16th C German sweet fruit pudding recipe.
Put wine in a small pot, and when it begins to boil, then put in grated Lebkuchen and grated Semmel. Put saffron, almonds, raisins, figs and some fat into it. Das Kochbuch der Sabina Welserin (c. 1553)
I changed the order for the cooking a bit with this one. I cooked chopped figs and raisins in a sweet red wine until the wine reduced a bit and the raisins were plump. Ginger spice cookies were put through the food processor and then along with bread crumbs and sliced almonds were added to the wine cooked fruit. This was mixed by hand in a large bowl until all the crumbs were incorporated. After tasting a small amount of honey was added.
Small bowls were buttered and the mixture was pressed into the bowls. The puddings were removed from the bowls and sliced for serving.
Das Kochbuch der Sabina Welserin (c. 1553), Translated by (c) Valoise Armstrong 1998