German-Style Pudding
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 140 g superfine breadcrumb (crustless bread)
- 100 g butter
- 80 g sugar
- 4 eggs
- lemon zest
- 1 pinch salt
Instructions
- Soak the bread crumb in cold milk, wring dry, and sieve.
- Work the melted butter with the yolks, then add whites, crumb and sugar.
- Cook in a greased, breadcrumbed mould on the stove and serve hot.