Home · Recipes · Historical Cookbook · Puddings

Currant Pudding

6 servings

Ingredients

• 100 g butter
• 125 g fine flour
• 0.25 l milk
• 6 pcs eggs
• 2 tbsp sifted sugar
• 1 pcs lemon, grated
• 100 g good currants
• 100 g grated breadcrumbs
• 0.5 wine glass rum or arrack

Instructions

1. Melt half of the butter, pour in the flour mixed with milk, and bake until firm.
2. Let it cool down a little, stir in the remaining butter, gradually add the other ingredients, and finally lightly fold in the stiff egg whites and the rum.
3. Cook the mixture for 1½ hours and serve with frothy sauce.

Modernized from a treasured 19th-century German cookbook.