Dutch Custard, or Baked Raspberry Pudding

Preparation info
    • Difficulty


    • Ready in

      25 min

Appears in

By Eliza Acton

Published 1845

  • About


  • Raspberries, pint
  • sugar, 6 oz.
  • eggs,


Lay into a tart-dish a border of puff-paste, and a pint and a half of freshly-gathered raspberries, well mixed with three ounces of sugar. Whisk thoroughly six large eggs with