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Fried Milk Pudding with Pedro Ximénez Sauce and Raisins

Real Academia de Gastronomía

Real Academia de Gastronomía
Madrid, Spain

This is a traditional dessert from the north of Spain, whose origin is uncertain but hotly contested, with autonomous regions such as Castile and León and the Basque Country claiming it as their own. Traditionally made at Easter, today it is made all year round and eaten all over Spain. Its basic ingredients are flour, sugar, eggs, milk, and cinnamon, which combine to make a soft dough that is left to stand and then fried in oil.

Details

  • Title: Fried Milk Pudding with Pedro Ximénez Sauce and Raisins
  • Rights: Recipe by Sandra Muñoz Boal
  • External Link: Eladerezo.com
  • Photographer: Antonio Moreno Pérez

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