Recipes > Desserts > Puddings > Sponge Pudding

Sponge Pudding


  • 1 pint of milk
  • 1/2 cup butter
  • 1 cup of flour
  • 8 eggs


Scald the milk, boiling hot, add the butter; when melted, add a smooth thickening made of the flour, mixed with cold milk. Stir until thick and smooth, being careful not to let it become lumpy. Remove from fire, and when cold, add the yolks of the eggs, beaten very lightly; lastly, the whites of the eggs, beaten to a stiff foam. Bake in a dish standing in hot water.


  • 2 eggs
  • 1 cup of pulverized sugar
  • 4 tablespoons of boiling cream or milk
  • flour


The yolks beaten in the sugar to a cream. Add the whites, and turn over the whole the boiling cream or milk, and flour. Add wine, if you wish.


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The Cookery Blue Book (1891).

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