Melrose Pudding

Oxmoor House
6 to 8 servings


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2 cups fine, dry breadcrumbs, divided
1/2 cup milk
1 tablespoon butter, softened
3/4 cup sugar
6 eggs, separated
2 teaspoons grated lemon rind
3 tablespoons lemon juice
1 (8-ounce) package coconut macaroons
3/4 cup sherry, divided
1 cup apple jelly
1/2 pound sponge cake, cut into 1/2-inch slices


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

Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, 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 1/4 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° for 35 minutes or until set. Serve warm.

Created date

February 2010