Light Pudding (Steamed)

Ingredients

• J 07.. flour
• j oz. butter
• ^ gill milk
• 2 teaspoonfuls sugar
• 2 eggs
• Few drops of vanilla

Method

1. 1

   Separate yolks of eggs.

2. 2

   Add to the whites a pinch of salt, and beat till stiff.

3. 3

   Put butter and flour into small pan, rub together, then add milk, and stir till it leaves sides of pan.

4. 4

   Add sugar to thick sauce, then add yolks and vanilla, lastly mix in white of eggs.

5. 5

   Pour into greased tin, cover with greased paper.

6. 6

   Put into pan of boiling water, don't boil, but steam for 20 minutes.

7. 7

   Turn out and serve with jam sauce.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 37. The excerpt below is the record exactly as published.

LIGHT PUDDING (Steamed). J 07.. flour, j oz. butter, ^ gill milk. 2 teaspoonfuls sugar. 2 eggs. Few drops of vanilla

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