Melrose Pudding
Ingredients
- 2 cups fine, dry breadcrumbs, divided ⓘ
- 1/2 cup milk ⓘ
- 1 tablespoon butter, softened ⓘ
- 3/4 cup sugar
- 6 eggs, separated ⓘ
- 2 teaspoons grated lemon rind
- 3 tablespoons lemon juice ⓘ
- 1 (8-ounce) package coconut macaroons ⓘ
- 3/4 cup sherry, divided ⓘ
- 1 cup apple jelly
- 1/2 pound sponge cake, cut into 1/2-inch slices ⓘ
Instructions
- Combine 1 cup breadcrumbs and milk; stir well. Set aside.
- Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition. Add breadcrumb mixture, lemon rind, and juice; mix well.
- Beat egg whites (at room temperature) until stiff peaks form. Fold whites into yolk mixture.
- Cover bottom of a greased 2- quart casserole with a thin layer of custard mixture. Layer macaroons evenly over custard; sprinkle with 1/4 cup sherry. Pour one-half of remaining custard mixture over macaroons.
- Spread jelly on cake slices. Place slices over custard layer. Sprinkle remaining breadcrumbs over top. Add remaining sherry; top with remaining custard. Cover; bake at 350° for 35 minutes or until set. Serve warm.
Nutrition & Diet Analysis (per serving)
715
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).