CookEat Recipe
Hungarian Bread, Apple and Suet Pudding
A baked bread-and-suet pudding with apples, raisins, nuts and stiffly beaten egg whites, served with warm wine sauce.
Method
Steps
Step 1
Heat oven to 180 °C and butter a 1.5 L pudding dish. Soak the stale bread in water until soft, squeeze very dry and crumble into a bowl.
Step 2
Mix bread with chopped suet, apple, sugar, raisins, walnuts, cinnamon, nutmeg, lemon zest and four egg yolks. Whip the four whites to stiff peaks and fold in gently last.
Step 3
Spoon into the buttered dish and bake about 45–55 minutes until the top is browned and the middle reaches at least 74 °C. Rest 10 minutes before serving soft portions.
Step 4
If using the optional proposed wine sauce, simmer wine, water and sugar together for 8–10 minutes until lightly syrupy and offer separately. Do not claim the brief simmer removes all alcohol.
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