1966 WDEC - Steamed Egg-Parmesan Pudding

Served with greens and tomatoes, the steamed pudding makes a full meal. (photo by Joachim)

I can't resist steamed pudding, and this looked like it would be filling enough for a dinner entree. So. Recipe after the jump.
Steamed Egg-Parmesan Pudding
(to serve 4)
6 eggs, separated
1/4 cup flour
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (1/4 pound) coarsely grated Parmesan cheese
Hot tomato sauce

Beat egg whites until stiff, but not dry. Set aside. Beat yolks until blended. Blend flour with some of the milk until smooth. Stir in remaining milk. Cook, stirring constantly, until thickened. Stir mixture into eggs, put back in saucepan and cook, stirring, for a few minutes longer. Remove from heat and stir in salt, pepper, and cheese. Fold in egg whites. Pour into well greased 1-1/2 quart pudding mold. Grease lid and cover mold. Put on rack in kettle and add enough boiling water to come half way up sides of mold. Cover kettle and steam for about 45 minutes. Unmold and serve hot with tomato sauce.

The pudding unmolded without any fuss. (photo by Courtney)

Cooking Notes: I cut this in half to serve 2 and added 1/2 tsp dry Chinese mustard (S&B brand) to the salt and pepper. Perhaps because the mold was only half full, it wanted to float in the kettle and I had to anchor it with a small cast iron pot lid. Next time I will anchor the mold before adding the boiling water. I kept the cooking time the same, and the result was perfect - the pudding had an even, light texture that was consistent throughout.

Eating Notes: The half-size pudding was definitely enough for a main dish for two. I served it on a bed of collard greens cooked down with some canned diced tomatoes to make a full meal. The sauce from the tomatoes, mixed with some dried herbs from our garden, served as the sauce.