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