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Flour Pudding with Yeast

8 servings

Ingredients

• 500 g flour
• 125 g currants
• 125 g raisins, pitted
• 200 g butter
• 50 g yeast
• 6 pcs eggs
• 0.38 l lukewarm milk
• 125 g sugar
• 1 pcs lemon, peel
• 0.5 pcs nutmeg

Instructions

1. Cream the butter until fluffy, then gradually stir in the whole eggs, alternating flour with milk, and the remaining ingredients.
2. Finally, fold in the yeast mixed with a little milk.
3. Beat the mixture vigorously with a flat wooden spoon until it forms bubbles, then pour into the mold, place in lukewarm water, and cook for 2 hours.
4. Serve with rum sauce or stewed fruit.

Modernized from a treasured 19th-century German cookbook.