A pudding of colostrum (first and second milking), freshly strained milk, sugar and vanilla sugar, whisked cold, poured into a mould with set caramel and baked in a water bath for ¾–1 hour. Serves 8–10. From Erken's Stor kokebok (1949), p. 534.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 534 (falt i det fri)
Colostrum was the milk from the first milkings after calving, and was used in puddings and cakes. The recipe refers to Caramel pudding I for the glaze.
Whisk cold
Whisk the colostrum, milk, sugar and vanilla sugar together cold.
Pour into the mould
Pour the mixture into a mould with set caramel glaze, as explained under Caramel pudding I.
Bake in a water bath
Cook in a water bath in the oven for ¾–1 hour.
Turn out
Turn the pudding out when cold. Serves 8–10.
Note
Note: Colostrum is rarely available today. Use pasteurised milk and bake until the pudding is set through.
Measures are converted to dl, g and tsp. The caramel glaze is not repeated here; the book refers to Caramel pudding I. A food-safety note on milk has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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