Pudding à la Victoria

Name: Pudding à la Victoria
Yield: Serves 4–6 (fills a 570 ml/1 pt/2⅓ cup round, straight-sided charlotte mould)
Ingredients: pinch of ground nutmeg; 170 ml/6 fl oz/¾ cup milk; 1 egg, plus 1 egg yolk; 1 egg, plus 1 egg yolk; 30 g/1 oz/¼ cup candied citron or lemon peel; 30 g/1 oz/¼ cup candied citron or lemon peel; 30 g/1 oz/⅓ cup preserved cherries (see note); 1 tbsp caster sugar; finely grated zest and juice of 1 lemon; 15 g/½ oz/¼ cup flaked almonds; 150 g/5½ oz perfectly ripe plums, preferably Victoria (about 3 plums); 250 g/½ lb leftover sponge cake; 2 tbsp butter, softened, plus extra for the mould

Preparation info

Serves
4–6
(fills a 570 ml 1 pt 2⅓ cup round, straight-sided charlotte mould)

Difficulty
Easy

Appears in

How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

About

Another recipe ostensibly named for the queen, this may well actually take its name from the plums it is based on. The variety ‘Victoria’ is ideal for this recipe, as it is an excellent cooking plum. Bred in the 1840s, it is one of the most popular plum varieties in Britain, because it not only cooks up well (if picked slightly under-ripe), but is delicious as an eating plum. It is aptly named, for Queen Victoria loved fruit and was an enthusiastic, knowledgeable kitchen ga

Ingredients

Main course
Vegetarian

Ingredients

Method