Keep in mind that we are talking about Belgian pudding here, not “made in Britain” pudding. A pudding like you find in the bakeries of La Panne, a Flemish seaside resort that I know well.
Another childhood memory of this pudding, for this Belgian recipe, all the bread or pastries left over from the week went into this dessert that my mother made at the end of the week.
It was for Sunday snack and I was looking forward to it, it must be said that it never tasted the same, it depended on the leftovers, the white bread, the milk, or even the cake and the cramique bread, it was all mixed up.
Back then nothing was wasted, now you just need to open the door of a bakery to get some, but nothing like the one prepared at home.
Follow the recipe and prepare it too, you can count the ingredients on your fingers, they are very few and you might already have them! try it
Ingredients :
– 900ml of milk
– 350g of dry bread (or almost)
– 90g of icing sugar
– 2 whole eggs
– 120g of raisins and about 10cl of rum (hmmm, I love rum)
Preparation:
Step: 1
We crumble the bread (it’s boring but it’s the most “difficult”) in a salad bowl, while in a bowl we mix the milk, sugar and eggs with a fork.
Step: 2
Pour the mixture obtained onto the crumbled bread and let the bread absorb the liquid for a good hour.
Step: 3
During this period, the grapes have an appointment with the rum: on a plate we place the grapes which we cover with rum, and we also let time do its work.
Step: 4
Once the hour has passed, mix the bread until you obtain a homogeneous mixture and add the well-soaked grapes and the remaining rum.
Step: 5
This is then placed in a non-stick cake tin, then heated at 200°C for 1 hour.
Step: 6
Once the cake is puffed, the top will turn golden and then lightly browned, it’s time to stop cooking!
Step: 7
Serve once cooled, and also cold (store in the fridge) the next day: divine wine! It is a cake that “holds the body”, delicious and can be easily shared for breakfast or as a snack.