Pawaru-Grahmata

№ 14IV. nodaļa

Cits englisch pudiņš

Baked English pudding with almonds and a caper wine sauce

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

1796Zits englisch puddinsch.

Variants receptei № 13 Englisch pudiņš

Modernizētslpp. 208 · PDF 222
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

7 soļi
  1. Tear the bread into pieces and soak it in the milk for 15 minutes, until it has drunk it all up. Squeeze it out firmly; keep the milk.
  2. Pound the almonds with the rose water in a mortar, or chop them in a small food processor, to a coarse paste.
  3. Mix the bread with the suet, raisins, currants, eggs, mace, almond paste, lemon zest and salt. It should be soft, like a thick porridge; add a spoonful or two of the squeezed milk if it's stiff.
  4. Heat the oven to 170 °C (150 °C fan). Rub a 1.5 l deep ovenproof dish, charlotte mould or deep cake tin thickly with the cold butter and coat it with the breadcrumbs.
  5. Spoon in the mixture and smooth the top. Bake for 60–75 minutes, until browned and firm and the centre reaches at least 72 °C.
  6. Meanwhile, make the sauce: simmer the wine with the mace, lemon slices, capers and almonds for 5 minutes. Whisk the yolks in a bowl, whisk in a ladle of the hot wine, then pour it all back into the pan. Stir over low heat until it thickens slightly (about 80 °C); don't let it boil. Take it off the heat and whisk in the butter, a piece at a time.
  7. Turn the pudding out onto a dish and pour the sauce over.

Notes

What the book says vs. what we added

the book soaks white bread in milk until it has absorbed it, squeezes it out well and mixes in clean, finely chopped beef suet, raisins, currants, eggs, mace, blanched almonds pounded with rose water, finely chopped lemon peel and salt, as soft as needed. A mould or a tin-lined saucepan, not too wide, is buttered thickly with cold butter and strewn with breadcrumbs, filled and baked in the oven. The sauce is wine, mace, butter, capers, lemons, cut almonds and beaten egg yolk, poured over the pudding in the dish. All the amounts, the oven temperature and the times are ours.

Variant

unlike the boiled English pudding in 04-013, this one is baked and has no cream, but has almonds and a sharper sauce.

No sugar

the book puts no sugar in the pudding; the dried fruit sweetens it. Add 2–3 tbsp sugar if you like (not in the book).

Capers

capers in a sauce for a fruit pudding look odd today, but they are printed plainly, and the book puts capers, wine and lemon in the sauce for the pike pudding too (04-018). The result is a rich, sharp sauce that cuts the suet.

Cold butter

rubbing the mould with cold butter leaves a thick layer that holds the crumbs and gives a crisp crust.

Rose water

strengths vary; taste it and use less if it's strong.

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