Rotterdam Pudding (rich) Recipe

From LoveToKnow Recipes

Instructions
  1. Beat 4 1/2 ounces of fine flour to a smooth paste with half a pint of milk, and add 4 1/2 ounces of sugar and a small pinch of salt.
  2. Blanch and pound 4 1/2 ounces of sweet almonds, and whilst pounding drop in a little cold water to keep them from oiling.
  3. Put 4 1/2 ounces of butter into a saucepan with half a pint of milk.
  4. Let it remain until the butter is melted, then stir in the paste of flour and milk, and keep stirring the mixture over the fire until it boils and becomes thick, when it may be poured out to cool.
  5. Add the blanched and pounded almonds, then stir in first the well-beaten yolks of nine eggs, and afterwards the whites of the eggs whisked till firm.
  6. Beat the pudding briskly for a few minutes, pour it into a buttered basin which it will fill, tie it in a cloth, and let it boil without ceasing until done enough.
  7. Turn it out carefully, and send wine sauce to table with it.
  8. Time to boil one hour and a half.

 




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