St. Cloud Pudding

Ingredients

• a quarter of a pint of strong coffee
• four eggs
• two ounces of castor sugar
• one gill of cream
• three ounces of sweet almonds
• half an ounce of butter
• three tablespoonfuls of apricot marmalade
• two tablespoonfuls of Maraschino
• angelica and dried cherries

Method

1. 1

   Blanch the almonds; peel and shred them finely; put them on a baking tin and bake in a slow oven till they become fawn colour.

2. 2

   Butter a plain Charlotte mould; sprinkle the inside with the shredded almonds and fill up with small pieces of sponge cake, or Genoese cake, crumbs.

3. 3

   Dissolve the sugar in the coffee; allow it to cool; add the eggs (previously well beaten), the cream and the Maraschino liqueur; mix thoroughly and strain into the mould and place the remainder of shredded almonds on top.

4. 4

   Cover the mould with a piece of buttered paper and steam in a stewpan containing sufficient boiling water to half-surround the mould in depth.

5. 5

   Steam for about two hours; allow it to cool until it is set; then turn out on to a cold round dish.

6. 6

   Warm up the apricot jam with a little water and sugar; strain and mask the pudding with it; place the angelica and cherries round it, or ornament with little rings of angelica and the cherries cut in half.

7. 7

   Keep on ice until required for table.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 87. The excerpt below is the record exactly as published.

ST. CLOUD PUDDING A QUARTER of a pint of strong coffee, four ^ eggs, two ounces of castor sugar, one gill of cream, sponge or Genoese cakes, three ounces of sweet almonds, half an ounce of butter, three tablespoonfuls of apricot marmalade, two table- spoonfuls of Maraschino, angelica and dried cherries

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