Pudding au pain à l'Ecossaise (Scotch Bread Pudding)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pudding au pain à la Française mixture
- 150 grammes fresh fruit of the season
- sauce Groseille framboisée
Instructions
- Prepare the mixture exactly as for the Pudding au pain à la Française.
- Add 150 grammes of sliced fresh fruit of the season.
- Mould and poach in the same way.
- Serve with a sauce Groseille framboisée.