CookEat Recipe

Honey Pudding with Groseille-Maraschino Sauce

Name: Honey Pudding with Groseille-Maraschino Sauce
Ingredients: 4 Tablespoon Red currant jelly — No771 component input: Currant jelly; source unit: tablespoon; 1 Tablespoon Sugar — FINE sugar, one tablespoon for sauce; separate from honey in pudding.; 2 Tablespoon Maraschino liqueur — No771 component input: Maraschino liqueur; source unit: tablespoon; 59 Millilitre Water — No771 component input: Water; source unit: millilitre; 4 Ounce Honey — Honey; source unit: ounce; 4 Ounce Breadcrumbs — Plain STALE wheat BREADCRUMBS, the selected source alternative; FOUR ounces, not cake.; 2 Ounce Rice flour — Rice flour; source unit: ounce; 1 Lemon — GRATED RIND from ONE whole lemon only; flesh is not added, rind incorporated into pudding.; 0.5 Teaspoon Ginger — Ground ginger, HALF teaspoon.; 1 Gill Milk — Milk; source unit: gill; 1 Ounce Butter — Butter for pudding; source unit: ounce; 3 Pasteurized shell egg — THREE commercially pasteurized IN-SHELL eggs; separate once, use SAME THREE yolks and THREE whites. No additional eggs or liquid-volume equivalence.; Butter — Butter for lightly coating pudding mould

Honey pudding with stale wheat breadcrumbs, rice flour and lemon rind, finished with warm red-currant and maraschino sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1609. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Limites : Mould capacity, coating butter, finished pudding and sauce yields, actual sauce used and alcohol retention remain unknown. Fifteen minutes is a guide; verify stable set and the documented 74°C centre.

Type: Dessert

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

4 Tablespoon Red currant jellyNo771 component input: Currant jelly; source unit: tablespoon
1 Tablespoon SugarFINE sugar, one tablespoon for sauce; separate from honey in pudding.
2 Tablespoon Maraschino liqueurNo771 component input: Maraschino liqueur; source unit: tablespoon
59 Millilitre approximately 4 US tablespoonsWaterNo771 component input: Water; source unit: millilitre
4 Ounce HoneyHoney; source unit: ounce
4 Ounce BreadcrumbsPlain STALE wheat BREADCRUMBS, the selected source alternative; FOUR ounces, not cake.
2 Ounce Rice flourRice flour; source unit: ounce
1 LemonGRATED RIND from ONE whole lemon only; flesh is not added, rind incorporated into pudding.
0.5 Teaspoon GingerGround ginger, HALF teaspoon.
1 Gill MilkMilk; source unit: gill
1 Ounce ButterButter for pudding; source unit: ounce
3 Pasteurized shell eggTHREE commercially pasteurized IN-SHELL eggs; separate once, use SAME THREE yolks and THREE whites. No additional eggs or liquid-volume equivalence.
ButterButter for lightly coating pudding mould

Method

Steps

Step 1
Prepare the sauce ONCE: dilute FOUR tablespoons red-currant jelly with ONE tablespoon fine sugar, TWO tablespoons alcoholic maraschino liqueur and 59 mL water in a small saucepan. Slowly boil THREE minutes; keep warm. Actual recovered output and alcohol retention remain unmeasured.
Step 2
Mix FOUR ounces honey with FOUR ounces plain STALE wheat breadcrumbs using a wooden spoon for THREE minutes. Add TWO ounces rice flour, grated rind from ONE lemon, HALF teaspoon ground ginger, ONE gill milk, ONE ounce butter and THREE yolks from the THREE pasteurized shell eggs; sharply mix FIVE minutes.
Step 3
Beat the SAME THREE whites to STIFF froth. Gradually add them to the mixture and gently fold with a skimmer for ONE minute. Pour into a lightly buttered pudding mould, coating butter amount unspecified.
Step 4
Bake for the source FIFTEEN-minute guide until stable set and a verified 74°C centre. Unmould onto a dish, pour an actual unmeasured helping of the SAME warm red-currant/maraschino sauce OVER and serve. Do not assume the entire sauce batch is consumed.

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