CookEat Recipe
Cherry, Rye and Almond Pudding
A light baked cherry pudding made with rye breadcrumbs, whipped egg whites and finely chopped almonds.
Method
Steps
Step 1
Gather the ingredients: 200 g whole dark sweet cherries, weighed before removing stones and stems; 100 g icing sugar; 50 g fine dry rye breadcrumbs; 40 g sweet almonds, blanched and dried; 4 eggs, separated; 30 ml prepared clear rosolio, such as Cedro rosolio; 1 teaspoon vanilla extract; 10 g cold butter for the mould.
Step 2
Remove the stems and stones from the cherries, keeping the flesh as intact as practical; discarding the stones is the modern adaptation of the source’s whole-cherry method. Dry the fruit. Chop the blanched dry almonds very finely, into pieces about half the size of a grain of rice.
Step 3
Grease a smooth pudding mould of about 1 litre thoroughly with the cold butter. Coat the base and sides with some of the chopped almonds, making a particularly generous layer across the bottom. Keep the remaining almonds for the mixture. Heat the oven to 170°C.
Step 4
Beat the yolks with the icing sugar until pale and foamy. Add the rye breadcrumbs, rosolio and vanilla and beat a little longer. Whisk the four whites to firm peaks and fold them in gently. Fold in the remaining chopped almonds and pour into the coated mould, then distribute the cherries through the mixture without crushing them.
Step 5
Bake for about 35–45 minutes until risen and set and at least 74°C in the centre. Rest 10–15 minutes and unmould carefully. Serve warm, or cool promptly and refrigerate at 4°C or colder within 2 hours to serve cold. Keep refrigerated and use within 2–3 days.
Step 6
If rye breadcrumbs are unavailable, replace them with 50 g fine dry ordinary white-bread crumbs and follow the same method. Finely grated zest of half a lemon can replace the vanilla. Keep the remaining quantities and preparation unchanged.
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