Cowslip Pudding

• 1lb cowslip petals
• ½ pint milk
• 1 dessertspoon

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