Pineapple pudding

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Over a water bath, whisk the 200 g sugar, the 5 egg yolks and the 5 whole eggs into a thick, foamy batter.
2. Remove from the heat, and once cool, fold in the 120 g melted butter and the 150 g flour together.
3. Pour into a buttered, floured baking tin, and bake at 180 °C for 20-25 minutes, until golden and springy; let cool, then cut into cubes. ⏱ Timer: 20 min
4. Whisk the 500 ml milk smooth with the 6 egg yolks and the 1 whole egg.
5. Dice a few rings of pineapple (cooked in sugar syrup, or good-quality canned) small, and fold into the milk mixture.
6. Pour the milk-pineapple mixture over the cake cubes, let stand a few minutes to soak in, then stir in a little cream.
7. Layer by the spoonful into a buttered pudding mold.
8. Cover, and steam over low heat for 1 hour. ⏱ Timer: 1 h
9. Turn out, pour over with fruit preserve sauce, and serve warm.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Similar recipes

• French pudding · Hungarian
• Cold Indian pudding · Hungarian
• Crema catalana (Catalan burnt cream) · Spanish & Portuguese
• Vanilla cream · Hungarian
• Hazelnut cream · Hungarian
• Gelatina de mosaico (colorful mosaic gelatin dessert in milk gelatin) · Mexican

More hungarian ideas

• Punch cream
• Melon-shaped cream
• Caramel cream
• Coffee parfait
• Chestnut parfait
• Hazelnut parfait
• Vanilla parfait

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch