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📝 Description
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🥘 Ingredients
1 pint of cream, 1/2 lb. of loaf-sugar, 1/2 lb. of Savoy or sponge-cakes, 8 eggs, 3 oz. of preserved green ginger.
👨🍳 Method
Crumble down the cakes, put them into a basin, and pour over them the cream, which should be previously sweetened and brought to the boiling-point; cover the basin, well beat the eggs, and when the cream is soaked up, stir them in. Butter a mould, arrange the ginger round it, pour in the pudding carefully, and tie it down with a cloth; steam or boil it slowly for 1-1/2 hour, and serve with the syrup from the ginger, which should be warmed, and poured over the pudding.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this West-Indian Pudding from Mrs. Beeton's old tome, and I must say, it was a delightful trip back in time. I found the process of steaming the pudding quite therapeutic, and the aroma of ginger wafting through my kitchen was simply enchanting. The surprise came when I flipped the pudding out of its mould—it was like unveiling a velvety, golden treasure. The texture was remarkably light, given the richness of the ingredients. This pudding is perfect for a comfort-seeker looking to indulge in a bit of nostalgia. I served it with the warm ginger syrup drizzled on top, which added a wonderful zing. The combination of creamy custard and tangy ginger is a match made in heaven. If you're up for a bit of old-fashioned baking and have a few hours to spare, this pudding is a wonderful way to end a meal.
