Mousseline Pudding

It is vital to serve this lovely light pudding as soon as it is turned out of the basin. It will collapse if left to stand.


serves 4
butter for greasing
2 oz (50 g) butter
2 oz (50 g) icing sugar (confectioners sugar)
3 eggs, separated
grated rind and juice of 1/2 lemon or few drops of vanilla essence


1. Grease a 1 litre (1 3/4 pint) pudding basin.

2. Prepare a steamer or half fill a large saucepan with water and heat gently.

3. Cream the butter with the icing sugar in a large heatproof bowl.

4. Add the egg yolks, one at a time, beating well after each addition.

5. Stir in the lemon rind and juice or add a few drops of vanilla essence.

6. Stand the bowl over a saucepan of hot water or use a double saucepan.

7. Heat for 10 - 12 minutes, stirring constantly until the mixture is thick enough to hold the mark of a trail for 1 - 2 seconds.

8. Remove from the heat and continue stirring until the mixture is cold.

9. In a clean, grease-free bowl, whisk the egg whites until stiff.

10. Fold them into the egg yolk mixture, then spoon the mixture into the prepared pudding basin.

11. Cover with greased greaseproof paper or foil and secure with string.

12. Bring the steamer or saucepan of water to the boil.

13. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water.

14. The water should come halfway up the sides of the basin. Cover the pan tightly and steam the pudding over gently simmering water for 45 minutes.

15. Serve the pudding at once, inverting it on a serving plate.

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more information

When the egg yolk mixture is heated in the double saucepan, it may separate. It will also become runny as the butter melts. Persevere - it will bind
again and thicken as the egg yolks cook.
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