Method.—Remove the crust from the loaf, and rub the crumb through a wire sieve.
Put five ounces of the crumbs into a basin with the sugar and grated lemon rind.
Boil the milk, pour it over the crumbs, and add the vanilla essence.
Whip the cream to a stiff froth, and mix it with the pudding, adding also the yolks of the eggs.
Beat the whites of two eggs to a stiff froth, and stir them in lightly.
Put the mixture into a well-greased mould, and steam for an hour and a half.
Diplomatic Pudding.
- Ingredients—¼ pint of sweet jelly.
- 1 pint of milk.
- ½ oz. of gelatine.
- 2 sponge cakes.
- 2 oz. of ratafias.
- 1 whole egg, and 4 yolks.
- 2 oz. of sugar.
- A little flavouring essence.
Method.—Soak the gelatine in a little milk.
Break the sponge cakes and ratafias, and put them into a basin.