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American oddities…Bacon-waffles

Normally I trie to write in British English, today because of the topic, it is all American!

June was a big month for me. It was time for the annual vacation and for the first time in my life I went across the big pond, we headed to Florida, USA. Our first stop was Miami where we hired a rental car and went on a road trip: down to Key West, up and West to St. Petersburg and Tampah, across the state to Cape Canaveral and down the east-coast to end where we started. It was amazing, we saw a lot and had everything, from perfect and sunny beach weather to pouring rain, from calm and beautiful nature to vibrating city night life, from Tradition and History to Science and contemporary art.
And we had it all, from absolutely peaceful and happy holiday feeling to sadness and despair, as in the middle of the vacation fell the Orlando-massacre, it was shocking to witness so close (even though we didn’t go to Orlando and had never planned to go).

I never understood America, I don’t know if I do now, but what I do know is that I do love it! So many things I never expected to like, but loved in the end (Air Condition set on 16°C/60°F! Even though my environmental conscience would keep nagging at home).
And I found what to me is the most beautiful place in the world, Key West. It was really hard to leave, even though more and also interesting places were yet to come, Key  West is my tusculum and I really hope to return.

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But back to topic, another thing very special in the US is food. My boyfriend was very curious to try all kinds of fast food and I felt like being in a movie when having dinner in a cheap diner late in the evening. Something he longed to try were waffles with chicken or at least some savory variation. But somehow, always when we passed a restaurant that served them, we just came from breakfast or lunch and were not hungry at all.

So, soon after we were back in Switzerland, I went to try it at home. Thankfully, only weeks earlier I had bought Betty Crocker’s new picture cookbook, one of the iconic American cookbooks from the 1950s and 60s. And of cause, as a true vintage American cook she offers a wide range of breakfast recipes, including one for bacon waffles.

Cheese-and-bacon Waffles (makes 8 Waffles)

You need:
2 eggs
2 cups buttermilk
1 tsp. soda
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
6 tbsp. soft shortening (fresh bacon fat is good) [I used butter]
1/2 cup grated Cheddar cheese
Bacon

Heat waffle iron while mixing batter. Beat eggs well. Add flour, beat in remaining ingredients with rotary beater until smooth. Pour onto waffle iron, spread to cover surface. Lay short strip of bacon across batter. Bake until steaming stops.

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How was it? Better than expected. They have to be eaten very fresh and hot from the iron, cold or re-heated they are not tasty at all. But hot you can even try odd combinations like maple syrup and it tastes great. But in general not something I really do need on a regular base, considered that I don’t eat much meat and don’t really like bacon.
As there are a lot of vegetarian and vegan waffle recipes around, I won’t give you specific instructions how to modify this dish. If you reduce the sugar in the dough and pair the waffles with smoked tofu or saitan I can imagine the result being comparable, though not a direct copy.

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Dieses Jahr fiel der gemeinsame Jahresurlaub in den Juni und mein Freund und ich planten grosses, unser erster Transatlantikflug, unser erstes Mal USA, es ging nach Florida. Nach einem Abend in Miami machten wir uns mit dem Mietwagen auf Richtung Key West, dann wieder hoch und an die Westküste, danach einmal quer durch den Staat an die Ostküste, nach Cape Canaveral, um dann wieder in Richtung Miami zu fahren und die Runde so komplett zu machen.  Und es war wundervoll. Wir haben so viel gesehen und von allem etwas mitgenommen: Von tropisch warmem Strandwetter zu strömendem Regen, von idyllischer Natur zu pulsierendem Nachtleben, von Tradition und Geschichte zu Technik und zeitgenössischer Kunst.
Und auch sonst war alles dabei: friedliches, einfach nur glückliches Feriengefühl und Fassungslosigkeit, denn in die Zeit unseres Aufenthalts fiel das Attentat von Orlando. Es war wirklich nicht angenehm, so etwas schlimmes in so einer Situation mitzuerleben (wir waren übrigens zu keiner Zeit in Orlando selbst, das war auch schon vorher so geplant).

Ich habe Amerika ja nie so ganz verstanden und das tue ich wohl immer noch nicht, aber ich liebe es! Es gibt so viele Dinge, von denen ich nie dachte, dass ich sie mögen könnte, aber sie sind toll (Klimaanlage auf 16°C! Auch wenn ich das wohl zuhause nie mit meinem grünen Gewissen vereinbaren könnte).
Und ich habe wohl meinen Sehnsuchtsort gefunden, Key West! Es gab auch danach und davor viel Schönes und Interessantes zu sehen, aber diese Insel zu verlassen fiel mir wirklich schwer und ich will auf jeden Fall zurück.

Nun ja, weswegen ich eigentlich schreibe: Eine Sache, für die Amerika legendär ist, ist wohl das Essen. Mein Freund probierte sich neugierig durch sämtliche Fast Food-Ketten und ich fühlte mich wie in einer Fernsehserie, als wir spätabends noch in einem Diner essen gingen. Ein Gericht, das mein Freund in jedem Fall ausprobieren wollte, waren Waffeln mit Hühnchen oder zumindest als herzhaftes Gericht. Nur immer wenn wir ein entsprechendes Restaurant sahen, kamen wir grad vom Essen und hatten absolut keinen Hunger.

Also musste ich es ausprobieren, sobald wir wieder in der Schweiz waren. Lustigerweise hatte ich nur Wochen vorher eines der ikonischen Kochbücher Amerikas der 1950er und 60er (und wohl bis heute) gekauft, Betty Crocker’s new picture cookbook. Und wie es sich für ein anständiges amerikanisches Kochbuch gehört, wartet es mit einer grossen Bandbreite an Frühstücksrezepten auf, so auch eines für Bacon-Waffeln.

Cheddar-und-Bacon Waffeln

Zutaten:
2 Eier
2 cups (1 cup =235ml) Buttermilch
1 Teelöffel Natron
2 cups Mehl
2 Teelöffel Backpulver
1/2 Teelöffel Salz
6 Esslöffel Fett (zum Beispiel tierisches Fett wie zerlassener Speck) [Ich habe Butter genommen]
1/2 cup geriebener Cheddar
Bacon/Bratspeck

Während man den Teig macht das Waffeleisen vorheizen. Eier verklopfen, Mehl und dann die anderen Zutaten hinzufügen, alles mit dem Mixer verrühren, bis ein glatter Teig entsteht. Portionsweise auf das Waffeleisen giessen, auf den Teig einen Streifen Speck legen, backen. Wenn es aufhört zu dampfen sind die Waffeln gut.

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Wie es war? Besser als erwartet. Essen kann man sie nur ganz frisch, danach schmecken sie nicht mehr wirklich. Aber heiss aus dem Waffeleisen sind sogar so abwegige Kombinationen wie Speckwaffeln mit Ahornsirup gar nicht schlecht. Alles in Allem aber nichts, was ich regelmässig brauche, zumal ich sowieso nur selten Fleisch esse und keinen Bacon mag. Vegane und vegetarische Varianten für Waffeln gibt es genügend, daher gebe ich dazu jetzt keine konkreten Tipps. Auch bei diesen Rezepten wird man sicher den Zucker reduzieren können und die Waffeln dann beispielsweise mit gebratenem Seitan oder Räuchertofu essen können, auch wenn eine genaue Kopie des Rezepts wohl schwierig wird.

Alles Liebe, see you soon
ette

Recipe: Black currant bake

Not that much going on here right now, I know.
First because I made some modern things I don’t want to show here, but the time they took I lack for sewing historical patterns. Second because the things that actually would fit in here still need some preparation and nice photos. And third because I am amidst radiation therapy which is not only time-consuming, but also very tiring.

So I beg you to be patient a little longer. While you are waiting you could try one more recipe from my 1891 cook book “Praktisches Davidis-Holle Kochbuch”. I already made this a while ago, in late june to be precise. We bought a little black-currant-tree for our balcony in spring and it was full of fruits in june, so I had to find some recipes very quickly. The best, from the same cook book, was a sauce with such an intense flavour that I still dream of it. Unfortunately I didn’t document it at all and didn’t stick to the recipe, so there is no way to document it for you. When I will try it again next year I hope I will be more thoughtful.

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For this recipe you don’t need to wait until black currant season is back, as you can also do it with nearly every other fruit:

Standard apple bake, than can be made from every other fruit as well. For 10-12 servings use 250g flour, 70g butter, 400ml milk, 2 tablespoons sugar, 6 eggs, grated lemon peel or 8 pounded bitter almonds an 1 1/2 teaspoon salt.
After the above given parts have been assembled as told [=mix everything together], place one quarter  in a well prepared oven dish [=buttered oven dish], place two piled soup plates full of sourly mellow apples, cut in four, inside, sprinkle with sugar and cinnamon, pour the rest of the dough on top and bake for 1h 15min.
The same can, as above mentioned, be made from all fruits. Plums, fresh as well as dried ones, have to be pitted, the latter ones need to be cooked before being pitted; juicy fruits as there are sour cherries, blueberries, currants and so on, are mixed with pounded rusk and, depending on the amount of acid, with more or less sugar.

