The next recipe randomly picked is already waiting in line, but as I wanted to try out another recipe from my antique cook books, I thought you might be interested in it, too.
A few weeks ago I bought a whole kilo of cherries. I brought them to a picknick the same day and I ate much of them the following days, but I still had quite a lot left. Because I feared they would decay faster than I could eat them, I decided to turn them into something else.
First thing that comes to my mind on this occasion is a cherry pie, but I searched one of my cook books and found a cherry pudding recipe, so I chose to try out this.
Now first: What is a pudding? Today most puddings made come from those little paper bags you can buy in the supermarket in various flavours. You only have to mix them with a little sugar and milk, cook and let them cool down, the taste being very sweet and artificial. Maybe some are aware of, that pudding can be made at home with eggs and real chocolate. But the range of puddings is much much wider. We might have heard of things like plumpudding or the English Christmas Pudding. And much of the recipes once (or still in England) named pudding we would today name differently, maybe cake, soufflé or casserole. A pudding doesn’t have to be a sweet dish, there are meat-, fish- and other savoury puddings as well.
The cook book I used was published in 1923, but it is already the 22nd edition, the 15th was published in 1901, so the original book was written sometime in the 19th century (the preface of the 15th edition is the earliest one printed in the book, that’s how I knew).
Susanna Müller – Das fleissige Hausmütterchen. Ein Führer durch das praktische Leben für Frauen und erwachsene Töchter (The busy homebody/hausfrau. A guide to practical life for women and grown-up daughters)
What it says about puddings:
“The pudding is an English national dish. The pudding dough is comparable to yeast dough. The basic ingredients are as for casseroles made of flour-, semolina-, corn- or breadpaste, soaked and squeezed bread and the like. Additional ingredients are butter, eggs, sugar, spices and fruits, almonds, nuts, chocolate and the like. The pudding is blended with them sufficiently. The stirring helps to lock much air inside the dough, that tries to escape, but is held back by the other ingredients, becoming solid due to the heat of the cooking, this accomplishes the airy and spongy texture.”
Puddings can be made in various moulds. You can cook them in a bain-marie, either in a airtight mould with lid or in an open ceramic form and you can bake them in the oven.
Here a photo how the closed pudding-mould in the bain-marie is supposed to look like:
The book says that baked puddings are meant to be eaten cold, because the walls of those puddings are more solid than cooked ones, which are meant to be eaten immediately and hot.
As I said, I chose to make the cherry pudding (n° 591):
40g white bread (I used a dried roll) soaaked in 500ml milk ( I didn’t measure that, but added milk until I considered it to be enough)
4-6 tablespoons sugar
10 grated bitter almonds ( I used bitter almond oil)
500-750g cherries, stoned, one half sweet and one half sour (I had no sour cherries, so I only used sweet ones)
Stir the butter until foamy, then add the egg yolks and the sqeezed bread and mix until you end up with a pulp. Now add the sugar, the bitter almonds and the cherries. In a final step add the beaten egg whites and bake it in a mould, that you buttered and covered with breadcrumbs before (do cover it very well, I almost ruined my mould because I only used as little breadcrumbs as I use for cake). The recipe doesn’t give a temperature or a time, the introduction says, a small pudding needs appr. 1h. I just tried it out, checking the pudding every 10min after it had been in the oven for 45min, I can’t tell you how long it stayed in it in the end. I started with 175°C, but reduced the heat to 130°C after 30min because the surface was already brown.
The result, looks great:
Well, I am really glad that I took this photo above, as I already meantioned, don’t underestimate the importance of buttering the mould, that’s how it looked like after I turned it out (or better, tried to):
Well, it was tasty after all, at least. I assume that several mistakes let to this poor outcome: first, as I said, believe the author when she advises you to butter the form very well! Second, though metal moulds are common for cooked puddings, maybe I shouldn’t use my cakemould for baking pudding, but try a ceramic mould instead. Third: Maybe I used too many cherries so that the pudding became too instable to turn over at all.
It took me several days to clean this mould, but in the end it survived (opposed to the pudding, who didn’t live long enough to see the next day).
Maybe the next pudding I will show you will be my all-time-favourite savoury pudding which is great when you need to get rid of old bread.
So much for today, tomorrow I will have my final oral exam, please cross your fingers, I hope I will be able to sew a little more after this.
See you soon, love