ReceptnaptárParma Pudding
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Ingredients
Method
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- Cut the crust off the bread rolls, and soak the insides in milk until soft.
- Squeeze out thoroughly, and chop finely or mash with a fork.
- Add the egg yolks, the melted butter and the parmesan, salt it, and mix thoroughly.
- Whip the egg whites into a stiff foam, and carefully fold into the bread mixture.
- Butter the middle of a large kitchen towel, pour in the mixture, and tie it tightly with string to make a pudding-shaped bag.
- Bring water to the boil in a large pot, put in the tied pudding, and cook covered at a slow boil for about 45 minutes.
- Unwrap from the towel, place on a platter, sprinkle with grated parmesan, and drizzle with melted butter.
- Extra butter can also be served in a small dish on the side.
- As a modern alternative, the mixture can also be poured into a buttered soufflé mold and cooked in a water bath in the oven at about 180°C for 40-45 minutes.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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