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auf deutsch:

Ja, viel los ist hier momentan nicht. Das liegt erstens daran, dass ich einige moderne Dinge genäht habe, über welche ich ja nicht blogge, zweitens weil die Dinge, die dann doch passen würden noch etwas Arbeit und Fotos brauchen und drittens weil ich grad mitten in der Strahlentherapie bin, welche nicht nur viel Zeit frisst, sondern zudem noch müde macht.

Daher bitte ich um ein wenig Geduld, bis es hier wieder interessanter wird. Bis dahin könntet ihr beispielsweise noch ein Rezept aus meinem “Praktisches Davidis-Holle Kochbuch” von 1891 ausprobieren. Erprobt habe ich es schon vor einer ganzen Weile, Ende Juni um genau zu sein. Im Frühjahr haben wir uns einen Johannisbeerbaum für den Balkon gekauft und der trug mit einem Mal einen Haufen Früchte für dich ich mir dringend eine Verwendung einfallen lassen musste. Die beste war zweifelsohne eine Sauce, das Rezept stammt ebenfalls aus diesem Kochbuch, der Geschmack war einfach himmlisch. Leider habe ich nichts dokumentiert und mich nicht ganz ans Rezept gehalten, so dass ich wenig darüber schreiben kann. Ihr müsstet einfach bis zur nächsten Saison warten.
Dafür ist das hier ein Rezept, welches ihr mit vielen anderen Früchten ebenfalls ausprobieren könnt:

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Gewöhnlicher Auflauf von Äpfeln, der jedoch von allen andern Früchten ebenso gemacht werden kann. Für10 bis 12 Personen nehme man 250g Mehl, 70g Butter, 4/10l Milch, 2 Esslöffel Zucker, 6 Eier, Citronenschale oder 8 Stück gestossene bittere Mandeln und 1 1/2 Theelöffel Salz.
Nachdem die bemerkten Teile nach vorhergehender Angabe zusammengesetzt sind, gebe man davon den vierten Teil in eine gut zugerichtete [=gebutterte] Form oder Schüssel, lege zwei gehäufte Suppenteller in vier Teile geschnittene mürbe säuerliche Äpfel darüber hin, bestreue diese mit Zucker und Zimt, bedecke sie mit der übrigen Masse und backe den Auflauf 1 1/4 Stunde.
Derselbe kann, wie oben bemerkt, von allen Früchten gebacken werden. Zwetschgen, sowohl frische als getrocknete, werden ausgesteint, letztere aber vor dem Aussteinen weich gekocht; bei saftigen Früchten, als: sauren Kirschen, Heidelbeeren (Bickbeeren), Johannisbeeren etc. wird des Saftes wegen gestossener Zwieback mit dem Obst vermischt, und dieses, je nachdem es viel oder weniger Säure hat, mehr oder weniger versüsst.

See you soon, alles Liebe

ette

 

Upcycle your dry bread – Savoury Pudding recipe

After the last post’s matchbox-upcycle, today another 20ies-upcycle-tip for you:

I don’t know about you, but we have this problem with nearly every bread we buy. When we reach the end of the loaf the crust is too hard to eat. Additionally, when my boyfriend works on an early shift he often cuts a slice of bread for me, too. Unfortunately, often enough when I get up I don’t feel hungry at all and in the afternoon help myself to something warm, forgetting the slice getting dry on the counter.

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Now you might say: well, why don’t you make breadcrumbs?! Yes, of course I make breadcrumbs, but I can’t use as many breadcrumbs as I am producing, as a vegetarian I don’t eat that much Viennese Schnitzel 😉

But already a while ago I found an amazing recipe in my “Tried favourites” from 1929 (Can’t tell you enough how much I love this book. So many amazing recipes, eager to try more of them. Maybe it is just because it includes all the British classics you won’t find in continental cook books or maybe I just love it for being British).

The recipe I found is called “Savoury Pudding”.

