Frumenty
A traditional spiced wheat porridge or pudding, enriched with milk, currants, eggs, and brandy. A classic Anglo-Indian comfort dish that requires slow cooking to tenderize the whole wheat berries.
Ingredients
- 150 grams Whole wheat berries (Original calls for 'quarter of a pint')
- 1 liter Water (For soaking)
- 500 milliliters Milk (for boiling) (Enough to cover the wheat)
- 1 quart Milk (for finishing) (Approx 950ml)
- 0.5 tsp Ground Cinnamon (Or a small cinnamon stick)
- 3 ounces Sugar
- 3 ounces Dried Currants (Carefully washed)
- 3 yolks Egg yolks
- 60 milliliters Brandy (Original calls for a 'wineglassful')
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Instructions
- 1Wash the wheat berries thoroughly. Place them in a bowl, cover with water, and let soak for at least 12 hours.
- 2Strain the water from the wheat. Place the wheat in a pot and add the first portion of milk (enough to cover). Boil gently until the wheat is tender but not pulpy. This process takes a long time, approximately 4 hours. Add more milk if it dries out too much.
- 3Once the wheat is tender, add the quart of milk, cinnamon, sugar, and washed currants. Let the mixture boil for 15 minutes.
- 4Beat the three egg yolks in a tureen or large serving bowl. Gradually add the hot wheat and milk mixture to the eggs, stirring constantly to prevent curdling. Do not add the mixture while it is at a rolling boil; let it settle for a moment first.
- 5Stir in the brandy and serve warm.
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