Souffle Pudding

Put half a pint of breadcrumbs into a pie-dish with one pint of milk, two ounces of sugar, the grated rind of one lemon, one ounce of butter cut up small, and the yolks of two eggs. Bake until set and nicely browned. Now put a layer of any firm preserve on the top, beat the whites off the two eggs to a stiff froth with the juice of half a lemon and two ounces of castor sugar, and put it over the preserve. Put the pudding back in the oven, and brown lightly with a salamander.

Souffle pudding

 

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