Gipsy Pudding
Ingredients
Directions
Prepare
Spread currant jelly or preserves on the slices of cake.
Stack the slices like sandwiches in a dish.
Make the custard and serve
Prepare a boiled custard and pour it hot over the cake.
Allow it to cool before serving.
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
- Stale sponge cake
- Provides the soaked, spongy base that absorbs custard and holds the layers together.
- Currant jelly or preserves
- Adds sweetness and fruity flavour, and a sticky layer between the cake slices.
- Boiled custard
- Moistens the cake as it soaks in, giving the pudding its creamy, tender texture.
The step that matters
Pouring the hot custard over the cake. The cake must absorb the custard evenly. Stale, light cake soaks up liquid gradually, so pouring slowly and letting it settle helps keep the layers moist rather than soggy in spots.
“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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