Sponge-Cake Pudding

Victorian cooks hated to waste food, and had all sorts of creative ways to use up leftovers. This super simple one-sentence recipe is an excellent way to use up leftover sponge cake (or, in my case, to use up a failed pound cake that didn’t rise properly. It’s not a failure if you can turn it into something else!). It works on the same principle as a custard-based bread pudding, just using cake instead of bread.

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Pistachio Cream

“Creams” were a popular 18th century dessert, similar to a custard or flummery. Nearly every 18th century cookbook I’ve seen contains at least a few recipes for different flavors of cream. This pistachio-flavored version comes from the cookbook of John Farley, who was the head cook at the London Tavern, a popular tavern and meeting place during the 18th and 19th centuries.

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