Little Puddings à la Grande Belle from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some small dariol moulds and butter them well with cold butter, then sprinkle the bottoms with shredded pistachio nuts and the sides with little shreds of mixed peel cut up in the same way; pa...
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Cooking tools:
- Dariole mold
Ingredients
- brown breadcrumbs
- custard
- shreds
- mixed peel
- maraschino
- syrup
- whole eggs
- single cream
- paper
- boiling water
- castor sugar
- cinnamon
- water
- apple
- cold butter
- butter
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