RE: Medieval Recipes - Erbowle (Fresh plum pudding)

[Guest guest]

Erbowle (Fresh plum pudding)

 

" This fresh fruit pudding is like the modern Scandinavian berry and rhubarb

pudding, not to be confused with the traditional Christmas plum pudding.

The " white anise " with which we are directed to decorate it is candied anise

seed; If you have any, by all means use it. "

 

1 lb fresh ripe plums

1 cup each red wine and water

1/4 cup clear honey

1/4 tsp each salt and cinnamon

1/8 tsp each galingale or ginger, and mace

1/4 cup rice flour stirred into 1/4 cup cold water

 

Put plums in a saucepan and cover with wine and water; Bring to a boil and

simmer 5 minutes. Remove plums; Peel them and discard the pips. Blend them

with honey and spices; Stir this puréed mixture into the cooking liquid in

the pan. Carefully stir in rice flour mixture and blend thoroughly,

stirring over medium heat about 5 minutes, until the pudding is quite thick.

If there are any lumps, reblend (or strain). Pour into a serving bowl, and

when it is cool, chill. If you have any candied anise seed, scatter it over

the top when the pudding has set.

 

From " Pleyn Delit: Medieval Cookery for Modern Cooks " by Constance Hieatt,

Brenda Hosington, and Sharon Butler