John Myers
Ingredients for 1 servings:
- 125 g margarine
- 500 ml milk
- 250 g flour
- 8 eggs, separated
- 200 g sugar
- some lemon zest, alternatively vanilla
- 2 tbsp rum
- 2 tbsp semolina
- e.g. fat and breadcrumbs for the form
- 1 jar sour cherries
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 20 minutes
nothing fast and lots of calories
Melt margarine, milk, and flour into a dumpling. Beat egg yolks, sugar, lemon zest, rum, and semolina until frothy. Let cool briefly, then stir the mixture into the batter. Beat egg whites until stiff peaks form and fold in. Grease a sealable pudding dish (including the lid) and dust with rusk flour or weckmehl. Fill the dish with the batter and close tightly. Simmer gently in a bain-marie for about 90–120 minutes. Always ensure that the water level is neither too low nor too high (ideally just below the rim of the lid). Let the dish cool for a few minutes, open the lid, then let cool briefly again and only then turn out. Tip: Once the Frisian pudding has cooled, serve with preserved sour cherries in their juice. Notes: This recipe is a very old family recipe from my great-great-grandmother in northern Germany. She obviously had a chicken coop and therefore a lot of eggs to use. The quantity should be adjusted depending on the size of the eggs. If you’re using large eggs, 6-7 will suffice; if you’re using small eggs, you can use 10. I reduced the amount of sugar by 50 g compared to the original recipe. I think that’s enough.
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