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Portuguese Pudding

6 servings

Ingredients

• 250 g stale white bread
• milk, for soaking (as needed)
• 125 g butter
• 6 pcs eggs
• 100 g sifted sugar
• 1 pcs lemon, juice and peel
• 100 g raisins, pitted
• 100 g currants
• 1 wine glass rum

Instructions

1. Soak the thinly peeled white bread in milk, squeeze it out, and stir it with the butter over the heat.
2. After it has steamed dry, gradually stir in the egg yolks and the remaining ingredients.
3. Finally, lightly fold in the stiff foam of the 6 egg whites and the rum, and immediately bring the mixture to the heat in the prepared mold.
4. Cook for 1½ hours and serve with frothy sauce.

Modernized from a treasured 19th-century German cookbook.