Pudding A La Camille Pouding A La Camille

Put into a stewpan one pint of new milk, the chopped peel of one lemon, a pinch of cinnamon, and three ounces of castor sugar; bring this to the boil, then mix into the pan four ounces of Marshall's Creme de Biz, stir again till it boils, then let it simmer on the side of the stove for about five minutes, when it should be removed from the fire and set aside till somewhat cool; stir into it by degrees five whole beaten-up raw eggs, one ounce of uncrystallised cherries cut into small pieces, half an ounce of angelica cut up small, half an ounce of finely-chopped blanched sweet almonds, and a teaspoonful of vanilla essence. Butter well a pudding or Charlotte mould, and line it with buttered paper, sprinkle all over it some finely-shredded Julienne strips of mixed candied peel, and pieces of dried cherries, then put the mixture prepared as above into the mould, knock this on the table so that the mixture sinks well into it, and steam the pudding for one and a half hours (see p. 433), then take it up and turn out on a hot dish, remove the paper carefully and pour round the base the sauce prepared as below, and serve while quite hot. This is an excellent pudding for a dinner or luncheon sweet.

Sauce For Pudding A La Camille

Put into a stewpan the pulp of two oranges freed from pips, the finely-chopped peel of the same that has been freed from pith, half-a pint of water, two tablespoonfuls of raspberry pulp or jam, and one and a half ounces of castor sugar; bring this to the boil, them add to it half an ounce of the best arrowroot that has been mixed with a wineglassful of Marshall's Maraschino Syrup; stir again till boiling, then wring through a tammy, colour with a few drops of carmine, add the fruit of three peeled bananas cut up into little dice shapes, make hot in the bain-marie and use.

Chocolate Pudding With Fruits Pouding Chocolat Aux Fruits

Take a turban mould, butter and paper it well, then have two new French rolls from which take the crumb, and put it in a basin and mix it with two ounces of castor sugar, a saltspoouful of vanilla essence, and two ounces of Fry's Caracas Chocolate that is cut fine; pour on it half a pint of warm cream, and let this stand till the roll is well soaked; then mix up with five raw eggs and pour into the papered mould, put it to steam for about three-quarters of an hour (see page 133); then turn out and remove the paper from it. Have a Chocolate sauce prepared (vol. i.) to pour entirely ever the pudding, fill up the centre with any nice mixed hot fruits that are cooked and just mixed up with a little Maraschino and a little castor sugar. Serve hot for dinner or luncheon sweets.

Diplomat Pudding Pouding La Diplomate

Well butter a plain Charlotte mould and line it with buttered foolscap paper, ornament it all over with strips of dried cherries and greengages, pressing the fruits closely to the moulds. Take equal proportions of sponge and ratafia biscuits, place a layer of one of these on the bottom of the mould, sprinkle over it some finely-cut fruit such as used for the garnish, place a layer of the other biscuits on the top, and continue this process until the mould is full. Mix together half a pint of single cream, two ounces of castor sugar, and as much ground cinnamon as will cover a threepenny-piece, also the finely-chopped peel of a lemon, a few drops of vanilla essence, a wineglassful of brandy, half a wine-glass of Maraschino liqueur, and six whole raw eggs; beat up well with a fork, then pour the mixture into the prepared mould arid steam for an hour and a half (see page 433). When cooked, take up and turn it out on a hot dish, remove the paper from it, and pour round it Mousseline sauce (see recipe), and serve quite hot for dinner or luncheon.