Sponge Cake Pudding. No. 2

Original Recipe

Butter pudding-mold; fill the mold with small sponge cakes or slices of stale plain cake that have been soaked in a liquid made by dissolving one-half pint of jelly in a pint of hot water. This will be of as fine a flavor and much better for all than if the cake had been soaked in wine. Make a sufficient quantity of custard to fill the mold and leave as much more to be boiled in a dish by itself. Set the mold, after being tightly covered, into a kettle and boil one hour. Turn out of the mold and serve with some of the other custard poured over it.

Ingredients

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  • 1 pint of hot water
  • 1 flavor and much better for all than if the cake had been soaked in wine
  • 1 sufficient quantity of custard to fill the mold and leave as much more to be boiled in a dish by itself
  • 1 kettle and boil one hour

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Pudding Mold

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Instructions

  1. 1

    Butter pudding-mold; fill the mold with small sponge cakes or slices of stale plain cake that have been soaked in a liquid made by dissolving one-half pint of jelly in a pint of hot water.

  2. 2

    This will be of as fine a flavor and much better for all than if the cake had been soaked in wine.

  3. 3

    Make a sufficient quantity of custard to fill the mold and leave as much more to be boiled in a dish by itself.

  4. 4

    Set the mold, after being tightly covered, into a kettle and boil one hour.

  5. 5

    Turn out of the mold and serve with some of the other custard poured over it.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)