Chapter XX · Entremets (Sweets) · No. 2509
Built upon: No. 2504Saxon Pudding
2509—Indian Souffléd Pudding
Take some souffléd-pudding preparation and add to it two oz. of powdered ginger, and five oz. of candied ginger, cut into dice. Proceed in the same way as for No. 2504, Saxon Pudding.
As an accompaniment, serve an English custard flavoured with ginger.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2509, p. 736. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →