Ingredients for 5: soft wheat flour 85 g; refined sugar 130 g; whole milk 0.5 Lt, butter 85 g, red wine 1,25 l; albumen 40 g; wafer q.s., blueberries q.s.
Melt half the butter in a pan, then add half the flour and simmer for a few minutes. Boil the milk aside, combine to the butter-flour compound and bring it to a boil. Remove from fire and while stirring add sugar and wine. Let it cool and serve on the wafer. Scald the blueberries in a little butter before serving and use to garnish.
For the wafers: Soften the remaining butter, add sugar, albumens and the remaining flour. Stir till well blended. Grease a cake tin and form some disks with the compound, bake at 240°C for 4-5 minutes. Once browned, remove from tin with a spatula and shape them in pudding stamps or glasses like small baskets.