oil for greasing
400 ml (14 fl oz) milk
pared rind of 1 lemon
3 eggs
1/3 cup (75 g) 3oz castor sugar
few drops of almond essence
2 tsp (10 ml) gelatine
2 oz (50 g) glace cherries, halved
25 g (1 oz) cut mixed peel or whole citron
peel, finely chopped. 125 ml (4 fl oz) double cream (heavy cream)
400 ml (14 fl oz) milk
pared rind of 1 lemon
3 eggs
1/3 cup (75 g) 3oz castor sugar
few drops of almond essence
2 tsp (10 ml) gelatine
2 oz (50 g) glace cherries, halved
25 g (1 oz) cut mixed peel or whole citron
peel, finely chopped. 125 ml (4 fl oz) double cream (heavy cream)
for the decoration
whipped cream
glace cherries
glace cherries
method
1. Lightly oil a 750 ml (1 1/4 pint) mould.
2. In a saucepan warm the milk with the lemon rind, but do not let it boil.
3. Beat the eggs with the sugar in a mixing bowl until fluffy and pale, and slowly stir in the warm milk.
4. Strain the custard back into the clean pan or into a double saucepan or bowl placed over hot water.
5. Cook over very low heat for 15 - 20 minutes, stirring all the time, until the custard thickens. Do not let it approach the boil.
6. Strain the custard into a bowl, stir in the almond essence, and leave to cool.
7. Put 15 ml (1 tbsp) water into a small heatproof bowl, and sprinkle the gelatine on top of the liquid.
8. Stand the bowl over a saucepan of hot water and stir the gelatine until it has dissolved completely.
9. Cool the mixture slightly, then stir it into the custard. Leave in a cool place until it begins to set, stirring from time to time to prevent the formation of a skin.
10. Stir the cherries and chopped peel into the setting custard.
11. In a separate bowl, whip the cream until it is semi-stiff, then fold it into the mixture.
12. Pour the pudding into the prepared mould and refrigerate for about 2 hours until set.
13. Turn out on to a flat, wetted plate. Decorate with whipped cream and glace cherries.
2. In a saucepan warm the milk with the lemon rind, but do not let it boil.
3. Beat the eggs with the sugar in a mixing bowl until fluffy and pale, and slowly stir in the warm milk.
4. Strain the custard back into the clean pan or into a double saucepan or bowl placed over hot water.
5. Cook over very low heat for 15 - 20 minutes, stirring all the time, until the custard thickens. Do not let it approach the boil.
6. Strain the custard into a bowl, stir in the almond essence, and leave to cool.
7. Put 15 ml (1 tbsp) water into a small heatproof bowl, and sprinkle the gelatine on top of the liquid.
8. Stand the bowl over a saucepan of hot water and stir the gelatine until it has dissolved completely.
9. Cool the mixture slightly, then stir it into the custard. Leave in a cool place until it begins to set, stirring from time to time to prevent the formation of a skin.
10. Stir the cherries and chopped peel into the setting custard.
11. In a separate bowl, whip the cream until it is semi-stiff, then fold it into the mixture.
12. Pour the pudding into the prepared mould and refrigerate for about 2 hours until set.
13. Turn out on to a flat, wetted plate. Decorate with whipped cream and glace cherries.
serving amount
serves 4 to 6
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