Melrose Pudding (creole) Recipe

Melrose Pudding (creole) Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
2 cup: Fine, dry breadcrumbs,
3 tbsp: Lemon juice,
-divided,
1 each: 8 ounce package coconut,
1/2 cup: Milk,
-macaroons,
1 tbsp: Butter, softened
3/4 cup: Sherry, divided
3/4 cup: Sugar,
1 cup: Apple jelly,
6 each: Eggs, separated
1/2 lbs: Sponge cake, cut into 1/2-
2 tsp: Grated lemon rind,
-inch slices,

Directions:
Combine 1 cup breadcrumbs and milk; stir well. Set aside.
Cream butter; gradually add sugar, beating well after each
addition. Add breadcrumb mixture, lemon rind and juice; mix well.
Beat egg whites (at room temperature) until stiff peaks form. Fold
whites into yolk mixture.
Cover bottom of a greased 2-quart casserole with a thin layer of
custard mixture. Layer macaroons evenly over custard; sprinkle with
1/4 cup sherry. Pour one-half of remaining custard mixture over
macaroons.
Spread jelly on cake slices. Place slices over custard layer.
Sprinkle remaining breadcrumbs over top. Add remaining sherry; top
with remaining custard. Cover; bake at 350 degrees F for 35 minutes
or until set. Serve warm.

"From the Cane River" (Northern Louisiana) _Companys Coming!_
Southern Living/Southern Heritage Oxmoor House, 1983 ISBN
0-8487-0603-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-01-95


Source from luhu.jp

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