Ratafia Pudding

Ingredients

• four ounces of fine stale crumbs
• half a pint of boiling milk
• a few drops of ratafia essence
• four ounces of dry, finely minced suet
• a pinch of salt
• three ounces of crushed ratafias
• three ounces of candied peel
• three eggs
• two ounces of sugar
• two tablespoonfuls of raspberry jam
• a gill of hot water
• a liqueur-glass of rum, brandy, or kirsch
• the juice of half a lemon

Method

1. 1

   Soak crumbs in boiling milk and ratafia essence.

2. 2

   Stir in suet, salt, ratafias, and candied peel.

3. 3

   Whisk eggs and sugar until dissolved, then mix with other ingredients.

4. 4

   Pour into a buttered basin and boil for two hours.

5. 5

   For sauce, dilute jam with hot water and alcohol, strain, and add lemon juice.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 50. The excerpt below is the record exactly as published.

four ounces of fine stale crumbs, put them in a basin, and pour over them half a pint of boiling milk and a few drops of ratafia essence : cover the basin with a plate, and let the liquid soak into the crumbs, and get cold : now stir into the basin four ounces of dry, finely minced suet, a pinch of salt, three ounces of crushed ratafias, and three ounces of candied peel sliced thin. Next whisk three eggs well, with two ounces of sugar, continue to beat them together until the sugar is dissolved, then pour them into the basin with the other ingredients, and mix well ; turn all into a buttered basin, and boil for two hours. For the sauce dilute two tablespoonfuls of raspberry jam with a gill of hot water and a liqueur-glass of rum, brandy, or kirsch ; stir over the fire to moisten the jam well, then strain into a hot sauce-boat, adding the juice of half a lemon

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