Ginger Pudding. No. 2.

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)

Pudding

11/2 ozs. ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
cold milk to boil ↝ Milk, NFS [Milk, reduced fat]
5 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a piece of butter the size of a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]

Sauce

The above-mentioned fourth part of the milk ↝ Milk, NFS [Milk, reduced fat]
2 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
sugar whipped together ↝ Sugar, NFS [Sugars and honey]

Instructions (7)

Bruise 1 1/2 ozs. ginger in a mortar.
Put the bruised ginger into cold milk to boil.
Keep back one fourth of this flavoured milk for sauce.
Make the rest of the milk into a soufflé with 5 eggs, a spoonful of flour, and a piece of butter the size of a walnut.
Steam this pudding for at least 1 hour.

For Sauce

Combine the reserved fourth part of the milk with 2 egg yolks and sugar.
Whip the mixture together.

Original Text

Ginger Pudding. No. 2. (Mrs. Dick's. 1861.)
Bruise 1½ ozs. ginger in a mortar, and put it into cold milk to boil. Keep back one fourth of this flavoured milk for sauce and make the rest into a soufflé with 5 eggs and a spoonful of flour and a piece of butter the size of a walnut. Steam this pudding 1 hour at least.
For Sauce: The above-mentioned fourth part of the milk and 2 yolks of egg with sugar whipped together.

Notes

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