Holyrood pudding

Definition

Food

  • An enriched semolina pudding made by adding 4 tbsp of marmalade and 50g of egg yolks per litre of milk to the cooled pudding, folding in the associated stiffly beaten egg whites plus ratafia biscuits at the rate of 100 g per litre, then baking at 180°C until risen and browned
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