Saxon Pudding

Ingredients

• Eight sponge cakes
• twelve macaroons
• thirty-six ratafias
• eight eggs
• one pint of milk
• one-half pint of cream
• two glasses of sherry
• four ounces of almonds
• a few glace cherries
• angelica
• vanilla essence

Method

1. 1

   Blanch and bake almonds.

2. 2

   Butter a mold, decorate with cherries and angelica, fill with layers of sponge cake, macaroons, and ratafias.

3. 3

   Beat eggs, add milk, cream, wine, and vanilla.

4. 4

   Pour into mold, cover, and steam for 1.5 to 1.75 hours.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 193. The excerpt below is the record exactly as published.

Saxon Pudding. INGREDIENTS. — Eight sponge cakes, twelve macaroons, thirty-six ratafias, eight eggs, one pint of milk, one-half pint of cream, two glasses of sherry, four ounces of almonds, a few glace cherries, angelica, vanilla essence

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