Home › The Principles of Cookery › Marchioness Pudding

Marchioness Pudding

Beat the whites of six eggs to a stiff froth, and eight ounces of fresh butter to a cream. Add to the creamed butter eight ounces of finely-powdered loaf sugar and the same weight of grated cocoa-nut. Stir in the eggs, and fill a well-buttered tin mould. Bake in a quick oven. This pudding is to be eaten hot or cold. Or, line the mould with a rich paste, made as follows. Rub into four ounces of fresh butter, turned to cream, a quarter of a pound of fine flour. Mix an ounce of powdered sugar and the same weight of rice-flour, add them to the butter and flour, and moisten to a paste with two well-beaten eggs. Work all together well, line the tin mould, put the mixture in, and bake. Time, without paste, twenty minutes; with paste, one hour or more. Sufficient for four or five persons.