Show toothsome Tood isome sweets by nicolas soyer chef of f brooks Brooka club london pudding a ja la take somo some aliceo of stale W pren fh bread and toast to a light calap brown then spread thickly barst with butter then with golden syrup jalace place a layer of golden syrup in la a well greased paper koume aish spi sprinkle Inkle it with washed and dried chopped ed currents chopped sultan tanas a liffe chopped lemon peel and avery n very btttle grated nutmeg or al spice put a a layer of tho the toast then currants sul sultanas tanas peel and spice and repeat abb layers until the dish la Is tull full make ft a custard with halt half a pint of milk the well beaten yolk of an egg eg and a of powdered sugar lugar pour over the tha whole and leave for or fifteen minutes meanwhile whip the white ot of an egg to io a stiff froth with a few drops of lemon juke juice add IL ft little powdered and pile high on top of the pudding put in a well buttered bag bake to a golden brown tor r thirty minutes and serve the berengue berl ngue mixture I 1 max be omitted pd the custard mafia made with the whole egg in that thai case bake the pudding for thirty five minutes dust some powdered sugar over and serve genoese paste take six ounces of flour and sift it on a sheet of pa paper per then half a pound of powdered ca castor stor sugar and five ounces of butter butte melted but gothot no nol hot break six eggs in a basin and place the basin in some boiling water in a separate pan placed over gentle heat beat the eggs and sugar for or twenty minutes or so with an egg beater to a nice consistency take the basin oft the fire and beat the cori contents tenta a little again add flour and butter mix lightly with a wooden spoon but do not stir it up to a cream flavor according to taste take any kind of mold or tin you like well butter it and dredge with castor sugar three parts fill it with the paste and place in the paper bag allow thirty five minutes in a moderate ove oven n copyright 1911 by sturgis walton company |