Cabinet Pudding
Source of Recipe
Big Love
List of Ingredients
1/2 cup raisins
2 tablespoons rum, brandy or water
10 oz. chocolate or plain sponge cake
1/2 cup superfine sugar
1 cup chopped nuts
4 eggs
2 cups milk
1/4 cup sliced almonds
1 recipe Raspberry sauce for serving
Raspberry sauce:
1-3/4 cup fresh or frozen raspberries;
2 tablespoons lemon juice;
1/3 cup superfine sugar;
1/3 cup framboise liqueur or water.
Recipe
Combine everything in a saucepan and bring slowly to a boil.
Simmer for a few minutes.
Meringues:
1-3/4 cup fresh or4 egg whites;
1/2 cup superfine sugar
Instructions:
Soak raisins in rum, brandy or water for at least 1 hour.
Preheat oven to 350 degrees. Butter an oval baking dish.
Break up sponge cake coarsely and place in buttered dish.
Add raisins and soaking liquid, then sprinkle with 1/4 of the sugar and chopped nuts. In a bowl, beat eggs and remaining sugar and whisk in milk. Pour into dish, and sprinkle with almonds.
Place dish in roasting pan and add boiling water to come halfway up sides of dish.
Bake 1 to 1-1/2 hours until custard is lightly set. Meanwhile, prepare Raspberry sauce (below). Serve pudding hot with sauce.
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper. Whisk egg whites in large bowl until stiff but not dry. Sprinkle 1 Tbsp sugar over egg whites and whisk one minute more. Sprinkle 1/2 of remaining sugar over and fold in carefully. Then fold in remaining sugar. Using a pastry bag with a plain or star nozzle, pipe 12 to 16 small ovals or circles onto prepared baking sheets or drop spoonfuls onto sheets. Bake 1 to 1-1/2 hours until crisp on outside. Cool on wire rack. Can be flavored with raspberry extract (add red food coloring); drizzled with honey and sprinkled with almonds; or take to round ones, dip one end of each in melted chocolate, put a layer of whipped cream between, and stick together.
|
|
member logon
