Cherry Souffle' Pudding

Ingredients

• Four oz. fine flour (Hungarian)
• \ pint of milk
• 5 eggs
• 3 oz. castor sugar
• J lb. crystallised cherries
• flavouring
• a pinch of salt

Method

1. 1

   Put the milk in a clean stewpan, break the flour with a little milk, and mix in it.

2. 2

   Boil for ten minutes, stirring well; mix in the yolks, sugar, and flavouring; allow it to cool; whip the whites to a stiff froth, and beat quickly and lightly into the custard.

3. 3

   Butter a pudding basin, ornament the inside with the cherries.

4. 4

   Put in the mixture, leaving room to rise, and steam for two hours.

5. 5

   The souffle must be put to steam directly it is mixed.

6. 6

   Serve with wine sauce.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 59. The excerpt below is the record exactly as published.

Cherry Souffle' Pudding. Four oz. fine flour (Hungarian), \ pint of milk, 5 eggs, 3 oz. castor sugar, \ lb. crystallised cherries, flavouring, and a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.