Melrose pudding (creole)

6 servings

Ingredients

Quantity Ingredient
2 cups Fine, dry breadcrumbs; divided
½ cup Milk
1 tablespoon Butter; softened
¾ cup Sugar
6 eaches Eggs; separated
2 teaspoons Grated lemon rind
3 tablespoons Lemon juice
1 each 8 ounce package coconut macaroons
¾ cup Sherry; divided
1 cup Apple jelly
½ pounds Sponge cake; cut into 1/2- inch slices

Directions

Combine 1 cup breadcrumbs and milk; stir well. Set aside.

Cream butter; gradually add sugar, 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 ¼ 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 degrees F for 35 minutes or until set. Serve warm.

"From the Cane River" (Northern Louisiana) _Company's Coming!_ Southern Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-01-95

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