Forest Pudding

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 4 stale individual sponge cakes
  • jam
  • grated rind of ½ lemon
  • 1

Method

Slice the sponge cakes thinly, spread half of them with jam, cover with the remaining halves and put into a well-buttered pie-dish, which they should half-fill. Sprinkle with lemon rind. Beat together the sugar and eggs and pour on the milk. Pour the custard over the sponge cakes and leave to stand for 1 hr. Bake very slowly for 40–50 min. in a warm–moderate oven (335°–350° F., Gas