[Sca-cooks] Strawberry pudding was elderberries

Terry Decker t.d.decker at att.net
Mon Jun 28 14:55:06 PDT 2010

An excellent suggestion.  I have just finished preparing the strawberry 
pudding with fresh breadcrumbs (shredded very fine)  and sieving it before 
finishing the dish by adding the spices and bringing the pudding back to a 
boil..  The result is very smooth and thick.  It should set up nicely.


Consider experimenting with fresh vs. dry breadcrumbs

Having added breadcrumbs and spices to strawberry mush while I cooked it (a 
Rumpolt recipe, IIRC) I can say it will turn into a thick sauce or a 
semi-solid pudding. To make a really smooth dish, the bread crumbs need to 
be crushed very fine and the mass needs to be pushed through a fine sieve. I 
haven't tried cooking it a little after the sieving, but it might produce a 
stiffer pudding.


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