Dithmarscher flour bag

Ingredients for 1 servings:

• 7 eggs
• 500 ml milk
• 1 ½ tsp salt
• 15 tbsp, heaped flour
• some bacon, streaky
• some butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Grease a large pudding dish (double boiler dish) with a lid well with butter. Cut the streaky bacon into thin slices. Stick the bacon to the edge of the dish. Lightly beat the eggs with a mixer, add the milk, and then add the flour. You may not need all the flour. After mixing, the consistency should be such that the batter just slides off the mixer. If it’s too thin, add more flour, or if it’s too thick, add more milk. After mixing, pour the batter into the dish and make sure the dish is about 3/4 full. Now place a small plate on the bottom of a large saucepan (so the dish doesn’t touch the bottom of the pan) and bring water to a boil. When the water boils, place the sealed dish in the pan and put a lid on the pan. The dish should float in the pan. Now simmer for about 2.5 hours at medium heat. Check occasionally to see if the dish is still floating. If not, heat water in a kettle and add more water. It’s best to experiment a bit to find the best consistency and how full you can fill the dish. I got the recipe from my father, who’s been making this for decades, and even he makes mistakes. For the sauce, I recommend strawberry sauce, cherry sauce, or béchamel sauce. Serve with boiled potatoes, for example.