Victoria Pudding

Ingredients

• a quarter of a pound of butter
• the same quantity of loaf sugar
• a very little flour
• the yolks of four eggs
• the whites of three
• some apricot jam

Method

1. 1

   Warm butter, mix with sugar, flour, yolks, and whites.

2. 2

   Make puff-paste around a pudding dish, add apricot jam at the bottom, pour custard mixture on top, and bake for an hour.

3. 3

   Whisk up remaining egg whites and place froth on top when serving.

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.

Victoria Pudding. Warm a quarter of a pound of butter, mix with it the same quantity of loaf sugar, a very little flour, the yolks of four eggs and the whites of three ; make 6o PUDDINGS AND PASTRY pufT-paste round a pudding dish, and put in some apricot jam

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