A jelly-like set desert made by lining the sides of a mould with boudoir biscuits and the base/top with ratafias and glace cherries, filling with firm custard. Chill and turn out.

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

519. SANDOWN PUDDING (Isle of Wight) Butter a cake-tin and line it with sponge fingers or boudoir biscuits, put in two ounces of glace cherries and two ounces of ratafias. Make a pint of custard and add to it three ounces of gelatine; pour into the mould or tin, leave it to cool, and serve as a cold pudding with whipped cream.


Compare with: Cowes Pudding and Isle of Wight Pudding