A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Let the custard soak into the cake layers for one hour before steaming. Serve with wine sauce or a custard seasoned with wine.
Preserved exactly as written in the original source
Butter well the inside of a pudding-mold
Sprinkle some of the chopped fruit on the bottom of the mold, then slices of stale sponge cake
Shake over this some spices, cinnamon, cloves and nutmeg, then fruit again and cake, until the mold is nearly full
Make a custard of a quart of milk, four eggs, a pinch of salt, two tablespoonfuls of melted butter
Pour this over the cake without cooking it; let it stand and soak one hour
Then steam one hour and a half
Serve with wine sauce or a custard seasoned with wine
Modern guidance to help you succeed with this vintage recipe
Soaking stale cake in uncooked custard allows the egg proteins and starches to fully hydrate before heat sets them, creating a cohesive, creamy texture throughout. The hour-long soak ensures even absorption, preventing dry pockets. Steaming rather than baking provides gentle, moist heat that cooks the custard evenly without curdling, while the butter creates richness and helps bind the layers. The stale cake's drier structure acts like a sponge, absorbing maximum custard for a tender, pudding-like consistency.
The assembled, uncooked pudding can be covered and refrigerated for up to 8 hours after the initial 1-hour soak. Bring to room temperature for 30 minutes before steaming. The cooked pudding can be made 1 day ahead, cooled completely, covered, and refrigerated; reheat by steaming for 20-30 minutes until warmed through.
Store leftover pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds, or steam the entire pudding for 15-20 minutes. The texture may become slightly denser upon reheating. Serve with freshly made wine sauce for best results.
AI-generated tips from Chef Cecil's culinary database
The assembled, uncooked pudding can be covered and refrigerated for up to 8 hours after the initial 1-hour soak. Bring to room temperature for 30 minutes before steaming. The cooked pudding can be made 1 day ahead, cooled completely, covered, and refrigerated; reheat by steaming for 20-30 minutes until warmed through.
Store leftover pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds, or steam the entire pudding for 15-20 minutes. The texture may become slightly denser upon reheating. Serve with freshly made wine sauce for best results.
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