A Cheap and Delicate Pudding

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take a tablespoonful of butter, a cup of sugar, a cup of milk, two eggs, and a pint of sifted flour. Put into the flour a small teaspoonful of soda and two teaspoonfuls of cream of tartar; sift this in carefully, and set the flour aside. Beat the eggs, yolks and whites together, briskly until they foam; add to the eggs two tablespoonfuls of water; beat them sharply again until the tissues of the eggs thoroughly blend with the water, mix the sugar and butter together; add the eggs, beat again, then pour in the flour which will make a stiff batter; lastly, thin this with the small cup of milk (sweet milk is the best), then bake in shallow pans and serve with lemon sauce, or a rich wine sauce if that is preferred.