Melrose Pudding

Name: Melrose Pudding
Ingredients: 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

11 ingredients

5 steps

Ingredients

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

Directions

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.