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French Flour Pudding

French flour pudding from Erken 1914: a butter-and-flour base thinned with boiling cream and sugar, with 6 egg yolks, 90 g ground almonds and 3 stiffly beaten egg whites folded in, cooked in a water bath 2 hours or baked in the oven about 45 min.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 469 (falt i det fri)

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About the dish

A classic molded pudding of the "French" kind, built on a butter-and-flour roux thinned with boiling cream - in practice a sweet panade with eggs and almonds. Erken gives two cooking times: long cooking in a water bath or shorter baking in the oven.

How to make it

  1. 1

    Boil the cream

    Bring the cream to a boil together with the sugar.

  2. 2

    Make the roux

    Melt the butter, stir in the flour and thin with the boiling cream. Bring it to a boil, take the pot off the heat and let the mixture cool somewhat.

  3. 3

    Stir in eggs and almonds

    Stir in the three egg yolks from the whole eggs and the three extra egg yolks, then the blanched, ground almonds.

  4. 4

    Fold in the egg whites

    Beat the three egg whites stiff and fold them gently into the mixture at the end.

  5. 5

    Cook the pudding

    Fill the mixture into a greased and crumbed mold. Cook it in a water bath in the oven for 2 hours, or bake it in the oven at about 175 degrees C for around 45 minutes.

  6. 6

    Serve

    Turn the pudding out onto a platter and serve, preferably with a red sauce.

Changes from the original

Measures converted to modern units. "Blanched, finely pounded almonds" has been modernized to blanched, ground almonds. The cooking time is specified with oven temperature as guidance; the three egg whites that are beaten stiff are the same as those from the three whole eggs in the original, here given as separate egg whites for clarity.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 469) → 1949 (korrekturlest, s. 536)~27% av teksten endretfjernetlagt til
1/2 ¾ l. fløte 90 gr. sukker 90 gr. smør 90 gr. mel 3 hele egg 3 eggeblommer eggeplommer 90 gr. mandler. Gi fløten et opkok med sukkeret. Smelt smørret, smøret, rør i melet og spæd spe med den kokende fløte; gi det et opkok, ta det av ilden varmen og avkjøl det noget. De 3 hele egg og eggeblommerne eggeplommene røres i, samt de skoldede, skåldede, finstøtte mandler og sidst sist de 3 stivvispede hviter. Haves Has i smurt og strøet strødd form og koker i vandbad vannbad i ovnen i 2 timer eller stekes i ovnen i 3/4 ¾ time. Til 8 å 10 personer.

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Frequently asked questions

How long should the pudding be heat-treated?
Either 2 hours in a water bath in the oven, or about 45 minutes baked in the oven. Total time with preparation is around 160 minutes.
How is the base batter made?
The cream is boiled with the sugar. The butter is melted, the flour stirred in, and you thin with the boiling cream. Bring to a boil, take off the heat and cool somewhat before the eggs are stirred in.
How are the eggs used?
3 whole eggs and 3 egg yolks are stirred into the cooled batter. The 3 egg whites are beaten stiff and folded in at the very end, after the blanched, finely ground almonds.
How should the mold be prepared?
The mold is greased and crumbed (with, for example, breadcrumbs or flour) before the batter is filled in, so the pudding releases easily.

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