Royal Pudding a la Belle Indienne

Summary

Yield
Servings
Source The Gourmet Cookbook, Volume I
Prep time3 hours
Region

Description


Royal Pudding a la Belle IndienneThis is not your mom's Royal brand pudding product!

I made this for Annette's big birthday almost a year after she had read about it and set her steel will upon it. It's some trouble, but in the end it is well worth the trouble and the wait - what a spectacle! 

Ingredients

1easpongecake (dried to crumbs)
2cHeavy Cream
1⁄4cRum (medium-dark)
1cSugar
1cCurrants (finely chopped)
3TCitron (chopped candied)
3TAngelica (chopped candied)
3TCherries (chopped candied)
3TApricots (chopped candied)
3TPears (chopped candied)
3TPineapple (chopped candied)
3eaEggs
1tCinnamon
1tCloves
1tNutmeg
1⁄2calmonds (blanched, chopped)
1⁄2cpistachios (blanched, chopped)
1 1⁄2cFlour
3⁄4tSalt
1pnBaking Soda
1 1⁄2tBaking Powder

Instructions

Combine all ingredients in sensible fashion. Pack lightly into a buttered 2-quart mold and cover with parchment paper and lid or foil. Boil for 3-3.5 hours at a good steady boil. Cool in the boiling water overnight. The next day, boil for 30 minutes more, then unmold. Splash with half a cup of rum and set ablaze, taking appropriate precautions in defense of life, property, and wedded bliss. Serve with Sauce a la Belle Indienne.

Notes

The biggest trick to this is finding all the ingredients. I never did find the candies pears, but the result was spectacular nonetheless.
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