Ipswich Pudding

Maria KostoffMaria Kostoff
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Ipswich Pudding
06/01/2014
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Preparation15 min.
Cooking45 min.
Тotal60 min.
Servings6

Ingredients

  • milk - 1 4/5 cups (450 ml)
  • eggs - 3 egg yolks + 2 egg whites
  • breadcrumbs - 2 2/3 tbsp (40 g) from white bread
  • vanilla - a few drops of essence
  • butter - 1 2/3 tbsp (25 g)
  • almonds - 2/5 cup (100 g) ground
  • powdered sugar - 3 1/3 tbsp (50 g)
  • sugar - 1 2/3 tbsp (25 g)
  • corn flour - 1 tablespoon
measures

How to cook

Preheat the oven to 356°F (180 °C). Put the breadcrumbs, milk and vanilla essence in a bowl. Leave them so for 10 minutes. Beat the egg yolks and sugar.

Mix the cornflour with a little milk and add it to the mixture, along with the butter and almonds. Pour the mixture into a pudding form and bake in a preheated oven for 25-30 minutes.

Meanwhile, beat the egg whites into hard snow and gradually add powdered sugar, beating constantly until you get solid tops. Spread the egg whites over the baked layer and return to the oven to bake for another 15 minutes until golden.

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