Currant pudding (excellent)

(Recipe #14, page 155)

Ingredients: ¼ pound of butter, ½ pound of fine flour [about 1-3/4 cups], a good ½ quart of milk, 8 large eggs, 3 heaping tablespoons of sieved sugar, the grated peel of a lemon or a generous half a nutmeg, ½ pound of good well-washed and dried currants, 7 ounces of grated stale white bread, and a generous half-wineglass of rum or arrack.

A new, highly recommended method of heating the pudding dough is to knead the flour and butter to form a dough while bringing the milk to a boil. Add the dough a bit at a time to the milk, allowing the flour to disperse totally and form a very smooth dough. Stir until the dough no longer sticks to the pot.

After the dough has cooled a bit, gradually stir in the egg yolks, sugar, seasonings, currants, and white bread. Then beat the egg whites to stiff peaks and mix them and the rum gently into the dough. Immediately place the dough in a previously prepared mold (see no. 1), seal it tightly, and boil for 2½–3 hours.

Serve with mousseline sauce or a fruit sauce.

Serves 14–16.

Translated by David Green.


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