Finger Pudding

Name: Finger Pudding
Yield: 5–6 helpings
Ingredients: pinch of ground cloves; ¼ teasp. ground cinnamon; ½ teasp. grated lemon rind; 4½ oz. ground almonds; 4½ oz. castor sugar; 3 eggs; biscuits; 1½ oz. crushed savoy or finger; 1½ oz. crushed savoy or finger; 2 oz. melted butter or margarine; 2 oz. melted butter or margarine

Preparation info

5–6
helpings

Difficulty
Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

About

Ingredients

3 eggs
4½ oz. castor sugar
4½ oz.

Dessert
Vegetarian

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.