Pudding à la St. George

Pouding à la St. George

Method

Put a quarter of a pound of butter, with the peel of a lemon chopped fine, into a basin and work it till like a cream, then add a quarter of a pound of castor sugar and work for about five minutes; add five ounces of sponge or vanilla biscuit crumbs and one ounce of fine flour that has been sifted, work these for about five minutes and add by degrees three raw yolks of eggs and four ounces of beef suet chopped fine, half a wineglass of brandy and the same of maraschino, two or three crystallised or preserved apricots cut up in fine slices, and three stiffly whipped whites of egg. Have a mould well buttered and papered with a buttered paper, ornament the mould with dried cherries and apricots and blanched and shredded pistachio nuts in any pretty design; then put in the prepared pudding mixture, and steam for two hours and a half. When cooked, turn out carefully, remove the paper and serve the sauce as below round the dish, and iced apricots, cherries, raspberries, or currants if in season, or bunches of dried cherries if fresh fruit is not in season. The fresh fruit should be mixed with a little castor sugar and put on ice till wanted.

Sauce for Pudding à la St. George

Take two tablespoonfuls of apricot jam, two wineglasses of Marshall’s maraschino syrup, two wineglasses of the syrup from the preserved apricots, or plain syrup if crystallised apricots have been used, and a saltspoonful of apricot yellow; boil up all together, rub through the sieve or tammy, and keep on ice till wanted, then pour round the dish and serve.

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