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Sponge Pudding

8 servings

Ingredients

• 200 g very fine flour
• 8 pcs eggs
• 150 g butter
• 100 g sugar
• 0.5 pcs lemon, half, grated
• 0.25 l milk

Instructions

1. Melt half of the butter, add the flour mixed with milk, and stir over the heat until the mixture detaches from the pot.
2. Cream the remaining butter until frothy, gradually stir in sugar, spices, and egg yolks, then the slightly cooled flour mixture, and finally lightly mix in the very stiff egg whites.
3. Cook the pudding for 1-1½ hours and serve with frothy or red wine sauce.

Modernized from a treasured 19th-century German cookbook.