Ginger Pudding. No. 4.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

1 pt. of milk ↝ Milk, NFS [Milk, reduced fat]
6 ozs. sugar ↝ Sugar, NFS [Sugars and honey]
6 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
the yolks of 6 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
4 ozs. preserved ginger chopped fine (use West India ginger only)
the whites of the eggs whipped to a froth ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For serving

German Sauce (see Sweet Sauces)

Instructions (9)

Heat the milk in a stewpan.
As soon as the milk is hot, stir in the sugar and butter.
Quickly stir in the flour, using a wooden spoon.
Stir this paste well over the fire for a few minutes.
Add the yolks of 6 eggs and 4 ozs. preserved ginger chopped fine.
Next, work in the whites of the eggs whipped to a froth.
Pour into a buttered plain mould.
Steam for 3 hours.
Turn out and dish.

Original Text

Ginger Pudding. No. 4. (Mary Wood's., 1888.)
1 pt. of milk in a stewpan, 6 ozs. sugar, 6 ozs. butter. As soon as the milk is hot stir in quickly ½ lb. flour, using a wooden spoon. Stir this paste well over the fire for a few minutes, then add the yolks of 6 eggs and 4 ozs. preserved ginger chopped fine (use West India ginger only); next, work in the whites of the eggs whipped to a froth. Pour into a buttered plain mould, and steam 3 hours. Turn out and dish. German Sauce (see Sweet Sauces) with it.

Notes

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