2923—Pudding Seymour

Cut a Mousseline Brioche into thin slices, and set these to soak in raw, sweetened and Kirsch-flavoured cream. Peel and finely slice some peaches, and poach them in vanilla-flavoured syrup; also peel some very ripe William pears.

Prepare a pink Bombe-preparation, flavoured with Kirsch and Orgeat; and then fill up the mould with alternate layers of the slices of Brioche and of fruit, with Bar red-currant jam added; and the Bombe-preparation.

Close the mould, keep it in ice for two hours, and turn out the pudding on a napkin.