon essence

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