ReceptnaptárCold Indian pudding
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Ingredients
Method
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- Make a sponge: beat the eggs with the sugar until light and fluffy (about 5-8 minutes with a mixer, until thick and pale, leaving a ribbon trail), then gently fold in the flour.
- Pour into a buttered dome- or bomb-shaped mold of about 1-1.2 liters, and bake in an oven preheated to 160 °C over low heat for 35-40 minutes, until a skewer comes out clean.
- Turn out onto a rack or sieve, and let cool completely (up to an hour).
- Once cool, hollow out the inside from the flat side, leaving a wall about 3-4 cm thick all around and at the base.
- Cut the scooped-out sponge into small cubes, drizzle with the rum, mix gently, and sprinkle with the powdered sugar.
- Fold in the whipped cream, the diced pineapple and the candied fruit.
- Brush the hollowed-out cavity with apricot jam, fill with the creamy mixture, then put the sponge shell back into the mold it was baked in to help it hold its shape.
- Cover and chill in the refrigerator for at least 2 hours, keeping it cold until serving.
- Meanwhile, make the sauce: cook the chocolate, the sugar and the water over low heat, stirring, until it becomes a thick, glossy syrup (about 10-15 minutes), and let cool completely.
- Before serving, turn out of the mold carefully onto a plate, drizzle with the cooled chocolate sauce, and decorate with piped whipped cream.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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