Pierrot Pudding
565g (1lb 4oz) Flour
225g (8oz) Sugar
175ml (6floz) Milk
110g (4oz) Butter
2 Egg Whites
5 tsp Baking Powder
1 tsp Vanilla
Sift the flour and the baking powder together.
Whisk the butter and sugar together until light and creamy.
Add the milk alternately with the flour.
Beat the whites of the eggs until they are stiff and fold them into the mixture.
Add the vanilla.
Pour the mixture into the buttered basin or several ramekins.
Cover with pleated greaseproof paper and foil.
Place into a saucepan with a rack in the base (to lift off the bottom) add boiling water to about half way up the bowl or ramekins.
If ramekins are used, steam for 1 hour, topping up the water as necessary.
If a basin is used, steam from 1½ to 2 hours, never allowing the water below the boiling point.
Remove from the cooking vessel and serve with hot chocolate sauce.
Serves: 6
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