Ratafia Pudding, Baked

Ingredients

• four penny sponge cakes
• a glassful of sherry
• a large spoonful of good jam
• half a pint of good custard
• three-quarters of a pint of milk
• the yolks of four eggs
• the white of one egg
• two ounces of almonds
• a tablespoonful of sugar

Method

1. 1

   Slice sponge cakes, soak in sherry, spread with jam, pour custard over.

2. 2

   Let stand for half an hour, cover with ratafia biscuits, pour more custard on top.

3. 3

   Bake in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1493. The excerpt below is the record exactly as published.

Ratafia Pudding, Baked.— Slice four penny sponge cakes, lay them in a buttered dish, pour a glassful of sherry over them, and let them soak for a little while. Spread a large spoonful of good jam upon them, and pour over them half a pint of good custard flavoured with almonds. Let the pudding stand for half an hour, cover the top with ratafia biscuits, and pour another half-pint of custard over these. Bake in a moderate oven. The custard maybe made vnth three-quarters of a pint of milk, the yolks of four and the white of one egg, two ounces of almonds blanched and pounded, and a table- spoonful of sugar. Time to bake, half an hour. Probable cost, exclusive of the wine, Is. 6d. Sufficient for four or five persons. Ratafia Pudding, Baked (another way) . — Ci-ush four ounces of ratafias to powder. Mix with them two ounce- ^"^ sweet almonds blanched and pounded, a ",J" , ' of cream, the yolks of six and the whites of two eggs, a table-spoonful of sugar, and a glassful of brandy or sherry. Line a dish with pufi: paste, pour in the mixture, and bake in a well-heated oven. Serve hot or cold. Time to bake, about tkree-quarters of an hour. Probable cost, exclusive of the wine, 3s. Ratafia Pudding, Boiled.— Boil the thin rind of a lemon and an inch of stick cin- namon in three-quarters of a pint of milk till it is pleasantly flavoured. Sweeten it, pour it over a quarter of a pound of grated bread- crumbs, and let it cool. Add the yolks of four eggs

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