Queen Mab Pudding

Ingredients

• Some lemon or orange jelly
• 1 oz. gelatine
• 1 lb. sugar
• Yolks of 6 eggs
• 1 lb. candied fruit
• 1 pint milk
• 1 pint cream
• 1 pint water
• 1 good teaspoonful vanilla

Method

1. 1

   Line a mould with the jelly and decorate with some of the fruit; allow to set.

2. 2

   Beat the yolks of eggs, add the milk, pour into a jug, and set inside a pan of boiling water; stir until thickens.

3. 3

   Dissolve the gelatine in 0.5 pint of water; add the custard, sugar, and vanilla; strain into the cream, and when just setting, add the remainder of the candied fruit.

4. 4

   Pour into prepared mould, set, dip into warm water, dry with a towel, and turn out.

5. 5

   Serve with raspberry sauce.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 38. The excerpt below is the record exactly as published.

QUEEN MAB PUDDING. Some lemon or orange jelly 1 oz. gelatine i lb. sugar Yolks of 6 eggs i lb. candied fruit 1 pint milk 1 pint cream i pint water 1 good teaspoonful vanilla

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