Recipe Manuscript

Madeira Pudding

Name: Madeira Pudding
Prep time: PTPT15M
Cook time: PTPT35M
Yield: 8
Cuisine: European
Ingredients: Puff pastry, ready-made or homemade, enough to line a 23 cm pie dish (~250 g); Apricot jam, 0.6 cm (1/4 inch) thick to cover base (~180 g); Egg yolks, 4 large; Sherry (dry preferred), 120 ml; Double cream (or heavy cream), 180 ml; Granulated sugar, 15 g

1856

From the treasured pages of Recipe book of Charles Ellice, Colonel, 24th Regiment

Written by Charles Ellice, Colonel

Age of Gastronomy (1800 - 1900)European Beginner Intermediate Dessert

Original Recipe • 1856

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Madeira Pudding

"Line a Pie dish with Puff Paste & a layer of Apricot Jam 1/4 an inch thick Take the yolk of 4 eggs - 2 glasses of Sherry a' teacupfull of good cream - a table spoonful of Sugar & Mix all together put it into the Pie Dish & bake it.— For 12 Ellms. Quite Excellent."

Note on the Original Text

As was typical in Victorian recipe writing, instructions are minimal and presume considerable kitchen intuition. Quantities are sometimes given by household measure (teacup, tablespoon) or the cook’s eye. Ingredients reflect period terminology—'yolk of 4 eggs', 'a table spoonful of sugar', 'sherry', and 'good cream'. Spelling and phrasing follow the conventions of the time; for example, 'Pie dish' and 'Puff Paste' with capitals, and measurement by 'glasses' and 'teacupfull'. The brevity and lack of step-by-step detail come from a time when cooks learned by doing and recipes served as reminders for experienced hands.

Modern Kitchen Interpretation

Recipe's Origin

Recipe book of Charles Ellice, Colonel, 24th Regiment
- Click to view recipe in book

Title

Recipe book of Charles Ellice, Colonel, 24th Regiment (1856)

You can also click the book image above to peruse the original tome

Writer

Charles Ellice, Colonel

Era

1856

Publisher

Colonel Charles Ellice

Background

A charming manuscript cookbook chronicling the culinary escapades of Colonel Charles Ellice during his globe-trotting military career, featuring recipes from Highland butter to yeastless bread, spicy curries, and even a dash of Victorian medicine—all penned alongside evocative ink sketches and a personal index.

Kindly made available by

McGill University

Historical Background of the Recipe

Learn about old traditions

This recipe comes from a mid-19th century manuscript kept by Colonel Charles Ellice, a British officer in India. The notebook was a portable collection of recipes, both culinary and medicinal, reflecting the tastes and resources available to British officers abroad. Here, we see the blend of familiar British pastry craft—using rich puff paste and fruit jams—infused with a continental flair (sherry, a Spanish wine), and the abundance of dairy typical of British kitchens. The pudding would have offered a comforting, slightly luxurious dessert for expatriates stationed far from home.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original recipe would have relied on a wood-fired or coal-fired oven, with careful tending to ensure even baking. A ceramic or metal pie dish would be used, and a kitchen spoon for spreading jam and mixing the custard. Egg yolks would have been separated by hand. A whisk or fork was employed to blend the eggs, sherry, cream, and sugar into a smooth custard; the mixture then poured by hand into the prepared dish.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

35 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

Puff pastry, ready-made or homemade, enough to line a 9-inch pie dish (~9 oz)
Apricot jam, 1/4 inch (0.6 cm) thick to cover base (~6 oz)
Egg yolks, 4 large
Sherry (dry preferred), 4 fl oz (1/2 cup)
Double cream (or heavy cream), 6 fl oz (3/4 cup or one teacupful)
Granulated sugar, 1 tablespoon

Instructions

Preheat your oven to 356°F (180°C).
Line a pie dish (about 9 inches diameter) with ready-made puff pastry, trimming any excess.
Spread a 1/4 inch (0.6 cm) thick layer of apricot jam over the base.
In a mixing bowl, whisk together the yolks of 4 large eggs, 4 fl oz dry sherry (1/2 cup or approximately 2 standard wine glasses), 6 fl oz double cream (3/4 cup or one teacupful), and 1 tablespoon granulated sugar (15 g).
Pour this custard mixture evenly over the jam and pastry in the pie dish.
Bake for 30–35 minutes, or until the custard is just set and golden around the edges.
Allow it to cool slightly before serving.
Best enjoyed warm or at room temperature.

Estimated Calories

330 per serving

Cooking Estimates

Preparing the ingredients and lining the pie dish takes about 15 minutes. The pie bakes in the oven for around 35 minutes. Each serving contains about 330 calories, and the whole pie serves 8.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.