CookEat Recipe
Swedish Pudding with Maple Syrup
Six small honey and breadcrumb puddings with lemon and kirsch, served warm with maple syrup poured over.
Method
Steps
Step 1
Heat a conventional oven to 350°F. Lightly butter six matching small metal pudding moulds suitable for an oven water bath. Choose moulds that take all the mixture divided among six at about half height, with room to rise. Wash the quarter lemon, remove its seeds and finely chop the edible peel and pulp, keeping the juice.
Step 2
Put the ounce of thick honey, two ounces of fine fresh white breadcrumbs, tablespoon caster sugar, chopped quarter lemon, one whole egg, half ounce softened butter, ounce of plain flour, half gill cold milk and tablespoon Swiss kirsch in a bowl. Briskly mix with a wooden spoon for two minutes.
Step 3
In a separate clean bowl, beat the whites of two additional eggs to stiff peaks; keep their yolks out of this recipe. Gently fold the whites into the batter, then divide all the mixture among the six buttered moulds, leaving the planned expansion space.
Step 4
Stand the moulds in a roasting tin and carefully pour boiling water into the tin until it reaches halfway up their sides. Bake uncovered for about thirty minutes, continuing as necessary until each pudding is set and at least 74°C in the centre. Carefully lift the moulds from the water bath.
Step 5
Gently heat the one gill of pure maple syrup until hot. Unmould the six puddings onto a hot serving dish, pour this single gill of syrup over all six and serve promptly.
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