Großer Hans
("Big John" Dessert) Recipe

Origin: Germany      Period: Traditional

Ingredients

675g stale hard rolls
750ml milk
80g sugar
2 medium eggs
115g blanched almonds
115g raisins
butter and breadcrumbs
icing sugar, to dust

Großer Hans
("Big John" Dessert) Preparation:

Method:

Dice the rolls and place to soak with the milk in a bowl. In a separate bowl, beat together the butter, sugar and eggs until foamy. Add all the remaining ingredients then stir-in the soaked rolls.

Turn the mixture into the top of a bain-marie (double boiler) that's been greased with butter and coated in breadcrumbs and boil rapidly for 10 minutes. Reduce the boiling water to a simmer and cook gently for a further 80 minutes. Lift the dessert from its water bath and set aside to cool for 5 minutes. Invert onto a serving plate, dust with icing sugar, and serve.

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As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

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