Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Breadcrumbs
1/2 c Milk
1 c Bread white cut in small cub
3/4 c Sugar
1 tb Butter unsalted, softened
6 Eggs
1 Lemon, juice and grated zest
8 oz Cake, sponge, sliced .5 inch
1/2 c Jam, raspberry
8 oz Macroons, coconut
1/4 c Sherry
1/2 c Butter; softened
1 c Sugar, confectioner's
1/4 c Cream, heavy beaten to soft
1 tb Brandy or sherry
1 ts Vanilla

To make Pudding:1. Generously butter 1.5 quart bowl. Coat botton of
bowl with dry breadcrumbs. Set aside. 2. In small bowl, pour milk
over soft bread cubes. Set aside to soak. 3.In large bowl, rub
together sugar and butter with wooden spoon. Gradually whisk in eggs,
lemon juice and zest until blended. Add bread miscture. Beat until
bread nearly dissolves. Set aside. 4, Spread sponge cake slices with
jam. Set aside. to assemble pudding." 1. Preheat oven to 350 degrees.
Crumble 1/3 of the macaroons in the bottom of the bowl. Sprinkle with
sherry. 2. Cover with a layer of 1/4 of the egg mixture, then 1/3 of
the sponge cake placed jame side up. REpeat layers. Press down to
make an even top with a layer of egg mixture on the top. 3. Cover
with foil and set in baking dish in hot water. 4. Bake at 350 for 45
minutes. Remove foil and bake additional 15 min. Cool on rack to room
temperature. Refrigerate overnight. To make hard sauce:1. In small
mixing bowl, cream 1/2 cup of butter ;add confectioner's sugar
alternately with whipped cream. Use mixer. Finally beat in brandy or
sherry and vanilla. Stir over low heat until drizzling consistency.
To serve invert pudding on serving dish and drizzle pudding with hard
sauce;garnish with coconut or whatever.

This recipe is untested but tasted. It is a Conch dish popular in
Florida at Christmas time and is a cross between a steamed pudding
and a trifle. Source: mom

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