Home › The Principles of Cookery › Norwegian Puddings

Norwegian Puddings

Beat a quarter of a pound of fresh butter to a cream, mix with it a quarter of a pound of ground rice, one ounce of fine flour, a quarter of a pound of powdered sugar, half a tea-spoonful of baking-powder, and any flavouring that may be preferred. Add two well-whisked eggs, and beat all briskly together for four or five minutes. Butter some cups, three-parts fill them with the mixture, and bake in a quick oven. Turn out the puddings when done enough, put them on a dish, and pour over them half a pint of good wine sauce, boiling hot. Sprinkle some powdered sugar over them, and serve at once. Time to bake, about half an hour. Probable cost, 9d. Sufficient for three or four persons.