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German: Plettenpudding (Flat-iron Pudding)

Source of Recipe

Students at the Sachsenwaldschule in Reinbek, Germany


List of Ingredients

Ladyfinger cookies (enough to cover the bottom of a wide, glass bowl or casserole dish)
1 glass of sherry (Madeira or Marsala)
1 jar of raspberry jelly or jam
1 package frozen raspberries or the same amount of fresh raspberries
1⁄2 cup sugar
3-1⁄4 cups milk
3-1⁄4 cups whipping cream
6 egg yolks
1 bag powdered, clear gelatin
1 tablespoon vanilla-flavored sugar
Amaretto cookies (small, round almond cookies usually found in the Italian specialties section)




Recipe

� Take the dry ladyfinger cookies and sprinkle with sherry. Put the cookies in a glass bowl or casserole dish and cover with the remaining sherry so the cookies can soak up the sherry.

� Cover the cookies with the raspberry jelly or jam. Put the thawed or fresh raspberries on top of the jelly or jam, and cover.

� In a double boiler, slowly mix the sugar, milk, 1 cup cream and six egg yolks into a thick custard. This should take approximately half an hour. (Make sure the water isn�t too hot; otherwise you will end up with sweet scrambled eggs.) Add the dissolved gelatin, and let the custard thicken.

� Fold the vanilla-sugar into the custard, then spread the custard over the raspberries. Chill the pudding in the refrigerator for at least 6 hours.

� Just before serving, complete the fabled Plettenpudding with a layer of whipped cream sprinkled with crumbled Amaretto cookies. Or you can continue layering the pudding with more ladyfinger cookies and so on to add more layers to the pudding.