Vermicelli Pudding
May be made according to the foregoing receipt.
Neapolitan Pudding.—(Very fine.) ✠
- 1 large cup fine bread-crumbs soaked in milk.
- ¾ cup sugar.
- 1 lemon—juice and grated rind.
- 6 eggs.
- ½ lb. stale sponge-cake.
- ½ lb. macaroons—almond.
- ½ cup jelly or jam, and one small tumbler of Sherry wine.
- ½ cup milk poured upon the bread-crumbs.
- 1 tablespoonful melted butter.
Rub the butter and sugar together; put the beaten yolks in next; then the soaked bread-crumbs, the lemon, juice, and rind, and beat to a smooth, light paste before adding the whites. Butter your mould very well, and put in the bottom a light layer of dry bread-crumbs; upon this one of macaroons, laid evenly and closely together. Wet this with wine, and cover with a layer of the mixture; then with slices of sponge-cake, spread thickly with jelly or jam; next macaroons, wet with wine, more custard, sponge-cake, and jam, and so on until the mould is full, putting a layer of the mixture at the top. Cover closely, and steam in the oven three-quarters of an hour; then remove the cover to brown the top. Turn out carefully into a dish, and pour over it a sauce made of currant jelly warmed, and beaten up with two tablespoonfuls melted butter and a glass of pale Sherry.
A plain round mould is best for the pudding, as much of its comeliness depends upon the manner in which the cake and macaroons are fitted in.
It is a pretty and good pudding, and will well repay the trifling trouble and care required to manage it properly.
It is also nice boiled in a buttered mould.