James Tanner
from
Great Food Live
James Tanner whisks up a hot dessert with a history in this sweet and tasty posset-style pudding from yesteryear
James Tanner whisks up a hot dessert with a history in this sweet and tasty posset-style pudding from yesteryear
Caudle
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.
Prep:
5 min
Cook: 4 min
Cook: 4 min
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