Puff-Paste Pudding

Ingredients

• Turn a pint of milk to curd
• two ounces of butter
• three ounces of sugar
• three whole eggs
• the juice and zest of a lemon
• a tablespoonful of orange-flower water
• a liqueur-glass of brandy
• a liqueur-glass of maraschino
• six buttered round mince-pie pans

Method

1. 1

   Turn milk to curd, drain, and beat with butter.

2. 2

   In another bowl, beat sugar with eggs, then combine both mixtures.

3. 3

   Add crushed ratafias or macaroons to thicken.

4. 4

   Line pans with puff-paste, fill with mixture, and bake for about 20 minutes in a moderate oven.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 45. The excerpt below is the record exactly as published.

Turn a pint of milk to curd, drain this on a sieve, bruise it in a bowl, and beat it with two ounces of butter till creamy. In another bowl beat of honou^r'' three ounces of sugar with three whole eggs. Amalgamate the contents of the two bowls, and stir into the mixture sufficient crushed ratafias or macaroons to thicken it to the consistency of a stiffish batter. Add now the juice and zest of a lemon, a tablespoonful of orange-flower water, and a liqueur-glass each of brandy and maraschino. Line six buttered round mince-pie pans

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