Queen Pudding Recipe

1 quart of cream
1/2 pound of Jordan almonds
1/2 pound of sugar
1/2 pound of Sultana raisins
Yolks of six eggs
Blanch the almonds and pound them to a paste, or use a half pound of
ordinary almond paste. Put half the cream in a double boiler over the fire,
add the yolks and sugar beaten to a cream, add the almond paste. Stir until
the mixture begins to thicken, take from the fire and beat with an egg
beater for three minutes. Strain through a fine sieve, and, when very cold,
add the Sultanas and the remaining cream. Freeze, turning the dasher very
slowly at first and more rapidly toward the end. Remove the dasher, scrape
down the sides of the can and pull the cream up, making a well in the
centre. Fill this well half full with apricot jam, cover over the pudding
mixture, making it smooth; repack, and stand aside for two hours.
Serve plain or with a cold Purée of Apricots.
This will serve twelve persons.

Rating:

1/5 by 1 people.

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