Gingerbread, raisin, lemon and orange peel, egg and rum pudding (Pouding de pain d'épice) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 274) by Mireille Johnston

  • raisins
  • dark rum
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute the "The rich Burgundy version of gingerbread (Pain d'épice)" recipe on p.267 for gingerbread.

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

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 the "The rich Burgundy version of gingerbread (Pain d'épice)" recipe on p.267 for gingerbread.

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