Name: Cuban Pudding
Cuisine: American
Ingredients: 1 pound of sponge cakes; 1 basin; 2 pints of rich cream previously sweetened with a quarter of a pound of loaf sugar and brought to the boiling point; 10 eggs; 1 mold; 4 or five ounces of preserved ginger around it; 1 cloth; 1 half

Original Recipe

Crumble a pound of sponge cakes, an equal quantity, or less if preferred, of cocoanut, grated in a basin. Pour over two pints of rich cream previously sweetened with a quarter of a pound of loaf sugar and brought to the boiling point. Cover the basin and when the cream is soaked up stir in it eight well-beaten eggs. Butter a mold, arrange four or five ounces of preserved ginger around it, pour in the pudding carefully and tie it down with a cloth. Steam or boil slowly for an hour and a half; serve with the syrup from the ginger, which should be warmed and poured over the pudding.

1 pound of sponge cakes
1 basin
2 pints of rich cream previously sweetened with a quarter of a pound of loaf sugar and brought to the boiling point
10 eggs
1 mold
4 or five ounces of preserved ginger around it
1 cloth
1 half

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1

Crumble a pound of sponge cakes, an equal quantity, or less if preferred, of cocoanut, grated in a basin.
2

Pour over two pints of rich cream previously sweetened with a quarter of a pound of loaf sugar and brought to the boiling point.
3

Cover the basin and when the cream is soaked up stir in it eight well-beaten eggs.
4

Butter a mold, arrange four or five ounces of preserved ginger around it, pour in the pudding carefully and tie it down with a cloth.
5

Steam or boil slowly for an hour and a half; serve with the syrup from the ginger, which should be warmed and poured over the pudding.

Original Recipe

Ingredients

Instructions