Cardinal Pudding

Name: Cardinal Pudding
Ingredients: 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

11 ingredients

5 steps

Ingredients

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

Directions

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.