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Oriental Pudding


  • 1 large cup of milk
  • 3 tablespoonfuls of butter
  • 1 small cup of flour
  • 1 teaspoonful of baking-powder
  • a pinch of salt
  • 4 well-beaten eggs
  • 1/2 cup of preserved ginger
  • 2 tablespoonfuls of the syrup


Heat milk and stir in butter; let boil up. Then stir in flour sifted with baking-powder and salt; stir until a smooth batter. Then remove from the fire and stir in eggs, preserved ginger minced fine and the syrup; mix thoroughly.

Put into a well-buttered mold and let steam two hours. Serve hot with wine sauce.


365 Foreign Dishes (1908).


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