Lord John Russell’s Pudding

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

An iced pudding of 1860. It makes a quart mould.


  • 6 egg yolks
  • finely grated peel of 1 lemon and 1 orange


Beat or blend the egg yolks with the milk, grated lemon and orange peel, sugar and softened gelatine. Beat over slow heat, preferably in a double saucepan, until it thickens. It must not, of course, boil or it will curdle. When thick, stir in half the cream and then the brandy, curaçao and fruit and allow to thicken again without boiling. Pour into a mould and stand in the freezing compartment