Ginger Pudding. No. 5. Small.

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 (5)

2 ozs. of semolina ↝ Semolina, unenriched [Cereal Grains and Pasta]
2 eggs, both yolks and whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
little pieces of preserved ginger cut small
sweetened to taste ↝ Almond milk, sweetened [Plant-based milk]

for serving

a sweet sauce (such as Middleton sauce—see Sweet Sauces) ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (6)

Boil semolina.
Add eggs, both yolks and whites.
Mix in little pieces of preserved ginger cut small.
Sweeten to taste.
Bake or steam in cups.
When turned out, pour a sweet sauce (such as Middleton sauce) over them.

Original Text

Ginger Pudding. No. 5. Small. (Mrs. Backhouse.)
Boil 2 ozs. of semolina, add 2 eggs, both yolks and whites, mix in little pieces of preserved ginger cut small. Of course it must be sweetened to taste. Bake or steam in cups and pour a sweet sauce (such as Middleton sauce—see Sweet Sauces) over them when turned out.

Notes

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