Pudding
Source: Anonymous, 1920
History
"Pudding" in La Mejor Cocinera, Recetas de Cocina is a small baked cake-style pudding. Butter is beaten well, then combined with currants (pasas de Corinto) and small pieces of candied orange peel; egg yolks beaten with sugar are added, followed by flour worked in thoroughly, and finally three egg whites whipped to stiff peaks (a punto de nieve). It is baked in a mold, and after unmolding it may be glazed with syrup (almíbar). The dish is recorded under its English name. "Pudding" is an English word adapted into Spanish as budín / pudín. The recipe appears in La Mejor Cocinera, Recetas de Cocina, an anonymously authored Spanish domestic cookbook (bylined only "por Calleja," referring to the Madrid publishing house of Saturnino Calleja, not to a named author). Located editions were issued by Editorial Saturnino Calleja in Madrid in the early 1920s. Beyond the printed recipe itself, the historical record consulted does not document this specific pudding's earlier lineage, its geographic diffusion, or any social, status, or class associations.
Ingredients
- 100 g butter
- 70 g currants
- a few pieces candied orange peel
- 3 egg yolks
- 100 g sugar
- 100 g flour
- 3 egg whites
- syrup
Instructions
- Beat the butter well until pale and creamy. Mix in the currants and candied orange peel pieces.
- Beat the egg yolks thoroughly with the sugar until light, then fold this mixture into the butter and fruit.
- Work the flour in thoroughly, combining all ingredients well.
- Beat the egg whites to stiff peaks (a punto de nieve), then gently fold them into the batter in two additions.
- Transfer to a mold and bake in the oven until a skewer comes out clean. Turn out onto a plate. If desired, glaze with syrup (almíbar) before serving.