National Pudding

Method

Mix 3 ozs. of melted butter to 1 quart of cream, with a pinch of salt, the peel of ½ a lemon, finely chopped, 4 chopped bitter almonds, bring to the boil and stir in ¼ lb. of hominy or semolina. Bring to the boil, and stir with a wooden spoon till the mixture thickens and is easily detached from the sides of the pan. Remove from the saucepan and, when cool, add 10 yolks of egg, and ¼ lb. of sugar, and beat well. Divide in three pieces or layers—cover one with a coating of thick chocolate, another with thick cherry syrup, and do not cover the third, but leave as it is. Beat the whites of 8 eggs very stiffly and mix with the chocolate and the cherry syrup, and coat the third piece with it. Put the part covered with chocolate at the bottom of a mould or cake tin, over it put the part covered with the cherry syrup, and on top, put the white part. Simmer in a double saucepan for 2 hours. Serve with Weinschaum sauce.

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