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Cardinal Pudding

Yield 8 servings


  • 1 (10-ounce) commercial angel food cake
  • About 1/4 cup red currant jelly
  • 1/4 cup whole blanched almonds
  • 1/4 cup chopped citron
  • 1 cup red wine
  • 3/4 cup sugar, divided
  • 4 cups milk, divided
  • 3 eggs, beaten
  • 2 1/2 tablespoons all-purpose flour
  • 1/8 teaspoon baking soda
  • 1 teaspoon vanilla extract

How to Make It

  1. Split cake in half crosswise. Spread cut side of bottom half of cake with jelly; cover with cut side of top. Press almonds and citron randomly into top of cake.

  2. Transfer cake to a trifle or other decorative bowl; pour wine evenly over prepared cake. Cover and refrigerate overnight.

  3. Combine 1/2 cup sugar and 3 cups milk in top of a double boiler. Place over boiling water, stirring until sugar dissolves.

  4. Combine remaining 1/4 cup sugar, 1 cup milk, eggs, flour, and soda in a medium mixing bowl. Gradually add to milk mixture in top of double boiler, stirring constantly. Cook over boiling water, stirring constantly, 20 minutes or until mixture thickens and coats a metal spoon. Stir in vanilla. Remove from heat, and cool.

  5. Pour custard over prepared cake in bowl. Chill thoroughly before serving.

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