Pudding Eze Chernavo Hleba S Vischeniami

Rye Bread and Cherry Pudding

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 lb. of stoned cherries
  • 5 eggs
  • 2 ozs. of butter
  • 6 tablespoons of flour
  • 2 ozs. of chopped almonds
  • 2 ozs. of rye breadcrumbs
  • ½ a tablespoon of cinnamon
  • 4 tablespoons of sugar
  • 1 wineglass of claret.


Beat the butter, flour, sugar, yolks of eggs, chopped almonds and cinnamon together till smooth and light. Butter a mould, and put a little of the mixture in it. Bake in a quick oven. When set, remove from the oven and cover with a layer of cherries and another layer of the mixture, and again cook till slightly brown. Repeat this till the mould is filled, and bake till the top is browned. Turn out carefully and pour over it a sauce made with cherry purée mixed with claret and a few tablespoons of sugar.