Italian Pudding
INGREDIENTS for pudding for 6 to 8 persons. lb. of any kinds of plain sweet biscuits, 6 macaroons or 2 dozen ratafias, 1 oz. of sultanas, 2 oz. of candied peel, 1 oz. of pistachio nuts, 1/4 pint of cream, 1/2 wineglass of rum, 8 eggs.
AVERAGE COST, 2s. 3d.
Pound in a mortar the biscuits and ratafias or macaroons to a powder, chop the candied peel, pistachio nuts and sultanas finely and mix with the eggs, beaten, and the rum and cream. Put the mixture in a mould, buttered and lined with paper; cook in a bain marie for 1 hour and serve with Italian punch sauce.
TIME.-1 hour.
SEASONABLE at any time.
ITALIAN SAUCE.
Italian Punch Sauce. INGREDI- ENTS for sauce for 1 pudding.-2 wineglasses of rum, 1/2 lb. of loaf sugar, the juice of 1 orange if in season, if not, that of a lemon, flavouring of vanilla or lemon.
AVERAGE COST, 7d.
Put all, except the fruit juice, in a saucepan and mix thoroughly. A few minutes before the sauce is required set it on the fire, flame the spirit and, after covering the pan for a minute, add the juice and strain.
TIME.-5 minutes.
SEASONABLE. -Can be served with any hot rich pudding.