Punch’s Pudding

Ingredients

• a pint of cream
• a small spoonful of flour
• some butter
• three eggs
• a dessert-spoonful of brandy
• the same of Marsala
• a little lemon-peel
• cinnamon to taste

Method

1. 1

   Boil cream with sugar, lemon-peel, and cinnamon for a quarter of an hour.

2. 2

   Mix flour with butter, stir over heat, then add cream.

3. 3

   Beat eggs and add with brandy and Marsala.

4. 4

   Pour into a mould with dried cherries and boil; serve with fruit sauce.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.

Punch’s Pudding. Take a pint of cream and boil for a quarter of an hour with sugar, a little lemon-peel and cinnamon to taste ; mix a small spoonful of flour with some butter, and stir over the fire a few minutes ; then add the cream to it, beat up three 48 PUDDINGS AND PASTRY Gggs, a dessert-spoonful of brandy, the same of Marsala, and put them into the mixture ; pour into a mould stuck round with dried cherries, and boil it ; serve with fruit sauce. Queen of Puddings. Put three-quarters of a pint of bread-crumbs into a basin, with the grated rinds of two lemons, a little sugar ; add one ounce of butter to a pint of boiling milk, and pour it over the bread-crumbs, stirring all the time ; then add the yolks of three eggs

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