Prince Consort's Pudding

Ingredients

• three or four large lumps of sugar
• the rind of a small lemon
• to make up the weight to two ounces
• six ounces of stale sponge cake
• half a pint of boiling milk or cream
• the yolks of four eggs
• the white of one well whisked

Method

1. 1

   Rub sugar on lemon rind, crush with additional sugar.

2. 2

   Soak sponge cake in boiling milk, add flavored sugar and salt.

3. 3

   Beat in egg yolks and whisked egg white.

4. 4

   Butter and flour a mold, add dried fruit, pour in mixture, cover with oiled paper, and steam in boiling water.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1376. The excerpt below is the record exactly as published.

Prince Consort's Pudding. — Eub three or four large lumps of sugar upon the rind of a small lemon until all the yellow part is taken off, then crush them to powder with a little additional sugar to make up the weight to two ounces. Grate finely six ounces of stale sponge cake, pour over it half a pint of boiling milk or cream, and add the flavoured sugar and a pinch of salt. Let the crumbs eeak until the milk is cold, then beat the mixture with a fork, and stir into it the yolks of four eggs and the white of one well whisked

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