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Melrose Pudding

Yield 6 to 8 servings


  • 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

How to Make It

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

  2. 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.

  3. Beat egg whites (at room temperature) until stiff peaks form. Fold whites into yolk mixture.

  4. 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.

  5. 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.

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