Tipsy Pudding

Ingredients

• Saturate six slices of sponge cake
• One pint of milk
• Three eggs (yolks)
• One-half teaspoonful of salt
• Two table-spoonfuls of sugar

Method

1. 1

   Saturate the sponge cake with sherry, place in a serving dish, and pour over the soft custard made by beating the yolks and adding to scalding milk.

2. 2

   Cook one minute, then add salt and sugar.

3. 3

   Decorate with poached egg whites if desired.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 194. The excerpt below is the record exactly as published.

ne-half tea-spoonful of salt. Four eggs. Rub the butter and sugar to a cream, and add the yolks of the eggs, well beaten, then the salt and flour and lastly the beaten whites. Butter five tea-cups, and pour the batter into them, filling the cups but half full. Place the cups in a steamer over a kettle of boiling water, and 448 THE FA TTERN COOK-BOOK. Steam them thirty minutes, by which time the batter will fill the cups. Turn the puddings out upon a hot platter, and pour around them a clear BRANDY SAUCE. Two table-spoonfuls of butter. Four table-spoonfuls of brandy. Four table-spoonfuls of boiling water. One egg (white). One-half cupful of powdered sugar. Beat the butter to a cream, gradually add the sugar, and beat until white and light ; then add the white, beaten to a stiff froth, and stir well. When ready to serve, add the brandy and the water, stand the bowl con- taining the sauce in a basin of boiling water on the fire, and stir until the sauce is light and foamy. It is then ready to use. TIPSY PUDDING. This may be made of any dry cake, sponge-cake being preferred. The following recipe is calculated for six persons. Saturate six slices of sponge cake with sherry, taking care the cake is not soaked enough to fall to pieces. Place the cake in the serving dish, and pour over it the following SOFT CUSTARD. One pint of milk. Three eggs (yolks). One-half teaspoon ful of salt. Two table-spoonfuls of sugar

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