MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Merryell Williams's Sage Pudding
Categories: Puddings
     Yield: 1 Pudding

     2 c  Water; plus more for the
          -bain-marie
   1/2 c  Sage
     2 c  Milk
   1/2 c  Flour
     2    Eggs
     1 tb Sherry
     2 tb Butter

 Put the sage and water in a pot and bring to a boil for approximately
 5 minutes. When the water is a pale green color, remove the pot from
 the heat and pour off the water. Keep the sage in the pot and add the
 milk.

 Bring the milk and sage to a low boil. Remove from the heat and stir
 in the flour. Whisk the mixture until there are no clumps. Set aside
 to cool.

 While the infused milk is cooling, preheat your oven to 350 F. Fill a
 kettle with water and bring it to a boil. Butter a glass or ceramic
 baking dish in which you plan to cook your pudding. Identify a
 larger, second baking dish that can hold the pudding dish and a few
 inches of water.

 Stir the eggs and sack into the infused milk and flour mixture. Pour
 this mixture into the prepared baking dish. Add pieces of butter to
 the top of the pudding.

 Place the pudding dish in the larger baking dish to set up your
 bain-marie. Fill the area around the pudding dish with warm water.
 Ideally the water will be a similar height to the custard itself, but
 not spill over into the pudding dish.

 Bake for 40 minutes. A tester should come out clean, but the pudding
 should still jiggle in the middle.

 Serve warm.

 Recipe by Marissa Nicosia

 Recipe FROM:
 <https://rarecooking.com/2023/03/31/to-make-sage-pudding/>

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