How to Make Custard Pudding - The Victorian Way

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Today, Mrs Crocombe is making a very good custard pudding. In fact, this recipe is so tasty and simple to make that she's thinking of adding it to her notebook cookbook.

With her seal of approval, who are we to disagree?

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INGREDIENTS
750ml single cream
5 sheets of gelatine, soaked in cold water
Egg yolks from 4 large eggs (or 7 small)
Orange flower water
Brandy
Blackcurrant jam (jelly)

METHOD
Take a quarter of the cream and heat it a little before adding the gelatine. Whisk the egg yolks and add the remaining cold cream. Whisk again, then add the quarter of heated cream.

To thicken the mixture, place it in a pan and heat gently. Be careful not to curdle it.
Once the custard has cooled, add the brandy and a little orange flower water before stirring.

Line the mould with almond oil before pouring the custard in. Then, leave to chill until the custard has set.

To finish, gently heat a little blackcurrant jam to make a contrasting sauce. Turn out the pudding from its mould and pour the sauce around the base of the custard pudding.

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