Ginger Pudding, 1849
- 6 oz. butter
- 6 oz. flour
- 1.5 pints boiling milk
- 6 eggs, separated
- half a pound of preserved ginger
- custard sauce
Chop the preserved ginger finely, set aside.
Slowly melt the butter over a low flame, adding the flour in to form a roux.
Take the pot off the heat, and gradually stir in the boiling milk.
Beat the egg yolks, add them slowly into the milk mixture. Then stir in the chopped ginger.
Whip the egg whites until stiff, and fold them into the mixture. Pour the mixture into a pudding mould, cover and steam in the oven or in a saucepan for 90 minutes.
When cooked, let cool then remove from the mould and serve with custard sauce.