Pawaru-Grahmata

№ 29VIII. nodaļa

Pomeranču karaša

Bitter orange butter pudding

  • Serves 6
  • about 1½ hours, plus 1 hour cooling
  • Melnraksts · vēl nav izmēģināts

1796Pommeranzu karrascha.

Modernizētslpp. 333 · PDF 347
6 porcijas

The book gives 1 mārciņa of butter, 12 egg yolks, ½ mārciņa of sugar and the zest of 6 bitter oranges, which converts to about 420 g butter, 12 yolks and 210 g sugar. It gives no amounts for the flour porridge. We've used a third.

Method

6 soļi
  1. Whisk the flour with 100 ml of the cold milk until smooth. Bring the remaining 300 ml milk to the boil, whisk in the flour paste and cook over low heat for 3–4 minutes, stirring all the time, until it is as thick as porridge and no longer tastes of raw flour. Scrape it into a bowl, press cling film onto the surface and leave it to cool to room temperature, about 1 hour.
  2. Heat the oven to 170 °C (150 °C fan). Butter a 1.5 l ovenproof dish.
  3. Beat the butter with an electric mixer for 3–4 minutes, until pale and soft. Beat in the yolks one at a time, then the sugar and zest, and beat for 3 minutes more, until fluffy.
  4. Beat the cooled porridge into the butter mixture a third at a time, until smooth.
  5. Spread it in the dish (or the pastry case) and bake for 40–50 minutes, until puffed, golden and just set in the middle; a skewer pushed into the centre should come out clean. If the top browns too fast, cover it loosely with foil.
  6. Serve warm or at room temperature, in spoonfuls or slices.

Notes

What the book says vs. what we added

the book cooks a thick porridge of flour and fresh milk, beats 1 mārciņa of fresh washed butter with 12 yolks, ½ mārciņa of sugar and the grated zest of 6 bitter oranges, adds the cooled porridge, and bakes it slowly in a dish or a decorated pastry case, in a covered baking pan or in the oven. The size of the porridge, the oven temperature and the times are ours.

Bitter oranges

pomerances are Seville (bitter) oranges, whose zest is more aromatic and more bitter than that of sweet oranges. They are in the shops in January and February, and the zest freezes well. Otherwise use the zest of 1 sweet orange and 1 lemon.

Pastry case

the book's decorated pastry case is taught in 08-005 (Englisch piens) and again in the torte chapter. Line a 22 cm tart tin with 250 g shortcrust, pinch or flute the rim, chill for 20 minutes and blind-bake at 190 °C (170 °C fan) for 15 minutes with paper and baking beans, then 5 minutes without. Fill and bake as above.

Texture

with no egg whites and no raising agent, it bakes into a dense, buttery, custard-like pudding. For a lighter one, whisk 2 egg whites stiff and fold them in last (our addition), as the book allows for the butter cake just before it (08-028).

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