This month’s recipe comes from the traditional rustic cuisine of Tyrol in days gone by. Flour, sugar, and copious amounts of butter gave the woodcutters the strength they needed to do their work.
Admittedly, “Melchermuas” milk pudding isn’t something you’d eat every day. But we love introducing you to traditional old Tyrolean recipes and delighting you with a modern twist. Sometimes, the best way to discover history is through the stomach! So, here is the ZillertalMelchermuas recipe. Before we start: It’s best to use an iron frying pan and cook the recipe over a wood fire. But if you don’t have either of those, a non-stick frying pan and an electric hob will do the job, too! Melt approx. 200g of butter, add 250g of flour (wheat or spelt), and cook the mixture with 750ml of milk and a pinch of salt until it reaches the consistency of a thick Bechamel sauce. Careful – don’t let it burn! Melt a good amount of butter in a second pan and then pour in the flour and milk mixture as you would a pancake. Fry until crispy and brown on both sides, then sprinkle with powdered sugar or serve with a good dollop of cranberry jam. Simply delicious! You can try other Tyrolean delicacies in your accommodation in Zillertal, the Hotel Neue Post, where culinary delight is guaranteed!