CookEat Recipe

Maraschino Pudding

Name: Maraschino Pudding
Ingredients: 113 Gramme White bread — 113g fresh plain white bread cut into HALF-inch dice, about1.3cm; not cake or unqualified stored leftovers.; 85 Gramme Raisin — Picked dried raisins; source unit: gramme; 28 Gramme Raisin — Seeded Malaga raisins; source unit: gramme; 6 Canned cherry — SIX canned cherries, drained and quartered; six counts original fruits, not24 purchased cherries. Canning liquid is not added.; 2 Tablespoon Maraschino liqueur — Maraschino for pudding; source unit: tablespoon; 2 Egg — Fresh eggs for pudding custard; 237 Millilitre Milk — Cold milk for pudding custard; source unit: millilitre; 57 Gramme Caster sugar — Fine sugar for pudding custard; source unit: gramme; 1 Tablespoon Maraschino liqueur — EXTRA maraschino for No.102 Sabayon finish; source unit: tablespoon; 2 Pasteurized egg yolk — TWO pasteurized yolk equivalents for the separate Sabayon, additional to the TWO whole pudding eggs.; 28 Gramme Sugar — No.102 Sabayon: Granulated sugar for Sabayon, about one ounce; source unit: gramme; 120 Millilitre Milk — No.102 Sabayon: Milk for Sabayon, about one US gill; source unit: millilitre; 120 Millilitre Cream — No.102 Sabayon: Cream for Sabayon, about one US gill; source unit: millilitre; 7 Drop Vanilla essence — No.102 Sabayon: Drops vanilla essence for Sabayon; Butter — Butter for six moulds; Icing sugar — Powdered sugar for six moulds; Water — Hot water for half-height bath

Six bread-fruit puddings with maraschino Sabayon. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0655. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use pasteurized yolk equivalents or heat egg sauce to 74°C as No.102; pudding centres also 74°C. Bread/cake leftover identity and maraschino alcohol are source components; do not claim alcohol-free. Limites : Fresh plain white bread, canned cherries and pasteurized Sabayon yolks are selected. The TWO whole pudding eggs and separate TWO sauce yolks are distinct acquisitions. Mould coating amounts, mould capacities, sauce output and used fraction are unmeasured. Cold-added maraschino retains alcohol; no physical trial is claimed.

Type: Dessert

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

113 Gramme approximately 4 ouncesWhite bread113g fresh plain white bread cut into HALF-inch dice, about1.3cm; not cake or unqualified stored leftovers.
85 Gramme approximately 3 ouncesRaisinPicked dried raisins; source unit: gramme
28 Gramme approximately 1 ouncesRaisinSeeded Malaga raisins; source unit: gramme
6 Canned cherrySIX canned cherries, drained and quartered; six counts original fruits, not24 purchased cherries. Canning liquid is not added.
2 Tablespoon Maraschino liqueurMaraschino for pudding; source unit: tablespoon
2 EggFresh eggs for pudding custard
237 Millilitre approximately 1 US cupsMilkCold milk for pudding custard; source unit: millilitre
57 Gramme approximately 2 ouncesCaster sugarFine sugar for pudding custard; source unit: gramme
1 Tablespoon Maraschino liqueurEXTRA maraschino for No.102 Sabayon finish; source unit: tablespoon
2 Pasteurized egg yolkTWO pasteurized yolk equivalents for the separate Sabayon, additional to the TWO whole pudding eggs.
28 Gramme SugarNo.102 Sabayon: Granulated sugar for Sabayon, about one ounce; source unit: gramme
120 Millilitre MilkNo.102 Sabayon: Milk for Sabayon, about one US gill; source unit: millilitre
120 Millilitre CreamNo.102 Sabayon: Cream for Sabayon, about one US gill; source unit: millilitre
7 Drop Vanilla essenceNo.102 Sabayon: Drops vanilla essence for Sabayon
ButterButter for six moulds
Icing sugarPowdered sugar for six moulds
WaterHot water for half-height bath

Method

Steps

Step 1
Mix113g HALF-inch diced fresh plain white bread,85g ordinary dried seedless raisins,28g seeded Malaga-style dried Muscat raisins and SIX drained canned cherries cut in quarters with TWO tablespoons maraschino for TWO source minutes. Lightly butter and sugar SIX moulds; both coating amounts are unprinted. Divide the bread-fruit mixture to the source three-quarter-height guide without claiming measured mould capacity.
Step 2
Beat TWO whole eggs with237mL milk and57g sugar for FIVE source minutes and divide over the SAME six uncooked puddings. Place in a lukewarm-water bath reaching HALF the mould height; bake for the source TWENTY-minute guide, using the documented180C working estimate and continuing to74C in the pudding centres. Unmould.
Step 3
Prepare the full Sabayon ONCE: beat TWO pasteurized yolk equivalents with28g sugar for TWO source minutes. Bring120mL milk and120mL cream with SEVEN drops vanilla essence to a boil, then gradually temper into the yolks while stirring. Return to gentle heat and stir for the THREE-minute guide WITHOUT boiling, reaching the documented74C sauce endpoint. Strain through clean cheesecloth.
Step 4
Mix the separate EXTRA ONE tablespoon maraschino into the WHOLE finished Sabayon batch ONCE. Measure its actual output and spoon an appropriate actual draw over the puddings for prompt service; no fixed sauce coverage or recovered volume is claimed.

Cooked it? Rate it.

Cooked 0 times

Not rated yet

Steps

Step 1

Step 2

Step 3

Step 4

Cooked it? Rate it.

Share this recipe