CookEat Recipe
Vienna Baked Noodle Pudding with Raisins
Fine noodles baked with sweetened egg yolks, folded egg whites, raisins, almonds and cinnamon into a lightly browned spoonable pudding.
Method
Steps
Step 1
Heat the oven to 180 °C and butter a roughly 1.5 L pudding dish. Boil the fine noodles in lightly salted water for the source's ten minutes or until just tender; drain thoroughly and cool until no longer steaming hard.
Step 2
Whisk the five yolks with the sugar until thick and pale. Stir in the noodles, raisins, pounded almonds and cinnamon, separating any clumps.
Step 3
Beat the five whites to firm soft peaks. Fold them gently into the noodle mixture in two additions and transfer at once to the prepared dish without compressing it.
Step 4
Bake about 35–45 minutes until browned, lightly risen and at least 74 °C at the egg-rich centre. Rest five minutes and serve warm in spoonfuls; offer a separately prepared lemon sauce only if available, because the book gives no sauce method.
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