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Punch pudding
1 serving
Boil milk, butter, vanillin, salt and, stirring continuously, fill with flour (100 g). Bring the mass to a boil, remove from the heat, cool a little and add 4 egg yolks, 60 g of sugar and lemon zest to it. Beat the egg whites into a strong foam with 20 g of sugar and mix with the bulk. From 4 eggs, 120g sugar, 100g flour, vanillin, bake a biscuit layer and cut it into 10 identical pieces. Lubricate small forms with butter and fill up to half with pudding mass. Wet the biscuit pieces in a mixture of jam and rum, spread with fruit jam, put in moulds with a pudding mass, sprinkle with raisins and cover the top with a pudding mass again. Bake the pudding in the usual way for 25-30 minutes. When serving, sprinkle vanilla sugar on the table.
Boil milk, butter, vanillin, salt and, stirring continuously, fill with flour (100 g). Bring the mass to a boil, remove from the heat, cool a little and add 4 egg yolks, 60 g of sugar and lemon zest to it. Beat the egg whites into a strong foam with 20 g of sugar and mix with the bulk. From 4 eggs, 120g sugar, 100g flour, vanillin, bake a biscuit layer and cut it into 10 identical pieces. Lubricate small forms with butter and fill up to half with pudding mass. Wet the biscuit pieces in a mixture of jam and rum, spread with fruit jam, put in moulds with a pudding mass, sprinkle with raisins and cover the top with a pudding mass again. Bake the pudding in the usual way for 25-30 minutes. When serving, sprinkle vanilla sugar on the table.
butter - 100 g, salt to taste, vanilla to taste, sugar - 200 g, apricot jam - 100 g, milk - 300 g, flour - 200 g, eggs - 8 pcs., lemon zest to taste, raisins - 30 g, rum - 100 g
