Recipe For Making Sponge Batter Pudding

1 1/2 cups of hot milk. The yolks of four eggs. 1/2 cup of flour. 1/4 cup of sugar. 1/2 cup of cold milk. 3 tablespoonfuls of butter. 1/4 teaspoonful of salt. The whites of four eggs.

Stir the flour, salt and cold milk together until smooth, then cook in the hot milk ten minutes, add the butter and yolks of eggs, beaten with the sugar, and fold in the whites of the eggs, beaten stiff. Bake in a well-buttered pudding dish about thirty minutes. The heat of the oven should be moderate and the dish should stand in hot water during the baking (see Soufflés). Serve with Sabayon, wine or creamy sauce.