Ratafia Pudding

Ingredients

• the crumb of a French roll
• three sponge cakes
• half a pound of ratafias
• three ounces of warmed butter
• the yolks of four eggs
• the whites of two eggs
• a few almonds blanched and pounded

Method

1. 1

   Soak the crumb of a French roll and three sponge cakes and half a pound of ratafias in milk till quite soft, then beat them up.

2. 2

   Add three ounces of warmed butter, the yolks of four and the whites of two eggs, and a few almonds blanched and pounded.

3. 3

   Butter a mould, lay a few dried cherries in it, pour in the pudding, cover the mould and steam it in a saucepan of boiling water for an hour and a half.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.

Ratafia Pudding Soak the crumb of a French roll and three sponge cakes and half a pound of ratafias in milk till quite soft, then beat them up, add three ounces of warmed butter, the yolks of four and the whites of two eggs, and a few almonds blanched and TEMPTIN

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