Austrian Nut Pudding Recipe

Austrian Nut Pudding Recipes

Ingredients :

butter, for greasing

50g caster sugar, plus a little extra for sprinkling

115g chopped hazelnuts

50g butter, softened

2 eggs, separated

25g very fine fresh white breadcrumbs

175g fresh raspberries

icing sugar, to taste

cream, to serve

Method :

Preheat the oven to 325F, Gas 3. Lightly grease a 900ml pudding basin and sprinkle evenly with a little caster sugar. Spread the hazelnuts on to a baking sheet and bake for 15-20 minutes, until toasted and golden. Remove from the oven and leave to cool. Meanwhile, place the butter and sugar in a bowl and beat until pale and creamy. Beat in the egg yolks. Process the cooled nuts in a food processor until finely ground. Mix 15ml water into the breadcrumbs and beat into the creamed mixture with the hazelnuts. Place the egg whites in a clean bowl and whisk until stiff. Beat about 30ml into the creamed mixture to loosen it slightly and carefully fold in the remainder with a metal spoon. Spoon into the prepared basin and top with a circle of greaseproof paper with a fold in it, secured tightly with sting. Cover with foil and steam for 1.5 hours, checking and topping up the water level if it needs it. Meanwhile, press the raspberries through a sieve into a bowl and add icing sugar to sweeten. When the pudding cooked, turn out and serve hot with the raspberry sauce and cream.

Serves 6

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