Stockholm Pudding

Ingredients

• half a pound of French plums
• a gill of sherry
• one ounce of sweet almonds
• half an ounce of bitter almonds
• six ounces of ratafias
• three eggs
• a small jar of Cornish or Devonshire cream

Method

1. 1

   Stew plums in sherry and water until tender, then stone them.

2. 2

   Blanch and chop almonds.

3. 3

   Layer plums, almonds, and ratafias in a mould.

4. 4

   Pour beaten eggs mixed with cream on top.

5. 5

   Steam for 45 minutes, turn out carefully, and serve cold with custard sauce.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 43. The excerpt below is the record exactly as published.

Stockholm Pudding. — Stew half a pound of French plums in a gill of sherry diluted with an equal quantity of water. When they are quite tender stone them carefully. Blanch one ounce and a half of sweet almonds and half an ounce of bitter almonds, and chop them up finely. Put a layer of the plums in a cake mould, about three inches high and five inches in diameter. On the top of the plums sprinkle half of the chopped almonds, and over them put a layer of ratafias (six ounces will be sufficient for the whole pudding). Then repeat the process, adding the rest of the plums, some more almonds, and another layer of ratafias. Press them well down, and then the jar being about three parts full, pour on the top of all, three eggs beaten up with a small jar of Cornish or Devonshire cream

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