Cesarino Pudding
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 200 g fine bread crumb
- 250 g sugar
- 100 g sugar for the mould
- 125 g malaga raisins
- 125 g sultana raisins
- 1/2 L milk
- 3 spoonfuls marsala and rum
- 5 eggs
Instructions
- Soak the bread crumb in the milk; seed and clean the raisins; caramel-line and butter the mould.
- Mix the soaked crumb with sugar, yolks and the marsala and rum, then fold in raisins and whipped whites.
- Cook in a bain-marie three hours (fire above only in the last hour).
- Serve hot, flamed with rum and burning spirit. Serves 10-12.