Ratafia Pudding

Ingredients

• a pint and a half of boiling milk
• seven large eggs
• eight small eggs
• enough water
• butter the inside
• sugar enough to sweeten it
• put ratafias
• six penny sponge cakes
• raisins that have been stoned
• dried cherries

Method

1. 1

   Put enough water into a stewpan to come rather more than half as high as a three-pint mould.

2. 2

   Butter the inside of the mould, stick raisins and dried cherries upon the butter, cover with ratafias, and add sponge cakes.

3. 3

   Whisk eggs and pour boiling milk over them, mix with sugar, and pour into the mould.

4. 4

   Tie a cloth over the mould and boil for more than an hour.

5. 5

   Turn out on a dish, pour wine over it, and serve hot.

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 25. The excerpt below is the record exactly as published.

RATAFIA PUDDING. Put enough water into a stewpan to come rather more than half as high as a three-pint mould, of what- ever shape you please, and put it on a slow fire. Then take the mould out of the water, and butter the inside well; stick raisins that have been stoned, and dried cherries, upon the butter, to make it look ornamental; put ratafias so as to cover the whole of the inside of the mould; cut six penny sponge cakes in half, and put them in, mixing a few ratafias and dried cherries among them; then put in ratafias till the mould is about three parts full. When this is done, whisk up seven large or eight small eggs just so as to break the yolks, and pour upon them a pint and a half of boiling milk; put sugar enough to sweeten it

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