Cowslip Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb cowslip petals
  • ½ pint milk
  • 1 dessertspoon lemon juice
  • 3 egg yolks
  • 2oz breadcrumbs
  • 2oz sugar
  • 1oz butter


    Simmer the cowslip petals in milk until they are soft. Take off the heat and stir in the remaining ingredients. Put into a buttered two-pint pudding basin, cover and steam for one and a half hours. Make the sauce by beating the egg whites and adding the wine and sugar, and beat them in a basin over a pan of hot water until thick and frothy. The original early Victorian version of this dish used cowslip wine for the sauce.