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Ginger Souffle Pudding

Mix smoothly over the fire one ounce of butter and one ounce of flour. Add the well-beaten yolks of two eggs and a gill of milk. Beat to a smooth batter; pour the mixture into a basin, and stir into it one ounce of preserved ginger, cut into thin slices, with a tea-spoonful of ginger syrup. Just before cooking, add the whites of the eggs, beaten to a firm froth. Butter a mould rather thickly. Ornament the inside in any pretty fanciful way with lemon, citron, or dried fruit, cut into shapes; pour in the batter, place a piece of buttered paper over the top, and steam gently, until it feels firm in the centre. Turn out, and serve with ginger sauce (see GINGER SAUCE). Probable cost, 6d. Sufficient for three persons.