Prep 20 mins
Cook 1 hr
I got this from an old Time-Life African cookbook. It's an elegant start for a dinner, and it's even better for breakfast the next day!
- 5 slices thin westphalian-style pumpernickel bread
- 1⁄2 cup seedless raisin
- 3 tablespoons sugar
- 2 teaspoons fresh lemons, rind of
- 1 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 1 1⁄2 quarts buttermilk
- Preheat oven to 250º Spread bread on baking sheet and toast until crisp, 30-40 minutes, turning once or twice; set aside to cool.
- While the bread is toasting and cooling, drop the raisins into a cup of boiling water, soak 5 minutes, then drain on a paper towel.
- Grind the toasted bread in a blender or food processor, then rub crumbs through a fine sieve into a deep bowl.
- Add the rest of the ingredients, except the buttermilk, and mix thoroughly.
- Stirring constantly, add the buttermilk in a fine stream.
- Taste for seasoning and refrigerate at least 30 minutes.
- To serve, stir well to recombine and sprinkle nutmeg and cinnamon on each serving.