Flour and bread pudding to accompany cooked fruit

(Recipe #30, page 159)

Ingredients: a scant ½ quart of milk, 3 ounces of butter, 7 ounces of good flour [1-2/3 cups], 8 eggs, ½ teaspoon of mace, ½ pound of grated stale white bread, 2 tablespoons of sugar, ½ glass of rum.

Melt half the butter, add the flour and milk, and stir until the dough no longer sticks to the pot; after it has cooled, combine the dough with the egg yolks, mace, and sugar and beat vigorously. Then stir in the bread, fold in the beaten egg whites and finally the rum.

Boil the pudding for 2½ hours and serve with cooked fruit [particularly pears or fresh plums]; a satisfying dish for about 8.

Translated by David Green.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s