The combination of tart blackcurrants with crunchy zwieback is delicious. Serve Zwieback mit Schwarzen Johannisbeeren (svec-bak mit shvart-sen yo-hann-iss- becr-en) hot with lots of whipped cream.
3 oz. plus
1 teaspoon butter, cut into small pieces
2 oz. Hour
8 fl. oz. milk
3 egg yolks
2 tablespoons sugar
12 oz. canned blackcurrants, drained
3 egg whites, stiffly beaten
8 zwieback, crushed
With the teaspoon of butter, grease a U-pint ovenproof serving dish.
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).
In a small saucepan, melt 2 ounces of the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Remove the pan from the heat and pour the sauce into a medium-sized mixing bowl.
With a fork, gradually beat the egg yolks and sugar into the sauce. Stir in the blackcurrants and, using a metal spoon, fold in the egg whites.
Spoon half of the blackcurrant mixture into the dish. Sprinkle half of the crushed zwieback over the blackcurrant mixture.
Continue making layers in this way until all the ingredients are used up, finishing with a layer of zwieback.
Dot the remaining butter over the surface and place the dish in the oven. Bake for 40 to 45 minutes or until the top is crisp and golden brown.
Remove the dish from the oven and serve immediately.