Recipes > Desserts > Puddings > Ratafia Pudding

Ratafia Pudding


  • 1 pint of milk
  • 3 eggs
  • 4 sponge cakes
  • 1/2 pound of ratafias


Boil the milk, and when it has cooled a little add to it the three eggs, well beaten.

Break the sponge cakes and ratafias in pieces, and pour the custard over them.

Decorate a greased mould with raisins, and pour the mixture into the mould.

Cover with greased paper, and steam for two hours.

Serve with sweet or wine sauce.


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The Skilful Cook (1905).

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