№ 12IV. nodaļa
Cepts pudiņš
Baked bread pudding, turned out
- Serves 6
- about 1½ hours
- Melnraksts · vēl nav izmēģināts
1796Zepts puddinsch.
The book gives no quantities of its own: it bakes any of the pudding mixtures above, mixed a little softer than for boiling. We use the bread pudding batter from 04-009 (half quantity) with a little more milk.
Method
5 soļi- Make the batter as in 04-009, steps 1–2, adding the extra milk so that it's soft and just pourable.
- Heat the oven to 180 °C (160 °C fan). Butter a 22–24 cm round cake tin (not loose-bottomed) or a shallow ovenproof dish thickly, tip in the breadcrumbs and turn the tin so they coat the bottom and sides. Shake out the excess.
- Pour in the batter and smooth the top. Bake for 50–60 minutes, until risen, golden and set, a skewer pushed into the centre comes out clean and the centre reaches at least 72 °C.
- Leave for 5 minutes, run a knife around the edge, put a plate on top and turn it over, so that the crisp bottom is on top. Sprinkle with sugar.
- Serve as it is, or with the wine sauce in a jug.
Notes
What the book says vs. what we added
the book takes a pudding mixture made "as taught", puts it in a shallow pan buttered and strewn with breadcrumbs and bakes it for about an hour. A dish is put on top and the pudding turned out, bottom side up, sprinkled with sugar and served like that, or with a wine sauce in a sauceboat. It adds that a pudding for boiling is mixed thicker than one for baking. The choice of batter, the extra milk, the oven and its temperature are ours.
Softer for baking
a boiled pudding must hold together in its cloth; a baked one is held by the tin, so it can be looser and comes out lighter.
Other batters
the cream pudding (04-011) bakes well in the same way, with a little less bread. The rice pudding (04-016) is baked by this method in the book itself.
The crumb coat gives the pudding a crisp crust and helps it come out of the tin cleanly.
Oriģināls1796
Kad ta mihkla kà jau mahzihts eemaisita irr, tad nemm weenu ar sweestu isswaiditu un ar rihmaisi isbahrstitu , to mihklu tur eekschâ, un kahdu stundu zeppj; blohdu un apgrees, ka ta pusse augschâ nahk, apbahrsti ar zukkeru, un tà us galdu, taisi kahdu wihna , kas : Tas wahrihts puddinsch beesaki eemaisihts ne kà tas ko zept gribb.
Mūsdienu rakstībā2026
Kad tā mīkla, kā jau mācīts, iemaisīta , tad ņem vienu sviestu izsvaidītu un izbārstītu , to mīklu tur iekšā un kādu stundu cepj; bļodu un apgriez, ka tā puse augšā nāk, apbārsti cukuru un uzdod tā uz galdu, taisi kādu vīna , kas . pudiņš biezāki iemaisīts nekā , ko cept grib.
Sastāvdaļas5
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| pudiņa masakā iepriekšējos pudiņos (04-009 līdz 04-011), tikai mīkstāka | mihkla | pudding batter | |
| sviestspannas izsmērēšanai | sweests | butter | |
| rīvmaizepannas izbārstīšanai | rihmaise | dry breadcrumbs | |
| cukursuzbārstīšanai | zukkers | sugar | |
| vīna mērcepēc izvēles | wihna sulla | wine sauce |
Paņēmieni
- cept krāsnī
- apgāzt
- uzkaisīt
Birkas
- pudiņš
- saldais ēdiens
- maize
- cepts
Piezīmes
- Savas masas šai receptei nav: kā jau mācīts attiecas uz iepriekšējiem pudiņiem (04-009 līdz 04-011). Uz šo recepti savukārt atsaucas 04-016 (kā tagad mācīts).
- apakšaja: apakšējā (sal. priekšajs).
- raušu panna: plakana cepšanas panna ar vāku; tajā cepa uz oglēm.
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