Caudle

James Tanner whisks up a hot dessert with a history in this sweet and tasty posset-style pudding from yesteryear
By James Tanner
Caudle
  • Rating:
  • Serves: 2
  • Cook Time: 4 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

Main

  • 5 egg yolks
  • 200 ml white wine
  • 1 pinches sugar, to taste
  • 1 pinches saffron

Method

1. Beat the egg yolks, wine, sugar and saffron together in a saucepan.


2. Cook gently over a medium heat, stirring continually, until the caudle is hot, thickened and fluffy, taking care not to let it burn and stick.


3. Serve at once, in small glasses.

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