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Kentucky 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

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  1. Beat egg yolks in a medium saucepan until thick and lemon colored.
  2. Mix 1 cup sugar and flour, and beat into yolks. Add sherry and cook over low heat, stirring constantly, until thickened.
  3. 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.
  4. Bake at 300 degrees F for 15 minutes or until lightly browned.
  5. Serve hot.

Posted by FootsieBear at

Source: Jennifer Varney Sturm, Harlan, Harlan County, Kentucky