At Home with the Darwins

Recipes offer an intimate glimpse into the life of Charles Darwin and his family

Nesselrode pudding. (MRS. DARWIN'S RECIPE BOOK: Revived and Illustrated, by Dusha Bateson and Weslie Janeway (Glitterati Inc., November 2008))

(Continued from page 4)

8 ounces (240 g) dried fruit, finely chopped

¾ cup (175 ml) brandy, Maraschino, or any fruit liqueur

½ vanilla bean

2 cups (500 ml) heavy cream

1 cup (250 ml) milk

6 egg yolks

2 ounces (60 g) sugar

1 ounce (30 g) ground almonds

1. If the dried fruit includes glacé cherries, large raisins, or other large fruits, chop them into smaller pieces. Pour the brandy over them and leave to soak overnight.

2. Split open the vanilla bean lengthwise and scrape out the tiny seeds into the cream along with the outer bean. Bring cream and milk to a boil in a saucepan.


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