Alsatian Pudding - Family de Freitas

Family de Freitas
de Freitas
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Recipes
Alsatian Pudding - Pineapple Pudding (Delma Gomes)
Sponge cake or Lady Fingers
2 egg yolks beaten
2 egg whites – stiffly whipped

¼ lb icing sugar
Small tin pineapple chunks
¼ lb table butter
10 white marshmallows chopped
  1. Cream the butter with the icing sugar.
  2. Beat the egg yolks into the cream mixture one at a time.
  3. Fold in the stiffly beaten egg whites and  chopped marshmallows.
  4. Crush slightly and drain the pineapple chunks, keeping the juice.
  5. Add the pineapple chunks to the mixture.
  6. Line a mould with Lady Fingers or sponge cake cut into strips.
  7. Pour a little of the pineapple juice mixed with a little wine on top of the cake, and then another layer of cake on top of the mixture with the rest of the juice and wine.
  8. Add the remaining creamed mixture and refrigerate for 48 hours.
  9. Turn out and decorate with cream, pink marshmallows and cherries.
Alsatian Pudding with Pineapple (Fay Anne de Freitas from Alison Kidman)
Sponge cake or Lady Fingers
¼ lb icing sugar
¼ lb table butter
White wine

A small jar of cherries
2 eggs – separated yolks and whites
Small tin of crushed pineapple

10 white marshmallows – chopped
Pink marshmallows
Whipping cream

  1. Cream the butter and icing sugar.
  2. Beat egg yolks into the cream mixture gradually (roughly one yolk at a time).
  3. Whisk the egg whites until stiff and with the chopped marshmallows, fold into the mixture.
  4. Drain the pineapple into a cup. Add the pineapple into the mixture.
  5. Line a mould or cake dish with sponge/lady fingers cut into strips.
  6. Pour a little of a mix of the pineapple juice and wine on top of the cake.
  7. Add a layer of the mixture. Add another layer of cake/lady fingers, and then pour in the remainder of the pineapple/wine. Add the remaining mixture.
  8. Refrigerate for 36 to 48 hours before serving.
  9. Optionally, decorate the top with pink marshmallows, whipped cream and cherries.

Alsatian Pudding with Pineapple (Gene Watkinson from Alison Kidman)
Sponge cake or Lady Fingers
2 fresh eggs separated
Some white wine

¼ lb icing sugar
1 small tin pineapple chunks
Optional decor
¼ lb table butter
10 white marshmallows
  1. Cream the butter and icing sugar. Beat the egg yolks into the cream mixture, one at a time.
  2. Beat the egg whites stiffly and fold into the mixture with chopped up marshmallows.
  3. Drain but keep the pineapple juice. Crush the pineapple chunks and stir into the mixture to distribute evenly.
  4. Line a mould or dish with strips of sponge cake or lady fingers.
  5. Mix a little white wine with the pineapple juice and then pour over the cake liner.
  6. Refrigerate for 36-48 hours.
  7. Decorate with pink marshmallows, cream and cherries or flaked almonds.
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