Pawaru-Grahmata

№ 10IV. nodaļa

Cits labs pudiņš

Light steamed soufflé pudding

  • Serves 6–8
  • about 1¾ hours
  • Melnraksts · vēl nav izmēģināts

1796Zits labs puddinsch.

Variants receptei № 9 Pudiņš

Modernizētslpp. 206 · PDF 220
6 porcijas

The book gives 4 loti each of sugar, butter and flour, 9 eggs and ½ stops of milk, which converts to 52 g each, 9 eggs and 640 ml. These are modest amounts, so we keep them.

Method

7 soļi
  1. Whisk the flour into 150 ml of the cold milk until smooth. Heat the rest of the milk with half the sugar and the butter until the butter melts.
  2. Pour in the flour mixture, whisking, and cook over low heat, stirring all the time, until it's thick and smooth like a thick custard, 5–8 minutes. Take it off the heat and leave to cool until lukewarm, stirring now and then so no skin forms.
  3. Beat the egg yolks with the rest of the sugar and stir them in.
  4. Whisk the egg whites with the salt until stiff, "like snow", and fold them in gently in two or three goes.
  5. Butter a 2 l pudding basin and dust it with sugar. Pour in the mixture; it should come no more than two thirds of the way up, as it rises. Cover with a pleated sheet of buttered baking paper and foil, leaving room to rise, and tie tightly under the rim.
  6. Stand the basin on a trivet in a large pan, pour in boiling water to two thirds of its height, cover and simmer steadily for 1–1¼ hours, until the pudding is well risen and set, a skewer comes out clean and the centre reaches at least 72 °C.
  7. Turn it out at once and serve with the wine sauce from 04-009 or with melted butter. It sinks as it cools.

Notes

What the book says vs. what we added

the book heats the milk with half the sugar, adds the flour and stirs until thick, lets it cool, mixes in the yolks with the other half of the sugar, and folds in the whites beaten "like snow". The batter is tied into a napkin that has soaked in water for an hour and boiled for a good hour in salted water, "as taught" (04-009). The butter is in the list of ingredients but the method never mentions it; we melt it into the milk. The salt, the basin, the sauce and the times are ours.

Variant

a lighter pudding than 04-009, without bread or fruit, more like a soufflé. The book gives it no sauce or flavouring; a little grated lemon zest or vanilla would be our addition.

In a cloth

soak a large cotton napkin in water for an hour, wring it out, butter and flour the inside, set it in a bowl, pour in the batter and tie it loosely enough for the pudding to rise. Boil it fully covered for about 1 hour.

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