Berlin Pudding

Ingredients

• Four ounces of flour
• four ounces of butter
• four ounces of castor sugar
• four ounces of almonds
• eight eggs
• one pint of milk
• salt

Method

1. 1

   Blanch, peel and shred the almonds finely, then dry them in a cool oven.

2. 2

   Dry and sieve the flour, add to it about half the milk, and stir vigorously until a smooth batter is formed.

3. 3

   Put the remainder of the milk and the butter into a stewpan, when boiling add the sugar, batter, and a good pinch of salt, and stir over the fire until it thickens.

4. 4

   Let it cool slightly, then beat in each yolk of egg separately, stir in the almonds, and lastly add the stiffly-whipped whites of eggs.

5. 5

   Turn the preparation into one large or eight small well-buttered molds, and steam for one and a half to two hours.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 174. The excerpt below is the record exactly as published.

Berlin Pudding. INGREDIENTS. — Four ounces of flour, four ounces of butter, four ounces of castor sugar, four ounces of almonds, eight eggs, one pint of milk (rather less), salt

Cook this with the app: pantry check, scaling, and the assistant.