ReceptnaptárPunch pudding
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Ingredients
Method
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- Over a water bath, whisk the 200 g sugar, the 5 whole eggs and the 5 egg yolks constantly into a thick foam, then take off the heat and whisk until cool.
- Once completely cool, gently fold in the 120 g melted butter and the 150 g flour together.
- Pour into a buttered baking tin, and bake at 180 °C for 20-25 minutes, until golden and springy.
- Let cool, then cut into cubes.
- Whisk the 500 ml milk with the 1 whole egg, the 5 egg yolks and the 1 tablespoon of sugar until smooth; if desired, add a few tablespoons of thick cooked orange juice.
- Soak the cake cubes in this milk mixture for about 10-15 minutes until well absorbed, then mash with a fork.
- Mix in some diced candied orange peel.
- Spoon into a buttered pudding mold, cover, and steam over low heat for 1 hour.
- For the sauce, mix orange preserve, apricot jam, brandy and maraschino liqueur together, and pour over the turned-out pudding; serve warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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