RECIPE.
Pudding St. Cloud. Required: One pint of strong., clear coffee .coffee essence may be used), 3 eggs, 2oz of almonds, 2oz of castor sugar, stale sponge cake, 3 tablespoonfuls of apricot marmalade or jam. half a gill of cream, butter, glace cherries, angelica. Blanch, shred and bake the almonds pale brown. Coat a plain charlotte mould thickly with clarified butter, and sprinkle liberally with the prepared almonds when cold. Three-quarters till the mould with small pieces of cake, interspersing the remainder of the almonds. Dissolve the sugar in the coffee, pour over the well-beaten eggs, stirring meanwhile and add the cream. Strain into the mould, cover with a buttered paper and steam very gently for about two hours. Turn out and set aside until cold. Dilute the apricot marmalade with a little water, sweeten to taste, and when cool strain over the pudding. Decorate with rings of cherries and strips of ange 1 ica.
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Bibliographic details
Waikato Times, Volume 110, Issue 18407, 14 August 1931, Page 5
Word Count
155RECIPE. Waikato Times, Volume 110, Issue 18407, 14 August 1931, Page 5
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