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Jubilee Pudding

Erken's Jubilee pudding (1914) for 8: a mold lined with sponge cake slices, filled with vanilla apple compote and fruit/jam, topped with a cooked milk-and-flour batter with butter, egg yolks, and stiffly whipped egg whites, baked in a water bath in the oven for about 25 min and flambéed with ½ dl rum at serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 488 (falt i det fri)

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About the dish

A festive flaming dessert from the dessert chapter of 'Stor kokebok' (1914). The mold is lined with sponge cake, filled with apple compote and fruit or jam, and topped with an airy milk batter before baking in a water bath in the oven. The rum is lit as the pudding is carried in – hence the name.

How to make it

  1. 1

    Line the mold

    Butter a pudding mold well and line the inside with thin slices of sponge cake.

  2. 2

    Add the fruit

    Place a layer of vanilla-flavored apple compote in the bottom and then fresh cooked fruit or jam, until the mold is half full.

  3. 3

    Cook the batter

    Stir the flour into the milk, add the sugar, and let it cook for 2 minutes while stirring. Remove the pan from the heat and stir in the butter and egg yolks.

  4. 4

    Fold in the whites

    Whip the egg whites until completely stiff and gently fold them into the cooled batter. Fill the mold all the way up.

  5. 5

    Bake in a water bath

    Place the mold in a water bath in the oven at about 175 °C (345 °F) for about 25 minutes, until the pudding is set.

  6. 6

    Flambé and serve

    Gently turn the pudding out of the mold. Pour the slightly warmed rum over it and light it as the pudding is carried in.

  7. 7

Changes from the original

'1 ske hvetemel' has been interpreted as 1 tbsp. Measurements have been converted to dl and g, and the baking temperature for the water bath (175 °C (345 °F)) has been added. Fruit quantities have been estimated, since the original only states that the mold should be half full.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 488) → 1949 (korrekturlest, s. 561)~70% av teksten endretfjernetlagt til
Til 8 personer. 2 del. melk 30 gr. sukker 1 ske hvetemel 25 gr. smør 2 eggeblommer 3 eggehviter 1/2 del. rum. En form smøres, klædes med tynde sukkerbrødskiver; paa bunden lægges tynne sukkerbrødskiver, på bimnen legges et lag eplekompot eple kompott med vaniljesmak, derover friske, kokte frugter frukter eller syltetøi; herved hermed skal formen være halvfyldt. halvfylt. Derefter fyldes fylles formen helt med en røre, laget av melet, av: 2 del. melk 30 gr. sukker 1 skje hvetemel 25 gr. smør 2 eggeplommer 3 eggehviter. Melet, melken og sukkeret, som sukkeret koker 2 minutter, tages av ilden, tilsættes smørret, eggeblommerne tas af varmen, tilsettes smøret, eggeplommene og de stivpiskede hviter. Formen koker i ovn i vandbad vannbad i ca. 25 minutter. Vendes forsigtig av formen, overheldes — idet den skal ombæres — 1/2 del. rum og antændes.

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Frequently asked questions

How is the pudding built up layer by layer?
Butter the mold and line it with thin sponge cake slices. Place a layer of vanilla-flavored apple compote in the bottom, then fresh cooked fruit or jam – the mold should now be half full. Fill the rest with the batter of flour, milk, sugar, butter, egg yolks, and stiffly whipped egg white.
How long and how is it baked?
The mold is cooked in a water bath in the oven for about 25 minutes. The total time with preparation is around 80 minutes.
How is the Jubilee pudding served?
Gently turn it out of the mold, pour ½ dl rum over it as it is carried in, and light it so it flambés at the table.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 488. It serves 8.

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