- 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
- Pound the almonds into a powder with 4 oz of sugar, then pass through a sieve.
- Make five or six large pancakes.
- Coat them on one side with a layer of apricot marmalade and cut them 1¼ inch strips.
- Set the odd shaped pieces aside.
- Line a buttered dome-shaped cylindrical mold with the pancake strips, marmalade side up, allowing them to overlap.
- Cover the odd shaped pancake pieces with apricot marmalade and roll them into small rolls, then cut them in half-inch long bits.
- Cream the butter.
- One at a time, add the whole eggs and two of the egg whites to it.
- When this becomes frothy, add four oz of sugar, then the flour and the almond sugar powder.
- Mix thoroughly.
- Fold in the remaining well-beaten egg-whites.
- Pour this preparation into the pancake-lined mold, alternating it with layers of the small rolls previously prepared.
- 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.
- 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).
- In a saucepan, dilute the apricot marmalade with the syrup.
- Heat to a boil, then strain through a wire sieve.
- Add some good Madeira wine and mix in thoroughly.
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