Caramel Pudding

Leonie Penin

Five eggs, the four yolks and one whole one, one gill of cream, one half-pint of milk, one ounce of sifted sugar, one quarter of a pound of lump sugar, just moistened with cold water, then boiled to a light golden color, poured into a mold. When the caramel is set, then pour in custard, tie down with foolscap paper and steam very gently for an hour and a half. When cooked it should be buried in ice until required for use. The eggs, cream, sugar and milk should all be well beaten together.

From page 58 of the 1904 edition.

Original page from the book