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

Ingredients

• 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 

Method

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.