Queen Mab's Pudding


Named after the Queen of the Fairies, this pudding is an very creamy custard which sets stiffly because it is fortified with gelatin


 Queen Mab's

  • 1 pint milk    
  • 1 lemon rind
  • yolks 6 eggs
  • 1 oz gelatine
  • ½ pint cream
  • a few drops almond essence
  • 1 oz each: pistachio nuts
  • 1 oz each: preserved ginger
  • 1 oz each: cherries and candied peel 



Steep in 1 pint milk the rind of a lemon cut very thin. 5 oz. Loaf sugar. Strain milk into yolks of 6 eggs; beat a little and stir over fire until it thickens. Let it cool a little; then mix it 1 oz gelatin dissolved in ½ cupful water, ½ pint cream and a few drops of almond essence. When a little stiffened put in 1 oz pistachio nuts, 1 oz candied fruit, 1 oz preserved ginger, 1 oz cherries cut in small pieces. Then put mixture into moulds previously soaked in water . When cold turn out.