Paradise Pudding

Ingredients

• A little lemon or orange jelly
• ½ oz. pistachio nuts
• ½ pint milk
• 2 oz. gelatine
• 1 oz. castor sugar
• ¼ teaspoonful vanilla
• 1 pint water
• 4 yolks of eggs
• 2 whites of eggs
• 3 oz. ratafia biscuits
• 2 oz. preserved fruit

Method

1. 1

   Line a plain mould with jelly, sprinkle with minced pistachio nuts; beat eggs, add boiling milk, pour into custard pan, stir until thickens; add dissolved gelatine, sugar, and vanilla; layer biscuits, sprinkle with jelly, then fruit.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 36. The excerpt below is the record exactly as published.

3 oz. castor sugar 2 oz. Savoy biscuits 3 oz. butter 2 small lemons, juice and rind Line a small dish with rich short pastry made with 4 oz. flour (page 85), and decorate the edges with cut leaves of pastry to taste ; beat the butter and sugar to a cream, add the biscuits, crumbs, crushed, alternately with the eggs, beaten ; grate off 75 thinly the outside, of the lemon rind, add to the juice, then add these quickly to the mixture, beat thoroughly, pour the mixture into the prepared dish ; bake 40 minutes, or until the mixture is set ; cover with castor sugar, and serve hot or cold. No. 174. ORLEANS PUDDING. 2 eggs IJ oz. sugar ^ lb. marmalade oz. butter 3| oz. flour teaspoonful carbonate of soda Beat the butter and sugar to a cream, add the yolks, marmalade, and flour, then the whites, whipped to a stiff fi '>th, and, lastly, the carbonate of soda, which must be dissolved in one teaspoonful of milk; pour into a buttered mould, cover with buttered paper, and steam If- hours ; seiwe "with arrowroot sauce (page 109), flavoured with a little marmalade. No. 176. PARADISE PUDDING. A little lemon or orange jelly J oz. pistachio nuts J pint milk 2 oz. gelatine i oz. castor sugar J teaspoonful vanilla 1 pint water 4 yolks of eggs 2 whites of eggs 3 oz. ratafia biscuits 2 oz. preserved fruit

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