A wonderfully rich cream dessert made in a ring mould and served with fresh berries, Moulded Cream Pudding is the perfect end to that extra special meal.
1 tablespoon icing sugar
4 egg yolks
2 oz. sugar grated rind and juice of 1 lemon § oz. gelatine dissolved in 4 tablespoons warm water 15 fl. oz. double cream , stiffly whipped 4 to 6 oz. fresh berries, washed and hulled
Rinse a If-pint ring mould with cold water. Sprinkle the inside with the icing sugar, knocking out any excess. Set aside.
In a medium-sized mixing bowl, com-bine the egg yolks and sugar, beating with a wire whisk or rotary beater until the mixture is thick and light in colour. Stir in the lemon rind and juice. Add the dissolved gelatine to the egg and lemon mixture and stir until the ingredients are well mixed.
With a metal spoon fold in the whipped cream. Spoon the mixture into the prepared mould. Place the mould in the refrigerator and chill for 2 hours, or until the pudding has completely set.
To serve, remove the mould from the refrigerator and quickly dip the bottom into hot water. Run a knife around the edge of the mould and turn it out on to a chilled serving dish.
Fill the centre of the ring with the berries and serve immediately.