‘This pudding, named differently by different people, could well be called “the sweet plat du jour” since it is so often served and so much enjoyed in so many families.’ (Pellegrino Artusi)
Serves 8
about 150 g (5 oz) Madeira cake
6 large free-range eggs
180 g (6 oz) unsalted butter, at room temperature
180 g (6 oz) icing sugar, sifted if necessary
12 drops of pure vanilla essence
100 ml (3 1/2 fl oz) white rum, such as Bacardi
First make the cake, either according to your usual recipe, or following mine for a fatless sponge here. A Genoese sponge or a Victoria sponge are also suitable. Use a loaf tin for a better shape of marquise.
Gently lower the eggs with a spoon into a saucepan of boiling water and cook them for 7 minutes exactly. The timing is important because the yolks must be just soft in the middle. Put the saucepan under cold water, leave for 2 minutes and then peel the eggs. Cut them in half and scoop out the yolk (you can use the whites, chopped up, in a salad).
Cut the cake into 5 mm (1/4 inch) thick slices and lay half the slices on a serving dish.
Cream together the butter and the cooked egg yolks and then add the icing sugar, reserving about 3 tablespoons for the decoration, and the vanilla. Blend very thoroughly, using a wooden spatula, or use a food processor for the whole operation.
Pour the rum into a bowl. Moisten the prepared cake with the rum, using a pastry brush. Cover the cake with the cream, spreading it evenly all over. Now place the rest of the cake over the cream and moisten it well with the rum. Cover with clingfilm and chill for at least 3 hours. Just before serving, remove the clingfilm and sprinkle the reserved icing sugar all over the top, using a sugar sifter or pressing it through a fine sieve with a metal spoon.
preparation
Artusi recommends leaving the marquise ‘on ice’ for 3 hours. I prefer to make it the day before. You can even make it 2 or 3 days in advance. It keeps very well in the fridge.