ReceptnaptárLenten pudding
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Ingredients
Method
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- Peel the rolls thinly, soak in the milk for 10 minutes.
- Squeeze out thoroughly, chop finely, then mash smooth through a sieve or with a fork.
- Beat the butter fluffy with the egg yolks, and stir in the mashed roll.
- Whip the egg whites with a pinch of salt into a stiff foam.
- Gently fold the egg-white foam and the breadcrumbs into the bread base.
- Butter a large kitchen cloth thoroughly, pour the mixture onto the middle, tie it tightly, leaving room for it to rise.
- Place in boiling, salted water and cook for 45 minutes, topping up the water if needed.
- Remove, let drain for a few minutes, then unwrap from the cloth.
- In a pan, melt the butter, toast the breadcrumbs golden in it, and pour hot over the pudding when serving.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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