| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Cornish |
Cornish |
1 |
servings |
INGREDIENTS
| 1 |
|
1 1/2 pints custard; (850ml) |
| 1 |
pt |
Clotted cream; (570ml) |
| 4 |
|
Egg whites |
|
|
Citron powder |
|
|
Castor sugar |
INSTRUCTIONS
For this recipe you require two aluminium pudding basins, the smaller
being able to fit inside the other and leave a 1/2inch (12mm) gap all
the way round. Put a layer of custard in the bottom of the smaller
dish about 1/2inch (12mm) thick, then a layer of clotted cream the
same thickness, and repeat the layers until both custard and cream
are fully used and ending with a cream layer. Sprinkle citron, or
even thin lemon slices, on top then a dusting of castor sugar. Now
whip the egg whites until stiff and place on the top. The smaller
basin should now fit inside the larger and the gap packed with ice.
Bake in a very hot oven about 500 degrees F (260 degrees C) for 2 1/2
minutes or under a fierce grill to brown the top lightly.
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