Ratifia Pudding

Ingredients

• a pint and a half of new milk
• bitter almonds, 6 or 7
• from four to six ounces of sugar in lumps
• six well-beaten eggs
• a glass of brandy
• four ounces of ratifias
• the rind of a lemon

Method

1. 1

   Flavour the milk with almonds or bay leaves and cinnamon, simmer, strain, and mix with beaten eggs.

2. 2

   Add brandy and prepare in a buttered dish with ratifias.

3. 3

   Bake for half an hour in a gentle oven.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 379. The excerpt below is the record exactly as published.

RATIFIA PUDDING. Flavour a pint and a half of new milk rather highly with bitter almonds, blanched and bruised, or, should their use be objected to, 428 MODERN COOKERY. [chap. XXI. with three or four Lay leaves and a little cinnamon ; add a few grains of salt, and from four to six ounces of sugar in lumps, according to the taste. When the whole has simmered gently for some minutes strain olf the milk through a fine sieve or muslin, put it into a clean saucepan, and when it again boils stir it gradually and quickly to six well-beaten eggs which have been likewise strained ; let the mixture cool, and then add to it a glass of brandy. Lay a half-paste round a well-buttered dish, and sprinkle into it an ounce of ratifias finely crumbled, grate the rind of a lemon over, and place three ounces of whole ratifias upon them, pour in sufficient of the custard to soak them ; an hour afterwards add the remainder, and send the pudding to a gentle oven : half an hour will bake it. New milk, 1^ pint ; bitter almonds, 6 or 7

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