GINGER SOUFFLE SWEET.

Auckland Star, Volume LXV, Issue 21, 25 January 1934, Page 14

GINGER SOUFFLE SWEET.

One and a half ounces butter, three eggs, lioz flour, 2oz sugar, 1| gills milk, 2oz preserved ginger, Joz ground ginger. Butter the souffle mould and tie round the outside a band of greased paper to come about 2in above the top. Melt the butter in a pan, mix in the flour and milk, and stir over gentle heat until the mixture thickens and becomes quite smooth, leaving the sides of the pan as it is stirred. Stir in the sugar, some of the ground ginger and most of the preserved ginger cut into small pieces. Draw to the side of the stove, and, when the mixture is cool enough, beat in the egg yolks. Whisk the egg whites to a stiff froth, and stir this lightly into contents of the pan. Turn into the prepared eouffle dish, and steam for about 40 minutes. Make a rich custard sauce, # flavour it with the rest of the ground ginger and chopped preserved ginger, and pour over . the souffle after it has been turned out of the mould.