Spanish Pudding

Ingredients

• half a dozen penny sponge cakes
• butter a pie-dish rather thickly
• sift powdered sugar on the butter
• apricot jam
• four eggs
• sherry or marsala

Method

1. 1

   Line the dish with sponge cake, fill with layers of sponge cake and jam, pour in the wine, beat the eggs and pour over, bake until set, cool, and serve with froth.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1871. The excerpt below is the record exactly as published.

Spanish Pudding. — Cut half a dozen penny sponge cakes into thin slices lengthwise. Butter a pie-dish rather thickly, sift powdered sugar on the butter, and line the inside of the dish evenly and neatly with the slices. Press them with the hand to keep them in position. Afterwards fill the dish with alternate layers of sliced sponge cake and apricot jam, and pom- into it as much sherry or marsala as the cakes will absorb. Beat foiu- eggs briskly, pour them over the cakes, and bake the pudding in a slow oven. When it is set, take it out, let it cool, and turn it out carefully. Have ready the whites of the eggs beaten to a firm froth, pile them on the pudding, and sprinkle a little powdered sugar with the froth. Put it in the oven to sot the egg, and serve the pudding with custard-sauce poured round it. Time to bake the pudding, from fifteen to twenty minutes. Probable cost, exclusive of the wine, Is. 6d. Sufficient for half a dozen persons. Spanish Puffs.— Put half a pint of water or milk into a saucepan with a quarter of a pound of butter, a pinch of salt, a little sugar, and as much grated nutmeg or lemon-peel as will flavom- the liquor pleasantly. Stii' it till it boils, mix in gradually and smoothly four table-spoonfuls of flour, and beat the mixture over the fire for about three minutes. Take it off the fire, and stir in, one at a time, the yolks of six and the whites of four eggs

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