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.
Step 5
Whisk the four whites to firm peaks and fold them in gently.
Step 6
Fold in the remaining chopped almonds and pour into the coated mould, then distribute the cherries through the mixture without crushing them.
Step 7
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 8
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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