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Alexandra Pudding

A cold cream pudding from Erken's Stor kokebok (1914): egg yolks and sugar are beaten light, combined with vanilla, stiffly whipped cream, rum, and dissolved gelatin, set in a mold for 3–4 hours and served with a red sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 455 (falt i det fri)

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About the dish

Alexandra Pudding is one of the cold, gelatin-set cream puddings that fill the dessert chapter of 'Stor kokebok.' It is named after Queen Alexandra and belongs to the fine, simple party desserts that could be made ahead and kept cold until dinner.

How to make it

  1. 1

    Soak the gelatin

    Soak the gelatin in cold water for about 10 minutes. Then melt it gently over low heat or in a little warm water until fully dissolved, and let it become lukewarm.

  2. 2

    Beat the egg yolks

    Beat the egg yolks and sugar together well until light, and flavor with vanilla.

  3. 3

    Whip the cream

    Whip the cream until stiff.

  4. 4

    Combine everything

    Fold the whipped cream into the egg mixture, add the rum, and finally the dissolved, lukewarm gelatin in a thin stream while stirring evenly.

  5. 5

    Fill the mold

    Pour the mixture immediately into a mold rinsed with cold water. Chill for 3–4 hours until the pudding is completely set.

  6. 6

    Serve

    Turn the pudding out onto a platter and serve with a red berry sauce.

Changes from the original

Measures have been converted to modern units (deciliters, grams), '1 del.' interpreted as 1 dl. The vanilla is given as vanilla sugar/vanilla bean, and 'red sauce' specified as a berry/red sauce. Raw egg yolks are kept as in the original, but a note has been added to use fresh eggs.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 518) → Modernised~88% of the text changedremovedadded
2 stk eggeplommer (helt ferske). 125 gr. sukker vanilje g sukker. 1 ts vaniljesukker (eller frøene av ½ l. vaniljestang). 5 dl fløte (til pisking). 15 gr. g gelatin (plater eller pulver). 1 del. rom dl rom. Legg gelatinen i kaldt vann i ca. 10 minutter. Smelt den deretter forsiktig over svak varme eller 15 dråper romolje. Eggeplommene røres i litt varmt vann til den er helt oppløst, og la den bli lunken.. Rør eggeplommer og sukker godt og lyst sammen, og smak til med sukkeret, tilsettes vanilijen, vanilje.. Pisk fløten stiv.. Vend den stivvispede fløte, rom stivpiskede fløten inn i eggeblandingen, tilsett rommen og til sist den opløste gelatin. Helles oppløste, lunkne gelatinen i en tynn stråle mens du rører jevnt.. Hell blandingen straks i vætet form. Hvelves når den en form skyllet i kaldt vann. Sett kaldt i 3–4 timer til puddingen er stiv, serveres helt stiv.. Hvelv puddingen på et fat og server med rød saus. bærsaus.

Note on Modernised

Mål er omregnet til moderne enheter (desiliter, gram), «1 del.» tolket som 1 dl. Vaniljen er angitt som vaniljesukker/vaniljestang, og «rød saus» er presisert som bær-/rødsaus. Rå eggeplommer er beholdt som i originalen, men det er lagt til en merknad om å bruke ferske egg.

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Frequently asked questions

How long does Alexandra Pudding need to set?
Count on about 4–5 hours in all (the stated total time is 270 minutes). The pudding is poured immediately into a moistened mold and chilled until fully set, before being turned out.
What is the pudding made of?
2 egg yolks, 125 g sugar, vanilla, ½ liter cream (whipped stiff), 15 g gelatin (dissolved), and 1 deciliter rum. Everything is stirred together and poured into a mold.
Why should the mold be moistened?
A moistened mold makes the pudding release more easily when it is to be turned out onto a platter.
What is served with it?
The recipe from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 455, calls for a red sauce — typically a berry or fruit sauce — with the pudding.

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