Russian Pudding

Ingredients

• Put 10oz. butter
• one spoonful of flour
• half pint of good milk
• sugar and flavouring
• yolks of 2 eggs

Method

1. 1

   Put 10oz. butter into a stewpans; when warm stir into it one spoonful of flour.

2. 2

   Whisk it well, add gradually half pint of good milk boiling hot, in which must be dissolved sugar and flavouring.

3. 3

   When well mixed, let it boil again until it is a nice batter.

4. 4

   Let it stand till cold, then add the yolks of 2 eggs.

5. 5

   Beat it well together; whip the whites to a strong froth, stir them lightly into the pudding.

6. 6

   Butter the mould well, and grate it all over with bread raspings.

7. 7

   Cover it with paper and steam it three-quarters of an hour.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 54. The excerpt below is the record exactly as published.

Russian Pudding*. Put ioz. butter into a ste'wpan; when warm stir into it one spoonful of flour. Whisk it well, add gradu- ally -|pt. of good milk boiling hot, in which must be dissolved sugar and flavouring. When well mixed, let it boil again until it is a nice batter. Let it stand 134 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. till cold, then add the yolks of 2 eggs

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