This pudding was made in a border mould and after turning it onto a round porcelain dish from Royal Doulton we very carefully cut away a little section from the top of each pancake to reveal the mixed fruits inside.
Ingredients:-
12 very thin, small pancakes
1 oz. butter
approximately ½ pint sweetened apple puree
special custard
2 oz. diced glace cherries
1 oz. softened, diced angelica
3 oz. sultanas
Method:-
1. Make the thin pancakes exactly as explained in recipe and spread them out over a piece of oiled greaseproof paper. Butter an ordinary border mould with given butter.
2. Pour just enough warm water over the mixed crystallized fruits and sultanas to cover, never forgetting that if you could manage wine instead of water so much the better; but the choice is purely optional.
3. Make the custard and when the fruits have soaked for 30 minutes in the water or wine, drain well and mix them with the apple puree. Spread a little of this mixture over the center of pancake, then fold them up into little squares or quarters fan shapes. Lay these down in the border mould.
4. You will have spaces left in between so pour in the special custard until the mould is filled and then cover the top closely with kitchen foil.
5. Place in a wide, shallowish pan with enough boiling water in it to come halfway up the sides of the mould. Cover and allow to poach with extreme gentleness for 50 minutes.
6. Chill in refrigeration when absolutely cold and set, turn out on to chosen dish. Fill a little of the special custard into central cavity, run the rest around the outside of the mould on your dish and if you want, you can take a little sharp knife and cut away little bits of bases, now tops of the pancakes so that the mixed fruits and sultanas are thus disclosed. This is purely a garnish trick; but has no importance whatsoever except to the eye.
Special Custard:-
This is nothing more nor less than a much thicker basic confectioners’ custard.
Ingredients:-
½ pint milk
vanilla pod whenever possible
4 separated egg yolks
1½ oz. flour
3 oz. castor sugar
Method:-
1. Place flour, castor sugar and egg yolks into a bowl and whip until very pale and foamy.
2. Heat milk to boiling point with vanilla pod. Remove, wipe and store pod.
3. Pour some of the boiling milk on to the egg/flour/sugar mixture and stir until smoothly blended.
4. Turn into remaining milk, stir again and when perfectly incorporated turn into the top of a double saucepan over hot water and stir over a low heat using a wooden spoon. Continue until custard is really very thick. Then use as explained in recipe above.