Victoria Pudding

Ingredients

• one gill of cream
• half a pint of milk
• half a pint of custard
• three sponge cakes
• some raspberry jam
• half an ounce of gelatine
• a few drops of cochineal
• half a glass of sherry

Method

1. 1

   Cut sponge cakes into thick slices and spread with jam.

2. 2

   Put them into a mould.

3. 3

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

4. 4

   Colour half the mixture with cochineal.

5. 5

   Pour in layers of custard, letting each set before adding the next.

6. 6

   When firm, turn out quickly and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 96. The excerpt below is the record exactly as published.

Victoria Pudding. — Have ready one gill of cream, half a pint of milk, half a pint of custard, three sponge cakes, some raspberry jam, half an ounce of gelatine, a few drops of cochineal, and, if liked, half a glass of sherry

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