CookEat Recipe
Pudding Olga
A warm moulded pudding with almond macaroons, finely chopped candied citron and kirsch, served with hot apricot sauce.
Method
Steps
Step 1
Heat a conventional oven to 180°C. Lightly butter and sugar a one-quart pudding mould suitable for the oven and a water bath.
Step 2
Bring the pint of milk to a boil with the whole clove. Add the two ounces of butter and stir until melted. Remove the pan from the heat and take out the clove.
Step 3
Off the heat, add the three ounces of sugar and the flour. Mix thoroughly with a wooden spoon for five minutes. Let the mixture cool just enough that the yolks will blend in without curdling.
Step 4
Separate the three eggs. Add their yolks one at a time, mixing for a minute and allowing a minute between additions. Beat the whites of those same three eggs to stiff peaks, then fold them gradually and gently into the mixture with a skimmer.
Step 5
Crush six completely cooled almond macaroons. Finely chop the ounce of candied citron. Fold the macaroons, citron and tablespoon of kirsch lightly into the pudding.
Step 6
Put all the mixture in the prepared mould. Set it in a larger pan and add hot water halfway up the mould. Bake for about forty minutes, continuing as needed until the pudding is set and cooked through and its centre reaches at least 74°C.
Step 7
Have the finished apricot sauce freshly prepared and hot without boiling, using enough to pour over the pudding.
Step 8
Remove the mould from the water bath and unmould the pudding onto a hot serving dish. Pour the hot apricot sauce over it and serve immediately.
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