Pudding a la Reine (Creme a la Reine)

Ingredients

• 1 pt. milk
• £ lb. biscuit or cake crumbs
• 2 eggs
• £ tin apricots
• 1 tab.-sp. kirsch or rum
• Vanilla
• sugar

Method

1. 1

   Heat the milk, flavouring it with a small piece of vanilla, or a few drops of essence.

2. 2

   Add 0.5 lb. of any scraps of white cake or sponge biscuits, and let them soak in the milk until quite soft.

3. 3

   Then rub the mixture through a hair sieve.

4. 4

   Cream the eggs and sugar together in a basin and add the puree to them, mixing well.

5. 5

   Grease a plain round tin, line the bottom with a round of paper, grease this as well, sprinkle with sugar, and then pour in the mixture.

6. 6

   Place the pudding in a larger tin with warm water round it, bring it almost to the boil over the fire, then place it in the oven and allow it to cook until firm to the touch.

7. 7

   When ready, turn out carefully on the centre of a flat dish.

8. 8

   Heat the apricots in their own syrup and place them in a circle round the pudding with the hollow side uppermost, place also one half on the top of the pudding and put a cherry in the centre of each.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 650. The excerpt below is the record exactly as published.

Pudding a la Reine (Creme a la Reine) 1 pt. milk. Vanilla. £ lb. biscuit or cake crumbs. 2 eggs. £ tin apricots. Glace cherries. 1 tab.-sp. kirsch or rum. Heat the milk, flavouring it with a small piece of vanilla, or a few drops of essence. Add £ lb. of any scraps of white cake or sponge biscuits, and let them soak in the milk until quite soft. Then rub the mixture through a hair sieve. Cream the eggs and sugar

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