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Zwieback Pudding

creative.chef's picture
Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Egg 4 , separated
  Zwieback pieces 4 Ounce, crushed to fine crumbs (10 Pieces)
  Ground almonds 3 Ounce
  Raisins 1⁄2 Cup (8 tbs)
  Lemon 1 , rind grated
  Milk 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Bread crumbs 2 Tablespoon
  Butter 1 Tablespoon (For Coating)
  Boiling water 1 Cup (16 tbs) (As Required)
Directions

GETTING READY
1) Lightly coat a 1-quart mold with 1 tablespoon of butter and dredge with crumbs.
2) In a bowl, beat together butter and sugar, until light.
3) Beat in the egg yolks until fluffy.
4) Stir in the zwieback crumbs, almonds, raisins, lemon peel, milk, and salt.

MAKING
5) In another bowl, beat the egg whites until stiff.
6) Gently fold the egg whites into the egg yolk mixture.
7) Slowly stream the egg mixture into the mold.
8) Wrap the top of the mold with foil and place on a rack in the slow cooker.
9) Pour the boiling water about halfway up the sides of the mold.

FIANLIZING
10) Put the lid on high heat for 1 hour or until small knife inserted in the center of the pudding comes out clean.
11) Take the pudding out of cooker and allow to rest for 5 minutes.
12) Invert the mold over a serving platter.

SERVING
13) Serve warm, sprinkled with icing sugar.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Dessert
Method: 
Slow Cooked
Dish: 
Pudding
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Egg
Preparation Time: 
55 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

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