Asparagus Pudding

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This recipe is of Danish origin and is a good example of the pluralist nature of Caribbean cooking. Both foods and cooking methods illustrate the history of the islands.


  • 4 oz. unsalted butter, plus butter for mould
  • 2 oz. plain flour
  • Salt


Thickly butter a covered 1½-pint mould. In a heavy saucepan melt the butter over low heat, stir in the flour and cook, stirring for 2 minutes without letting the flour colour. Add salt, pepper, asparagus liquid, milk, and onion juice. Stir over low heat to make a smooth, thick sauce. Off the heat beat in the eggs, one by one. Carefully fold in the asparagus. Pour in the mould. Cover the mould a