VICTORIA PUDDING

Ingredients

• 1 oz. Cox’s Gelatine
• 2 or 3 Sponge Cakes
• A pint Custard
• A little Raspberry Jam
• 1 gill Cream
• A few drops Cox’s Cochineal
• 1 gill Milk
• 5 Wine-glass Sherry
• 2 ozs. Sugar

Method

1. 1

   Cut the sponge cakes into thick slices and spread with jam, put them in a pie dish or soup plate and pour over them the sherry.

2. 2

   Soak the Gelatine in the milk for about fifteen minutes and dissolve gently over the fire.

3. 3

   Whip the cream, add the custard and the sugar; then strain in the dissolved Gelatine.

4. 4

   Colour half the mixture with cochineal.

5. 5

   Place a Charlotte or fancy cake mould on ice, pour in a little of the coloured custard, let it set; add a little of the plain custard, and let that set; then add a layer of the soaked cake and fill up the remainder of the mould with alternate layers of custard and cake and put in a cool place to set.

6. 6

   When firm, turn out quickly into a cold dish and serve.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 23. The excerpt below is the record exactly as published.

VICTORIA PUDDING. i oz. Cox’s Gelatine. 2 or 3 Sponge Cakes. A pint Custard. A little Raspberry Jam. I gill Cream. A few drops Cox’s Cochineal. 1 gill Milk. 5 Wine-glass Sherry. 2 ozs. Sugar

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