CookEat Recipe
American Pudding
Baked strawberry-bottom almond-and-crumb pudding topped with candied cherries. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0236. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use edible preserved strawberries with their measured source volume and a clean oven-safe dish. Chill separated whites only briefly and whisk in a clean bowl; the historic egg-bowl on ice does not establish a required prolonged hold. Bake beyond the printed twenty minutes if necessary until the egg-containing centre reaches Health Canada 74°C. Keep fruit beneath batter and cherries visibly on top. Limites : Fresh plain bread crumbs and preserved strawberries in light syrup are selected. The combined strawberry product is measured by volume; its solids-to-syrup ratio, dish size, rise and finished portions are unmeasured. The same two eggs supply both yolks and whites. The printed20-minute bake is a guide to the stated74C centre endpoint; no physical trial is claimed.
Method
Steps
Step 1
Lightly butter a clean oven-safe soufflé dish and place approximately 120 mL commercially preserved strawberries in light syrup across its bottom.
Step 2
Separate two eggs, retaining both yolks and both whites. Beat the yolks with about 28 g granulated sugar until creamy. Add about 28 g ground almonds and about 28 g fresh plain bread crumbs gradually, beating well.
Step 3
Whisk the two retained whites to foam, fold gradually into the base, and mix in one tablespoon cream and about 14 g melted butter. Spread over the strawberries, then arrange about 28 g candied cherries on top.
Step 4
Bake in a moderate oven for the printed twenty-minute guide, continuing until the egg-rich centre reaches 74°C. Remove and serve in its dish.
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