Souffle Pudding

Ingredients

• Quarter of a pound of Butter
• Six ounces of Flour
• One pint of Milk
• Lemon Essence
• Two tablespoonfuls of Demerara Sugar
• Yolks of Six Eggs
• whites of Four
• Glace Cherries
• Angelica

Method

1. 1

   Beat the butter to a cream and add the flour.

2. 2

   Boil the milk and flavour with lemon.

3. 3

   Pour onto the flour and butter, return to the pan, and when at boiling heat add the well-beaten yolks of six eggs.

4. 4

   Stir well.

5. 5

   Sweeten to taste and place on one side to cool.

6. 6

   Whisk the whites of four eggs to a stiff froth and stir into the cooled mixture.

7. 7

   Line a plain mould with buttered paper and decorate with the cherries and angelica.

8. 8

   Pour in the mixture, and steam the pudding for two hours.

9. 9

   Allow the pudding to cool a little before turning out.

10. 10

    Serve with port wine sauce.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 33. The excerpt below is the record exactly as published.

SOUFFLE PUDDING Ingredients : Quarter of a pound of Butter Six ounces of Flour One pint of Milk Lemon Essence Two tablespoonfuls of Demerara Sugar Yolks of Six Eggs and whites of Four Glace Cherries Angelica

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