Bordeaux Pudding

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

2 teacupfuls of crumbs passed through a sieve
a pint of boiling milk flavoured with cinnamon ↝ Milk, NFS [Milk, reduced fat]
3 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
2 whites ↝ Egg, white only, raw [Eggs and omelets]
1 oz. fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
stoned raisins ↝ Raisins [Dried fruits]

For sauce

Wine Sauce (see Sweet Sauces) ↝ Wine, rice [Wine]

Instructions (5)

Pour a pint of boiling milk flavoured with cinnamon over 2 teacupfuls of crumbs passed through a sieve.
When nearly cold, sweeten the mixture.
Beat in 3 yolks of egg and 2 whites, and 1 oz. fresh butter, also a little salt.
Steam for 1 hour in a basin previously lined with stoned raisins, and covered with a cloth or paper.

For sauce

Use a Wine Sauce (see Sweet Sauces).

Original Text

“Bordeaux Pudding” is another name for Vanilla Pudding.
Bordeaux Pudding. (Mrs. Thomas’s.)
2 teacupfuls of crumbs passed through a sieve, pour over it
a pint of boiling milk flavoured with cinnamon. Sweeten it
when nearly cold, beating in 3 yolks of egg and 2 whites, and
1 oz. fresh butter, also a little salt. Steam 1 hour in a basin
previously lined with stoned raisins, and covered with a cloth or
paper.
For sauce, use a Wine Sauce (see Sweet Sauces).

Notes

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