Prince Albert's Pudding

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Take one-half pound of butter, one-half pound of grated bread crumbs, one-half pound of sugar, the juice of two lemons with the rinds grated in; add six eggs well beaten, a glass of brandy and four tablespoonfuls of marmalade. Steam this pudding in a mould and serve with wine sauce.