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Dessert

Gipsy Pudding

A pudding made by layering stale sponge cake with jelly or jam and hot custard, served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Gipsy Pudding

Ingredients

Directions

  1. Cut the stale sponge cake into slices.

  2. Spread jelly or jam on each slice.

  3. Pour hot boiled custard over the slices.

  4. Serve cold.

Recipe from a historical cookbook (Internet Archive).

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 absorbent base that soaks up the custard and holds its shape.
Jelly or jam
Adds sweetness and fruity flavour, and a sticky layer between the cake and custard.
Hot boiled custard
Soaks into the sponge to add moisture and richness as it cools.

“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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