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Cabinet Pudding

8 servings

Ingredients

• 125 g very fine flour
• 125 g sugar
• 0.25 l milk
• 125 g butter
• 6 pcs eggs
• 35 g candied lemon peel, in strips
• 35 g orange peel, in strips
• 75 g bitter almonds, coarsely crushed
• 100 g currants
• 100 g sultanas

Instructions

1. Cook flour, milk, and sugar until the mixture detaches from the pot.
2. Cream the butter until frothy, stir in the mentioned ingredients one after another, then the cooled flour porridge, and finally lightly mix in the stiff egg whites.
3. Cook the pudding for 1 hour and serve with frothy sauce.

Modernized from a treasured 19th-century German cookbook.