Chapter XX · Entremets (Sweets) · No. 2516
2516—Souffléd Pudding à la Vésuvienne
Make a souffléd-pudding preparation, and add to it for the quantities given in the original recipe one and a half oz. of tomato jam and the same quantity of pipped Malaga raisins. Poach in a bain-marie in a mould with a central tube.
When the pudding is turned out, surround it with apricot sauce, and pour in the middle some heated rum, which light when serving.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2516, p. 738. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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