United Kingdom Pudding
From A manual of gelatine cookery, 1904
This is a delicious dish and a good substitute for more expensive iced puddings.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 29. The excerpt below is the record exactly as published.
pint of Custard. ^ pint Milk. A teaspoonful Cox’s Frutus. Spread the slices of cake with the jams alternately, and build up in the form of a brick, but rather smaller. A few of the ratafias should be crumbled and used as a central layer. Warm the milk and add the flavouring es.sences when just tepid and use for soak- ing the cake, which must be in a good sized glass dish. The Gela- tine is to be soaked and dis.solvcd in a little milk, and strained into the custard to give it a good consistence. Pour this over the cake, and when cold and firm place the ratafias in rows over-lapping on top, leaving space between for the garnish of chopped jelly and fruits of several colours, according to taste. A few ratafias 4^ should be placed round the trifle base, and they should be soaked in the flavoured milk, like the cake. The custard requires but little sweetening. NOTE. — jlMs is novel in fla/oourand shape, and mavy mho find dishes rnith co'eam too rich, mill enjoy it. (112) UNITED KINGDOM PUDDING. pints of Custard. 2 ozs. Glac6 Cherries. 2 ozs. French Plums. 5- id. Sponge Cakes. 2 or 3 ozs. Preserved Ginger. A tablespoonful or more ot Cox’s Frutus. oz. Cox’s Sparkling Gelatine. Some Purple Grapes. Some Silver Bon-bons. A glass of Brandy. A glass of Ginger Syrup
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