Pouding en Surprise, 1

Ingredients

• A cabinet pudding.
• I Apricot or chocolate
• Some cream ice.
• I sauce.

Method

1. 1

   Make a good cabinet pudding as directed in Recipe 1747, using double quantities of the ingredients.

2. 2

   Steam it carefully in a plain charlotte or souffle mould, and, when firm to the touch, lift it from the steamer and allow it to stand a few minutes.

3. 3

   Then turn it out, with a very sharp knife cut a slice about | inch in thickness off the top, reserving this carefully without breaking.

4. 4

   Now scoop out the centre of the pudding, leaving a good hollow, and fill this with a well-frozen ice-cream mixture.

5. 5

   Put the top slice again, pour the hot sauce (Recipe 774 or 783) over, decorate with a sprinkling of pistachio nuts or pieces of preserved fruits, and serve at once.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 784. The excerpt below is the record exactly as published.

Pouding en Surprise, 1 A cabinet pudding. I Apricot or chocolate Some cream ice. I sauce.

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