Dutch Custard, or Baked Raspberry Pudding

25 to 30 minutes.


  • Raspberries, 1½ pint
  • sugar, 6 oz.
  • eggs, 6:


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 three ounces more of sugar, and pour it over the fruit: bake the pudding from twenty-five to thirty minutes in a moderate oven.

Break the eggs one at a time into a cup, and with the point of a small three-pronged fork take off the specks or germs, before they are beaten, as we have directed.