Humboldt Pudding

Description
Named after the famous explorer and influential naturalist, Alexander von Humboldt (1769–1859), this was one of Charles Ranhofer's elaborate molded puddings.

Ingredients

 * 5 – 6 large pancakes
 * apricot marmalade
 * 8 oz butter
 * 4 whole eggs
 * 5 egg whites (divided use)
 * 8 oz sugar (divided use)
 * 4 oz flour
 * 4 oz dried, peeled almonds

Sauce

 * ½ cup apricot marmalade
 * ½ cup syrup
 * ½ cup Madeira wine

Directions

 * 1) Pound the almonds into a powder with 4 oz of sugar, then pass through a sieve.
 * 2) Make five or six large pancakes.
 * 3) Coat them on one side with a layer of apricot marmalade and cut them 1¼ inch strips.
 * 4) Set the odd shaped pieces aside line a buttered dome-shaped cylindrical mold with the pancake strips, marmalade side up, allowing them to overlap.
 * 5) Cover the odd shaped pancake pieces with apricot marmalade and roll them into small rolls, then cut them in half-inch long bits.
 * 6) Cream the butter.
 * 7) One at a time, add the whole eggs and two of the egg whites to it.
 * 8) When this becomes frothy, add four oz of sugar, then the flour and the almond sugar powder.
 * 9) Mix thoroughly.
 * 10) Fold in the remaining well-beaten egg-whites.
 * 11) Pour this preparation into the pancake-lined mold, alternating it with layers of the small rolls previously prepared.
 * 12) When the mold is full set it in a bain-marie and allow the water to come to a boil on the fire, then cook it in a slow oven for 45 minutes.
 * 13) As soon as the pudding is done take it out and let it stand for a few moments before unmolding it on a dish, brush it over with hot apricot marmalade and serve with a sauce-boat of apricot sauce (recipe follows).

Sauce

 * 1) In a saucepan, dilute the apricot marmalade with the syrup.
 * 2) Heat to a boil, then strain through a wire sieve.
 * 3) Add some good Madeira wine and mix in thoroughly.