Saxon Pudding

Ingredients

• four oz. of butter
• four oz. of powdered sugar
• four oz. of sifted flour
• two-thirds pint of boiled milk
• five egg-yolks
• the five whites

Method

1. 1

   Work four oz. of butter to a pomade in a basin.

2. 2

   Add four oz. of powdered sugar and four oz. of sifted flour, and dilute with two-thirds pint of boiled milk.

3. 3

   Boil this preparation, stirring it the while; and dry it over a fierce fire as in the case of a panada for a 'Pate a choux.' Take off the fire; thicken with five egg-yolks; and then carefully mix with it the five whites beaten to a stiff froth.

4. 4

   Pour into well-buttered moulds, and poach in a dazn-marie.

5. 5

   As an accompaniment serve an English custard or a Sabayon, flavoured according to fancy.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 420. The excerpt below is the record exactly as published.

SAXON PUDDING Work four oz. of butter to a pomade in a basin. Add four oz. of powdered sugar and four oz. of sifted flour, and dilute with two-thirds pint of boiled milk. Boil this preparation, stirring it the while; and dry it over a fierce fire as in the case of a panada for a “ Pate a choux.” Take off the fire ; thicken with five egg-yolks ; and then care- fully mix with it the five whites

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