Steamed Cherry Pudding

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • ½ pound fresh cherries
    • 3 ounces brown breadcrumbs


    Combine breadcrumbs, ounces castor sugar and grated lemon rind in a mixing bowl. Wash, pick and stone the cherries, and add three-quarters of them to breadcrumb mixture. Scald cream and pour it over the crumbs and fruit. Stir in beaten egg yolks. Beat whites until stiff and fold into mixture.<