Tombstone Pudding Recipe
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Tombstone Pudding

6 egg yolks
1 cup granulated sugar
1 teaspoon all-purpose flour
1 cup sherry
24 almond macaroon cookies
Dash of cream of tartar
Dash of salt
2 egg whites
2 tablespoons granulated sugar
1/2 cup whole almonds

Beat egg yolks in a medium saucepan until thick and lemon colored.

Mix 1 cup sugar and flour, and beat into yolks. Add sherry and cook over low heat, stirring constantly, until thickened.

Arrange cookies in a 9-inch square baking dish. Pour egg yolk mixture over cookies. Add cream of tartar and salt to egg whites beat until stiff, gradually adding 2 tablespoons sugar. Beat until sugar is dissolved. Pour egg whites over custard, spreading to edges of pan. Decorate top by placing almonds on end. Bake at 300 degrees F for 15 minutes or until lightly browned. Serve hot.



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