Sponge Pudding
Ingredients
Directions
Prepare the mold
Butter a mold thickly.
Fill the mold three-quarters full with small sponge cakes soaked in wine.
Fill the mold with rich cold custard.
Butter a piece of paper.
Place the paper over the mold.
Tie a floured cloth over the paper.
Close the mold.
Cook and serve
Boil for one hour.
Carefully turn out the pudding and pour cold custard over it.
Bake and serve with wine sauce instead.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Small sponge cakes
- Absorb wine and form the soft, spongy body of the pudding.
- Rich cold custard
- Adds moisture and richness, filling the gaps between the sponge pieces.
The step that matters
Carefully turn out the pudding. The pudding is soft and set only partly after boiling, so turning it out gently keeps its shape and prevents it from tearing or collapsing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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