Raiqmore Pudding

Ingredients

• The yollis of three eggs
• the white of one
• One pint and a half of milk
• Four tablespoonfuls of pounded sugar
• Grated lemon peel
• Two tablespoonfuls of flour
• Pounded cinnamon

Method

1. 1

   Beat up the eggs, add the milk gradually; mix the flour and the sugar together, with some grated lemon peel, and stir in the milk and eggs by degrees.

2. 2

   Boil it over a slow fire, stirring it till it thickens to prevent its burning.

3. 3

   Put some ratafias at the bottom of a shallow glass dish, and pour the cream through a sieve on to the cakes.

4. 4

   This dish is served cold, and should be made the day before, as the cakes ought to lose all consistency before it is sent to table.

5. 5

   Dust some very fine cinnamon over it.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 33. The excerpt below is the record exactly as published.

RAIQMORE PUDDING Ingredients The yollis of three eggs and the Two tablespoonfuls of flour. white of one. Grated lemon peel. One pint and a half of milk. Ratafias. Four tablespoonfuls of pounded Pounded cinnamon

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