Austrian Pudding

This is a delicious dessert and a good way to use leftover cake.

1 tablespoon plus

1 teaspoon butter, softened

1 lb. raspberries

6 oz. sugar

4 egg yolks

4 oz. cake crumbs

2 oz. almonds, ground

1 tablespoon single cream

4 egg whites

1 oz. glace cherries, halved

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Grease a medium-sized souffle dish with 1 teaspoon of butter.

Mix the raspberries with 3 ounces of sugar. Put them in the souffle dish and set aside.

Place the egg yolks in a medium-sized mixing bowl with the remaining 3 ounces of sugar and beat with a wire whisk until the mixture is thick and creamy. Mix in the cake crumbs, ground almonds, cream and the remaining butter. In another mixing bowl, whisk the egg whites until they are stiff. Fold the eggs whites into the pudding mixture and pour over the raspberries. Decorate the top with the glace cherries and bake for 50 minutes, or until the pudding is firm and golden brown. Serve hot.

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