Pudding a la Richelieu

Ingredients

• Rub some stewed prunes through a fine sieve
• add to the purée equal quantities of very stiff, Kirsch-flavoured jelly
• and the reduced juice of the prunes

Method

1. 1

   Let a layer three-quarters of an inch thick of the preparation set on the bottom of a Charlotte mould.

2. 2

   In the latter set a smaller mould filled with broken ice.

3. 3

   Fill up the space between the sides of the two moulds with the prune purée thickened with jelly.

4. 4

   Leave to set, withdraw the ice, pour some tepid water into the latter to detach it from the iced preparation.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 441. The excerpt below is the record exactly as published.

PUDDING A LA RICHELIEU Rub some stewed prunes through a fine sieve, and add to the purée equal quantities of very stiff, Kirsch-flavoured jelly and the reduced juice of the prunes

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