Gold Fly Pudding Recipe

 

Gold Fly Pudding Recipe

While the Japanese text suggests that the Gold Fly and its counterpart the Blue bottle fly could be a reference to the family Calliphoridae making the Gold/Green-Bottle Fly Lucilia sericata a kind of blow fly found throughout the western hemisphere with its cousin Silver/blue-bottle fly It seems more prudent to use a fly that is actually gold to begin with and I might suggest using the Golden-backed Snipe Fly "Chrysoplius thoracicus", or the Sunflower Maggot Fly "Strauzia longipennis" instead.

This is a multi-layer baked pudding version of the classic Shoo Fly Pie

Fly Prep:

1 cup Gold Flies

Cornmeal

1 cup Amaretto

Prepare flies by Feeding them on moist cornmeal for up to 3 days, then drown flies in amaretto until ready.

Dry layer:

½ cup flour

½ cup sugar

¼ teaspoon baking soda

¼ cup butter

Wet layer:

½ cup molasses

½ cup hot water

¼ teaspoon baking soda

 

Preheat oven to 375 *F, and butter a 9 inch (both round and square would work).

For the dry layers: Mix flour, sugar, and baking soda. Cut in butter until a crumb forms. Then add half a cup of drained gold flies.

For the wet layers: Mix molasses, hot water, baking soda, and remaining flies (lightly drained).

Prepare by layering the two mixes evenly. Start with adding 1/3 of the wet layer mix to the bottom of the pan, then 1/3 of the dry mix, and repeat alternating wet and dry until done. Bake 40 minutes, then cool before serving.                        -JMWelker