Tipsy Pudding

Ingredients

• 1/2 cupful of sugar
• 2 eggs
• 6 tablespoonfuls of water
• 1 cup of flour
• 1 teaspoonful baking powder
• 1/2 cup of rum or brandy
• 2 cups of custard

Method

1. 1

   Separate eggs.

2. 2

   Beat yolks with sugar and water until frothy.

3. 3

   Mix baking powder with flour, add to yolks, and stir.

4. 4

   Whip egg whites and fold in.

5. 5

   Bake in greased pans until light.

6. 6

   Layer cake with rum and serve with custard.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 51. The excerpt below is the record exactly as published.

Tipsy Pudding. Sheets of sponge cake partly saturated with rum and set in a pan of cold boiled custard. For the cake make this: \ cupful of sugar 4 ounces. 2 eggs. 6 tablespoonfuls of water. 1 cup of flour — 4 ounces. 1 teaspoonful baking powder. Separate the eggs — the whites in a bowl or dish, the yolks in the mixing pan. Put the sugar and water in with the yolks, and beat them till they are a thick yellow froth. Mix the powder in the flour, add that and stir up well. Whip the whites firm, add them last. Grease and flour 2 jelly cake pans, di- vide the mixture into them and bake of a very light color. When done place the sheets of cake one on the other in a pan and pour ^ cup of rum or brandy into them with a teaspoon. Have ready 2 cups of custard

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