Lord John Russell’s Pudding

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


  • 6 egg yolks
  • finely grated peel of 1 lemon and 1 orange
  • pints (9 dl.) milk
  • 1 oz. (30 g.) powdered gelatine melted in a little water
  • 1 wineglass brandy
  • 1 pint (6 dl.) double cream
  • 2 teaspoons orange cura£ao
  • 2 oz. (60 g.) crystallized pineapple
  • 2 oz. (60 g.) soaked raisins
  • 2 oz. (60 g.) crystallized cherries
  • 2 oz. (60 g.) caster sugar


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 of the refrigerator for 4 hours. Turn out and cover with the remaining cream whipped with the caster sugar.