2 beaten eggs
2 beaten yolks
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons melted butter or margarine
1 liter scalded milk
2 cups cubed peanuts, toasted
1/2 cup black currant, jaboticaba, or damson jelly
2 egg whites
1/4 cup all-purpose flour
2 beaten eggs
2 beaten yolks
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons melted butter or margarine
1 liter scalded milk
2 cups cubed peanuts, toasted
1/2 cup black currant, jaboticaba, or damson jelly
2 egg whites
1/4 cup all-purpose flour
Preheat the oven to 170°F (moderate)
Mix together eggs, yolks, 1/3 cup all-purpose flour, cinnamon, and melted butter or margarine
Add the scalded milk and mix well
Place peanut cubes in a baking dish
Pour the milk mixture over the peanuts
Let it rest for 20 minutes
Put the dish in a hot water bath and bake at 170°F (moderate) for about 1 hour, or until a knife inserted 2 cm from the edge of the dish comes out clean
Remove from oven
Spread jelly over the warm pudding
Beat egg whites until stiff
Add flour to the egg whites gradually and beat well to form stiff peaks
Spread whipped cream over the pudding
Put back in the oven until the whipped cream is lightly browned (about 15 minutes)
Serve 6 portions.
