Pawaru-Grahmata

№ 9IV. nodaļa

Pudiņš

Boiled bread pudding with raisins and wine sauce

  • Serves 6
  • about 2½ hours
  • Melnraksts · vēl nav izmēģināts

1796Puddinsch.

Modernizētslpp. 205–206 · PDF 219–220
6 porcijas

The book gives 4 wheat rolls, ¼ mārciņa each of raisins and sugar, ⅛ lemon, 6 eggs plus 6 yolks and 1 mārciņa of melted butter, which converts to 105 g raisins, 105 g sugar and 420 g butter. It gives no amounts for the milk or the sauce. We use half, with less butter (see Notes).

Method

6 soļi
  1. Crumble or tear the bread finely into a bowl and pour on just enough cold milk to cover it. Leave in a warm place for 30 minutes, stirring now and then, until it has softened completely; then beat it smooth with a fork.
  2. Add the raisins, sugar, chopped lemon, eggs and yolks, salt and cinnamon, and the melted butter. Beat everything together well.
  3. Butter a 1.2 l pudding basin and pour in the mixture. Cover with a pleated sheet of buttered baking paper and then foil, and tie it tightly under the rim with string so no water can get in.
  4. Stand the basin on a trivet or folded cloth in a large pan and pour in boiling water to come two thirds of the way up. Cover the pan and keep the water at a steady simmer for 1½–2 hours, topping it up with boiling water as needed. The pudding is done when it's firm and springy and the centre reaches at least 72 °C.
  5. Meanwhile, make the sauce: whisk the yolks, sugar, wine, lemon zest and cinnamon in a heatproof bowl set over a pan of barely simmering water. Keep whisking for 5–8 minutes, until the sauce is thick, foamy and hot (about 75 °C). Don't let it boil, or it will curdle. Stir in the currants.
  6. Turn the pudding out onto a warm dish, round side up. Pour the sauce over, or serve it separately in a jug.

Notes

What the book says vs. what we added

the book soaks 4 crumbled wheat rolls in cold milk, just covered, in warm ashes until quite soft, then kneads in large raisins, the same weight of sugar, ⅛ lemon cut in small pieces, 6 eggs and 6 more yolks, salt, cinnamon and 1 pound of melted butter. The batter goes into a buttered napkin set in a colander, is tied up tightly with coarse thread and boiled for a whole hour in salted water that is already boiling, hung from a stick across the pot so that it floats and doesn't touch the bottom. It's drained, the tied end is cut flat, and the pudding is set round side up in a dish. The sauce is wine, egg yolks, lemon peel, sugar, cinnamon and currants. The basin, the sauce amounts and method, and the times are ours.

The butter

the scan clearly prints "1 mahrzinu" of melted butter, about 420 g, which is a lot next to 4 rolls. We don't know how large the rolls were, and the batter also has 12 eggs, so it may be less extreme than it looks, but it is still a very rich pudding. We use 125 g for half the recipe; use 210 g for the book's proportions.

Basin or cloth

to boil it the book's way, scald a large cotton or linen cloth, wring it out, butter the inside and dust it with flour. Lay it in a colander, pour in the batter, gather the corners and tie them tightly, leaving a little room for the pudding to swell. Hang it from a wooden spoon laid across a large pot of fast-boiling salted water so it's fully covered but doesn't touch the bottom, and boil for 1 hour (half size) to 1½ hours (full size), until 72 °C in the centre. A cloth pudding gets a skin; a basin pudding cooks more slowly but more evenly.

The sauce is a wine custard of the kind German cooks called Chaudeau. The book gives no amounts; ours make about 400 ml.

Other puddings in this chapter are boiled "as taught" here: 04-010, 04-011 and 04-015.

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