Caramel or Viennese Pudding

New.Wife's picture

Jan. 10, 2012


Loaf sugar 3 Ounce
Water 3 Tablespoon
Milk 1 Pint
Bread 4 Ounce , without crusts
Egg yolks 4
Egg whites 2
Sultanas 2 Ounce
Nuts 2 Ounce , chopped
Castor sugar 1 1/2 Ounce
Glace cherries 2 Ounce , chopped
Crystallised ginger 1 Ounce , chopped
Sherry 2 Tablespoon



1. In a pan, place the loaf sugar and pour the water, keep heating and stirring until the sugar has dissolved completely, then start boiling until the mixture turn dark brown

2. In th same pan, now add sugar and heat it without boiling it until the milk as absorbed the caramel completely

3. Lay the bread on a surface, and pour over the mixture, set aside and let it soak for 20 minutes

4. In the caramel mixture, add all the ingredeints, keep beating the egg properly

5. In a greased basin, pour the mixture and steam for about 2 1/2 hours, make sure that you dont boil it

6. Once steamed take out the pudding and let it cool


7. Serve with brandy butter or traditional white sauce

Recipe Summary

Difficulty Level: Easy
Cook Time: 150 Minutes
Ready In: 150 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 356Calories from Fat 100

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 232 mg9.67%

Total Carbohydrates 57 g19%

Dietary Fiber 1 g4%

Sugars 42 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet