Venus Pudding

Ingredients

• a pint mould
• six yolks of eggs
• the whites of three
• half a pint of cream
• loaf sugar to taste
• half an ounce of gelatine
• a glass of rum
• sufficient milk to fill up the mould

Method

1. 1

   Butter the mould and decorate with candied ginger.

2. 2

   Make a rich custard with yolks, whites, cream, and sugar.

3. 3

   Dissolve gelatine in milk, add rum, pour into mould, and place on ice to set.

4. 4

   Reserve some custard for sauce, adding ginger syrup.

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.

Venus Pudding. Take a pint mould, butter it and decorate it with candied ginger, make a rich custard with six yolks of eggs and the whites of three, half a pint of cream, and loaf sugar to taste ; dissolve half an ounce of gelatine in sufficient milk to fill up the mould ; when cold add a glass of rum

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