Home › Hot Desserts › Swiss Pudding

Swiss Pudding

Cream half a cup of butter and add gradually seven-eighths of a cup of flour.

Scald in two cups of milk the grated rind of one lemon, pour over the first mixture and cook five minutes in the double boiler. Beat the yolks of five eggs till thick and lemon colored, gradually add one-third of a cup of powdered sugar, add to the cooked mixture and cool. Fold in the whites of the eggs beaten to a stiff froth. Turn into a buttered mold, cover, and steam one and a quarter hours. While steaming be sure that the water surrounds the mold to half its depth.