Whether it’s an after-dinner dessert or a standalone treat to be paired with tea or coffee, this Melrose pudding recipe is sure to impress!
Note: this recipe is adapted from an original version found in The Southern Heritage’s Cookbook, Company’s Coming!
- 2 cups of divided, fine dry breadcrumbs
- ½ cup milk
- 1 tablespoon of softened butter
- ¾ cup sugar
- 6 separated eggs
- 2 teaspoons of grated lemon rind
- 3 tablespoons of lemon juice
- 1 package (about 8 ounces) of coconut macaroons
- ¾ cup of sherry, divided
- 1 cup of apple or raspberry jelly
- ½ l sponge cake, cut into ½-inch slices
- Combine the milk and one cup of the breadcrumbs, stirring them together well before setting the mixture aside.
- Cream the butter, and gradually add in the sugar, making sure it is beaten together thoroughly.
- Add in the egg yolks, one by one, beating well after each one is added.
- Mix in the breadcrumb mixture, lemon rind, and lemon juice.
- Beat the room-temperature egg whites until stiff peaks form, then fold them into the yolk mixture, thus creating an overall custard mixture.
- Cover the bottom of a greased to-quart casserole pan with a thin layer of custard mixture.
- Crumble the macaroons and evenly lay them over the custard.
- Sprinkle this macaroon and custard layer with ¼ cup of the sherry.
- Pour half of the remaining custard mixture over the macaroons.
- Spread the jelly on the cake slices, then place the cake slices over that custard layer.
- Sprinkle the remaining breadcrumbs over that, as well as the remaining sherry, then add the final layer of custard.
- Cover the assembled Melrose pudding and bake for about 35 minutes at 350 degrees Fahrenheit, then serve warm and garnish with berries if desired.
Please note that all Fabulous Freelancer posts might contain affiliate links.