Tried favourites 1929, savoury pudding

As you see it is pretty straight forward, no fancy ingredients, nothing that could really go wrong. All you have to do is mix the onions and the seasoning with the beaten eggs, add the breadcrumbs (1 breakfast-cup equals 1/2 pint, that is 236,5ml for us living in the metric system) and then add milk until you get a sticky dough. Butter small baking moulds (I use muffin moulds for these) and fill the dough into it, leaving some space as you do with all doughs, the puddings will rise a little. Because electric ovens weren’t common in the 20ies recipes like these don’t give any advise on how hot the oven should be. I always heat it to 180°C using upper and lower heat (idea is that they surely didn’t have convection ovens, so I don’t switch on the fan. Of course, when a recipe is known and save you can change this).

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When I first tried it I feared my boyfriend would hate me. Essentially it is just seasoned old bread mixed with onions, eggs and milk, how good could it be? Surprisingly good actually. It doesn’t taste like meat and it doesn’t want to. But the method and the seasoning is the same as when making hamburgers, so it really has a lovely savoury taste. Depending on the bread you use it can be a little darker or include grains, but I like this. The consistency is very moist and soft and with fresh herbs in it, it gets even better (this time I didn’t have any at hand, but threw a little leftover leek into it instead, so it’s not only good for using up old bread).

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To check if it’s ready you can proceed as if baking a cake: prick right into the middle with something long and thin like a wooden skewer, if the dough sticks to it, it needs some more time.
Last question as always, could it be veganized? I think it could. To substitute the milk and the butter wouldn’t be a problem and there are numerous ways how to bake vegan without eggs, the point is to make the dough sticky and the pudding fluffy. I haven’t worked with store-bought egg-replacers yet, but I could even imagine good old apple purée to work well, onions and apples do work very well together so this could even change the flavour into a whole new direction (I will try this next time and tell you, at the moment I somehow have run out of breadcrumbs, oops)

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We ate it with green beans and fried potatos, though a thick brown sauce as suggested in the recipe makes it even better.

Hope I made you hungry, see you soon, love

ette

warm beer with cinnamon

As I already announced in my last post, I planned to participate in the Historical Food Forthnightly. Normally I don’t pick the recipes I cook, but use a random number generator, so I will have to try things I do not know or not like. As you can imagine, this can’t work with given challenges, so I will actively pick my recipes for these challenges (and after all, it should be fun and interesting, no matter how I pick my meals, right?).

The first challenge, food inspired by literature, I had to skip. first because I was in Italy most of the time, second because I had no clue what to make.
But I did cook something for the 2nd challenge “Soups and Sauces”.

Frothy Beer-Soup
(the german name is “Schaumbiersuppe”, so literally translated it would be something like Foam-Beer Soup, I assume in contrast to beers with little to no foam like ale)

A recipe from my 32nd edition of the “Praktisches Davidis-Holle Kochbuch” from 1891 (yes, in very bad condition)

 

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The recipe:

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(Foam-)Beer-Soup

1 litre non-bitter beer, best is brown or weiss-beer, as much water, 2 tablespoons fine flour (but no potato flour), 4 whole eggs, sugar, 2 slices of lemon and cinnamon to taste are beaten with an egg whip on a hot stove and brought close to a boil, then poured in the tureen. Zwieback or white bread roasted in butter is added. As a particularly agreeable addition often a “bread-hill” is added, for which leftovers of old bread can be used. The brown bread is ground, mixed with sugar, some pounded cinnamon and soaked currants. Roast the bread in butter until brown, press it firmly into a large cone and turn it out into the tureen.

well, the one main thing I didn’t mange to was to put the soup from the heat before it started boiling, so unfortunately it clotted. Before it really was very frothy. And yes, the turning out of the “bread-hill” wasn’t really ideal either.

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The Challenge: #2 Soups and Sauces
The Recipe: Schaumbiersuppe, in: Praktisches Davidis-Holle Kochbuch, 1891 (32nd ed.) (scan and transcription above), p. 66
The Date/Year and Region: 1891, presumeably earlier, because it is already the 32nd edition of this book. Unfortunately I don’t know any earlier version, so I can’t check if it is included in other issues. The cook book is german, because weiss-bier is used the recipe may derive from the south of germany, although the preface was written in Bremerhafen, a city in the north of the country.
How Did You Make It: In fact it is as easy as the recipe tells it. Whithout any heat you have plenty of time to mix all ingredients, you only have to pay attention to the flour, I used a sieve to prevent clotting. Same applied to the “bread-hill”. I mixed all ingredients in a small bowl. Then I heated butter in a pan and put the soup on the stove at the same time. This was in fact a little hectic in the end because the soup started to boil while I was trying to turn the bread mixure out of a cup (I don’t have a cone).
Time to Complete: Maybe 15min? I made only half of the portion given so it heated really quick.
Total Cost: I assume the most expensive ingredient is a can of beer, really not more than a few Euros.
How Successful Was It?: As already said, unfortunately it started to boil so it didn’t look really nice, but clotted. I had no idea what it would be like, I mean, beer, currants, cinnamon, this isn’t a combination I eat every day. But it was surprisingly tasty. For me a little too watery, so maybe a little less water or more sugar would be good. And the combination with the brown bread was delicious and made it a really filling meal.

