Sultan’s Pudding

Ingredients

• 1 pint bright red jelly
• ½ oz. gelatine
• ½ pint milk
• 12 ratafia biscuits
• ½ pint cream
• 2 oz. sugar
• 4 yolks
• 3 drops ratafia essence
• 12 dried cherries
• 2 inches of angelica
• Pistachio nuts

Method

1. 1

   Take a plain Charlotte mould, and put a layer of jelly about ½ inch thick at the bottom.

2. 2

   Let the remainder of the jelly harden for chopping.

3. 3

   Steep and dissolve the gelatine in ½ pint milk.

4. 4

   Crush the ratafia biscuits, and place in a bowl.

5. 5

   Heat ½ pint milk and ½ pint cream; add the sugar and yolks.

6. 6

   Cook till the custard thickens, then add the ratafia essence.

7. 7

   Pour the hot custard over the soaked biscuits; strain in the dissolved gelatine, and mix well.

8. 8

   When cold, add the cherries cut in half, the angelica in strips, and half the pistachios blanched and shredded.

9. 9

   Mix in ½ pint whipped cream and pour into the prepared mould before the mixture sets.

10. 10

    When set, turn out of the mould, sprinkle the chopped jelly over and round with the remainder of the chopped pistachios over all.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 22. The excerpt below is the record exactly as published.

pint milk. 8 oz. castor sugar. 5 oz. sultanas. Pudding. Grated rind of 1 lemon. 2 oz. mixed peel. 1 oz. loaf sugar. 2 tahlespoonfuls water. A pint milk. 3 eggs. Method : Soak the dice in the sherry and \ pint milk, keeping them covered. Clean and pick the sultanas, cut the candied peel finely, and mix with the sugar and grated lemon rind. Put the sugar and water into a small iron saucepan, allow it to turn a very dark brown, then take from the fire and let it cool. When cooled, add \ pint milk. Let the caramel dissolve in the milk, then add the beaten eggs, cook slightly, and strain the brown custard over the 54 PRACTICAL COOKERY. bread previously mixed with sultanas, sugar, etc. Have ready a well-buttered and sugared mould, pour in the pudding, cover with a greased paper and steam 2 hours. Serve with vanilla sauce. Rich Christmas Pudding. 6 oz. - 1 dessertspoonful salt, i lb. moist sugar. 1 lb. bread. 1 lb. currants. 1 lb. Yalentia raisins. 1 lb. sultanas. 4 lb. mixed candied peel. j lb. beef suet. 2 oz. almonds. 1 nutmeg, grated. 1 teaspoonful grated ginger. 8 eggs. | pint brandy. About 1 pint of milk. Method : Stone the raisins and chop roughly. Put the bread through a wire sieve, or grate it through a grating machine. Clean the currants and sultanas, chop the suet very finely. Blanch the almonds, chop them, also chop the candied peel. Mix all the dry ingredients well, then add the beaten eggs, brandy, and enough milk to make a rather soft pudding mixture. Put into a buttered pudding mould and steam 6 hours. If made in two puddings, steam 4 hours. Tapioca 2 tablespoonfuls tapioca. 1 pint milk. 1 tablespoonful castor sugar. Pinch of salt. Cream. 2 yolks. 2 whites, stiffly whipped. Vanilla. Method : Wash the tapioca, then put it into a pan with the milk and let it soak hour. Put over the fire and boil, stirring all the time, till the grains are quite transparent and the mixture thick. Remove from the PUDDINGS, SOUFFLES, ETC. 55 fire ; add sugar, salt, and the yolks. When the yolks are cooked, mix in lightly the whipped whites and vanilla. Serve cold, but unmoulded. Lemon Tart. For the Mixture. 2 eggs. Their weight in castor sugar. Their weight in butter. Eind and juice of 2 lemons. 2 oz. Savoy biscuits. For the Pastry. 6 oz. flour. PiDch of salt. 3 oz. butter. Little lemon juice. Cold water. Method : For the mixture — Beat the butter and sugar to a cream ; add the well-beaten eggs, grated lemon rind, and strained juice, and the Savoy biscuits crushed to crumbs. Make short crust (p. 9) ; roll out once ; cut from the sides some strips to cover the edge of a greased tartlet tin or deep plate. Cover the whole plate with the sheet of pastry, decorate the edges, prick the centre and bake till the pastry is half-cooked. Then pour the mixture into the centre of the pastry case, and return to the oven till the centre is set and the whole nicely browned. German Tart. 14 lb. apples. 2 teaspoonfuls ground cinna- 4 lb. stoned dates or prunes. mon. \ lb. soft sugar. 14 teaspoonfuls allspice. Water. , 4 oz. butter. 4 lb. flour. 1 yolk. Method : Stew the fruit with very little water till tender, add the sugar, and allow the mixture to cool. Make short crust of the flour, spice, butter, yolk, and water. With part of the pastry line a fleur ring, lay in 56 PRACTICAL COOKERY. the fruit, cover with the remaining pastry, and bake till nicely crisped and browned. May be served hot, sprinkled with sugar, or cold, covered with a soft icing of white of egg and sugar. In the latter case it may also be piped with meringue mixture, and set in the oven to dry the meringue. Custard a l’Espagnole. 4 stale Id. spongecakes. 2 teaspoonfuls vanilla. ^ gill cream. 2 oz. chocolate. ^ gill water. 1 pint milk. 2 oz. sugar. 3 eggs. 2 oz. almonds, baked. blanched and Method : Break the cakes roughly, and put into a glass dish. Mix the cream with 1 teaspoonful of vanilla and pour over the cakes. Break the chocolate into the water and dissolve over gentle heat, add the milk and sugar and the well-beaten eggs. Cook till the eggs thicken, then add 1 teaspoonful vanilla. Let the chocolate custard cool, pour it over the cakes, and, just before serving, sprinkle with the baked almonds roughly chopped. Sultan’s 1 pint bright red jelly. | oz. gelatine. ^ pint milk. 12 ratafia biscuits. ^ pint cream. 2 oz. sugar. Pudding. 4 yolks. 3 drops ratafia essence 12 dried cherries. 2 inches of angelica. Pistachio nuts. Method : Take a plain Charlotte mould, and put a layer of jelly about \ inch thick at the bottom. Let the remainder of the jelly harden for chopping. Steep and dissolve the gelatine in ]- pint milk. Crush the ratafia PUDDINGS, SOUFFLES, ETC. 57 biscuits, and place in a bowl. Heat \ pint milk and ^ pint cream

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