Recipes > Desserts > Puddings > Fine Claret Pudding

Fine Claret Pudding


  • 1 pint claret
  • 1/2 pint water
  • 1/2 tablespoonful cornstarch
  • thin peel of 1/2 lemon
  • 4 tablespoonfuls sugar
  • 4 eggs
  • 8 sheets of red gelatine


Lay gelatine in cold water and let it remain until the pudding is prepared; put the wine, water, cornstarch, sugar, lemon peel and yolks of the 4 eggs in a saucepan and beat it up well with an egg beater for 5 minutes; then place saucepan with its contents over the fire and continue beating till just before boiling; remove from the fire, squeeze the water from gelatine, put it into the saucepan and mix with its contents; then set aside to cool; as soon as it begins to thicken add the whites of the 4 eggs, previously beaten to a very stiff froth; when this is well blended together rinse a jelly mould with cold water, sprinkle with sugar, pour in the mixture and set it either in cold water or on ice to get firm; serve with vanilla or cream sauce or turn the pudding onto a glass dish and lay a border of whipped cream around it. This pudding if made according to above recipe is very fine and sufficient for a family of 6 persons.


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Desserts and Salads (1920).

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