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Catherine Brown

Basic pudding soufflé*

Vanilla

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Preparation info

  • 6–8

    Servings
    • Difficulty

      Medium

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

  • ½ oz (12 g) butter, melted (⅛ stick)
  • ½

Method

Preparing the Cooking pot And pudding Bowl

As for Marmalade pudding. Use a 3 pt (1.81) pudding bowl.

Making the Pudding

Put the milk into a pan with the vanilla pod and heat gently. Leave to infuse for half an hour. Melt the butter in a pan, add flour and cook for

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