A light pudding enriched with nuts and served with stewed fruit (Rigodon) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 273) by Mireille Johnston

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: A thick purée of fruits (Coulis de fruits); Grapes in brandy (Raisin à l'eau de vie)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pound cake for stale brioche bread; cornstarch for arrowroot; and stewed apricots, cooked apples, or jam for peaches and red wine.

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