Sponge pudding

(Recipe #17, page 156)

Ingredients: 7 ounces of very fine flour [approx. 1-2/3 cups], 12 eggs, ½ pound of butter, ¼ pound of sugar [1/2 cup], the grated rind of a lemon, 3/8 quart of milk [1-1/2 cups].

To make this delicious pudding successfully, when stirring the dough follow the instructions for a currant pudding, noting the comments in no. 1. Boil it vigorously without interruption for 2–2½ hours, and serve it with a good mousseline, claret, or fruit sauce. Delicate sauces are not suitable.

Serves 12–14.

Note: as is always true, but especially in this case, the pudding must be put in the mold immediately and set in the boiling water.

Translated by David Green.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s