Cuban Pudding Recipe

Cuban Pudding Recipe

Ingredients:

1 lb sponge-cakes
1 lb grated cocoanut
2 pints heavy cream
1 lb loaf-sugar
8 eggs; beaten well
4 oz ginger preserves

Instructions:

Combine crumbled cakes & grated cocoanut. Mix sugar & cream then pour into cake mixture. Heat them together ’til boiling.

Have basin covered. Once cream has been fully soaked, add beaten eggs.

Arrange ginger preserves in buttered mold then pour pudding over, tie down w/ cloth. Slowly boil for 90 mins. Serve w/ warmed ginger preserve liquid.

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