Finger Pudding

Preparation info

  • 5–6

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 3 eggs
  • oz. castor sugar
  • oz.

Method

Grease a mould. Separate the eggs. Beat the yolks and sugar together until light and creamy. Add the ground almonds, lemon rind, cinnamon, cloves, the melted fat and the crushed biscuits. Mix well. Stiffly whisk the egg whites and fold them in lightly. Pour the mixture into a well-greased mould. Steam gently for 1–1¼ hr.