Souffle Pudding Recipe

This is a delicious pudding, and to insure its success great care and

exactness are required. In the first place, to avoid failure it is

necessary that the butter, flour, sugar, and milk, should be stirred

long enough over a moderate fire to make a stiff paste, because if this

is thin the eggs will separate, and the pudding when done resemble a

batter with froth on the top.



Before beginning to make the pudding, prepare a pint tin by buttering it

inside and fastening round it with string on the outside a buttered band

of writing-paper, which will stand two inches above the tin and prevent

the pudding running over as it rises. Melt an ounce of butter in a

stewpan, add one ounce of sifted sugar, stir in an ounce and a half of

Vienna flour, mix well together, add a gill of milk, and stir over the

fire with a wooden spoon until it boils and is thick. Take the stewpan

off the fire, beat up the yolks of three eggs with half a teaspoonful of

extract of vanilla, and stir a little at a time into the paste, to

insure both being thoroughly mixed together. Put a small pinch of salt

to the whites of four eggs, whip them as stiff as possible, and stir

lightly into the pudding, which pour immediately into the prepared

mould. Have ready a saucepan with enough boiling water to reach a little

way up the tin, which is best placed on a trivet, so that the water

cannot touch the paper band. Let the pudding steam very gently for

twenty minutes, or until it is firm in the middle, and will turn out.



For sauce, boil two tablespoonfuls of apricot jam in a gill of water,

with two ounces of lump sugar, stir in a wine-glassful of sherry, add a

few drops of Nelson's Vanilla Flavouring, pour over the pudding and

serve.

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