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Lord John Russell's Pudding

Puddings and Sweet Deserts

Frozen custard with citrus, almond and brandy flavourings, cherry and pineapple pieces folded-in. (White 1932, etc)

Lord John Russell

The Lord John Russell in question is presumably the 1st Earl Russell, the English Whig and Liberal politician who served twice as Prime Minister of the United Kingdom in the mid-19th century. Why or how he came to have a pudding named after him is far from clear, but it would have been around the time - the 1850's - that artificial refrigeration was first commercialised, leading to the popularisation of frozen desserts such as Nesselerode Pudding.

As Alexis Soyer himself pointed out, with all the modesty of a celebrity chef; "The impression grows on us that the man of his age is neither Sir Robert Peel, nor Lord John Russell, nor even Ibrahim Pacha, but Alexis Soyer."

The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Lord John Russell's Pudding

3 egg yolks
3/4 pint milk
1 oz sugar
Grated rind of 1 small lemon of a half orange
1/2 oz gelatine
2 tablespoons warm water
1/2 pint single cream
1 tablespoon brandy
Almond essence
1 tablespoon chopped mixed peel
1oz glace cherries, quartered
1 oz glace pineapple cut into small pieces

Beat the yolks and milk, add sugar and citrus rind. Warm over hot water until it thickens enough to coat a spoon. Allow to cool slightly. Dissolve gelatine in the warm water, add to the custard and stir in all the other ingredients.
Turn into a bowl, cover and freeze for 2 hours. Remove and beat smooth, then return to the freezer for 3 hours. Repeat if necessary.

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