Adelaide and Albert

I have no idea who Adelaide and Albert were, who have sweets named after them in the 1901 A1 Cookery Book – maybe Queen Adelaide and Prince Albert? Even though I studied history, and my degree was in history and English, I can never remember quite who Queen Adelaide was – and I bet the majority of people have never knowingly heard of her. My first thought when I hear her name is of the tiny hamlet with her name near Cambridge. The village was not named after the queen, but after the village pub of the same name! In fact she was Adelaide of Saxe-Meiningen, the wife of William IV. Sadly the children she had died in infancy, and she had many miscarriages as well, which led to Victoria ascending the throne on the death of William – and of course her husband was Albert

Adelaide pudding

  • 6 large apples, peeled cored and baked in the oven (the recipe doesn’t tell us, but probably at 200º C, 360º F, gas mark 6 for about 15-20 mins
  • ½ cup grated biscuits (no mention of what sort but I imagine digestives would work well)
  • 1 dsp sugar
  • ½ pint milk
  • 1 egg, beaten
  • ½ oz butter (probably should be slightly melted)
  • cinnamon to taste (I would leave it out and use nutmeg, clove or allspice)
  • optional cream
  1. place 4 of the cooked apples in a well buttered pie dish
  2. beat the other two apples to a pulp and add the egg, biscuit crumbs, sugar, spice, mix well
  3.  add the egg, butter and optional cream
  4. pour the mixture over and  round the four apples and bake for about 20 mins, presumably at 200º C, 360º F, gas mark 6 for about 15-20 mins

Albert pudding

  • ¼ lb each of butter, flour, sugar
  • 2 eggs separated,
  • vanilla or almond essence
  • beat the butter to a cream and add the sugar and flour
  • add the egg yolks and flavouring
  • whisk one egg whit to a stiff froth and at the last moment, fold into the mixture
  • pour carefully into a buttered mould, lay a butter paper over the top and steam for 1½ hours ( I would have thought the pudding would become a little wet as it’s being steamed!)
  • serve with a wine sauce or a sweet sauce

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