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Derby Pudding
Puddings and Sweet Deserts

Layer of jam in a dish, cake fingers placed over and filled with custard. Thin meringue over, baked.


Original Receipt from Tried favourites cookery book, 1912

Derby Pudding:

Put a layer of jam into a buttered pie-dish. Cover with stale sponge-cakes cut in fingers; add more jam and more cake till dish is nearly full. Make a boiled custard with the yolks of 2 eggs, 1 pint milk, and tablespoonful sugar. Flavour with vanilla, and pour over cakes. Let this soak 1 hour. Then whip the whites of the 2 eggs, add a very little sugar and vanilla. Spread over the top of pudding. Place in a quick oven to slightly brown.




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