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Indian Pudding Souffle

Place four ounces sugar in a copper basin with teaspoon water, set the basin on the fire and briskly stir with wooden spoon until sugar is a nice brown colour, then add two ounces peeled and shredded almonds and rapidly stir for half a minute, then mask the interior of a plain quart pudding mould with it. Place two gills milk in saucepan with a tablespoon sugar and half teaspoon vanilla essence, then, as soon as it comes to a boil, dredge in two ounces farina, sharply mixing while adding it, let boil for five minutes, remove to a table and let cool a little, add four egg yolks, sharply mix. Beat up the whites of the four eggs to a stiff froth and gradually add to the preparation, lightly mixing meanwhile. Drop the preparation into the mould, lay in a saucepan, pour hot water in the pan up to half the height of the mould and set in the oven for thirty-five minutes. Remove, unmould the pudding on a hot dish, pour rum sauce over and serve.

Thursday, Third Week of September