How Accurate Is It?: I didn’t make many alterations. Because I wasn’t sure what brown beer was supposed to be I used weiss-beer. I used standard wheat flour, maybe other flours could be a little more thickening. And I used cinnamon-powder, but I don’t think that this influences the taste. As brown bread, I used pumpernickel. Oh, and I used Sultanas instead of currants, simply because I don’t eat neither of them very often and I didn’t want to buy currants when I still had sultanas.

 

As a resumé I have to say: Yay, a great recipe. It is sweet, it tastes like beer, it is filling with the brown bread. Maybe nothing to eat for dinner (as I did) but for lunch or even in the afternoon a beautiful dish!

Have a nice day, love

ette

 

Recipe: 70ies Pizza Meridionale

It’s been a long time since I posted a recipe here. So here’s a post that has been a draft for a long time, mostly because I didn’t find the memory card with the photos. As you may see, it is still in our old flat.

And because the first recipe post had to be deleted due to the move of my blog, the rules in short: I own some old cook books, ranging from the late 19th century into the 1970ies. I love to test the recipes in them and to see how different cooking was in different decades. To push me out of my comfort zone and because I love to experiment, I decided to pick the recipes presented here randomly using random.org to pick 1) the book 2) the page and 3) (if necessary) the recipe.
Because I am vegetarian I will exclude any recipes that can’t be realized without meat, if possible I will give tips on how to veganize it.

So here we go:

The next random recipe came from my newspaper-recipe-clippings-collection from the 1960/70ies . I had my boyfriend say “stop” while I flipped through the pages (because I won’t count approximately 400 pages to use the number generator). The choice fell onto a page with italian recipes. Because one of the two was meat-based (Saltimbocca, meat with ham, really, how could you make a vegetarian variant out of this?), I went for the second one, pizza.

only real with cat on the photo
only real with cat on the photo

Ingredients:

The dough:
200g flour
10g yeast
warm milk (a little more than 100ml)
30g warm butter
1 egg
1g salt

The topping:
parmesan cheese
oregano
tomatos and seasoning
artichoke hearts
mushrooms
(mussels)
parsley

How to:

Put the flour into a bowl and form a well in the middle. Put the crumbled yeast into it and cover with a little milk, stir the milk with the yeast and only very little of the flour. Put it in a warm place and let it raise for 15min.
Add butter, egg, salt and 100ml milk, mix everything together and beat with a wooden spoon until the dough starts to show bubbles. Cover and put it back in a warm place, until it has doubled its size.
Grease your baking tray (I used baking paper), spred the dough onto it with oiled hands.
Sprinkle with 50g grated parmesan cheese and a tablespoon oregano ( I am sure they used dried herbs). Cover with a tomatosauce you made from fresh tomatos and spicy seasoning. Now arrange the artichoke hearts ( cut in half), cut mushrooms, some mussels (I omitted those) and parmesan cheese each on a quarter of the pizza. Sprinkle with parsley.
Bake at medium heat for 30min.

the result
the result

My résumé: Surprisingly tasty. Using only very little cheese makes it lighter and less greasy than a standard pizza. The dough is very crunchy, something I always have issues with, using more “italian” recipes. Yes, eatible, very!

Veganizable: I don’t know why this pizza dough behaves so very different from my standard, vegan one (flour, yeast, oil, water, salt). Of course you can use a standard vegan dough, but it somehow would erase the fun, north-alpine touch of this recipe (it has no olive oil in it, but butter and eggs!). I am pretty sure you can skip the parmesan under the tomatosauce, it is nothing more but seasoning, I suppose. And of course you can change the topping, so you can choose something else instead of the parmesan cheese here as well. In the end, it’s only a pizza, and there are plenty of vegan pizza recipes out there.

So much for today, see you soon,

love,

ette

Recipe: Cherry Pudding

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):

You need:

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)
125g butter
3-4 eggs
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

ette

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