Pudding à la Louise from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a plain round mould, butter it well, and put a well buttered paper round inside. Have some glacé cherries and cut each in four or five slices; line the mould all over with these, pressing...
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Cooking tools:
- Mold
- Parchment paper
- Chef's knife
- Cutting board
Ingredients
- water
- whipped cream
- carmine
- rose
- orange flower water
- milk
- cream
- boiling water
- paper
- custard
- whole eggs
- castor sugar
- butter
- buttered paper
- glacé cherries
- leaves
- roses
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