A traditional baked pudding recipe with a Moorish twist, this recipe draws on flavours brought over to Mediterranean Europe from North Africa in the Middle Ages. The pudding batter is infused with bay leaves (‘lorill’), spiced with cinnamon and ginger, and scented with rosewater before being baked with a puff pastry garnish. A glass of brandy adds a boozy kick to the pudding mix.
A Spanish Pudding
Boyl three pints of cream with lorrell leaves & cinnamon. Thicken it with flower as thick as batter, the yolks & whites of ten eggs beat to a snow, half a pound of white sugar, half a pound of fresh butter beat to a cream, a little rose water and a little brandy.
Boyle 3 pints of sweet cream with a stick of cinamon and 3 lorill leaves. Take out your leaves and cinamon and thicken it up very well with the best flower. When cold, mix it up with the yolks of ten eggs and the whites beaten to a snow, half a pound of butter worked up to a cream, a little ginger, half a pound of white sugar, nutmeg, salt, a glass of brandy, 3 spoon fulls of rose water. Garnish your dish with puff peast.