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Dutch Puddings

Warm macaroons Pudding ‘Warme Bitterkoekjespudding’

1 litre pudding mold
300ml milk
150g macaroons (a cookie made of egg whites, sugar, almond paste or coconut, flour)
125g day old white bread, crust removed
75g butter
3 eggs
50g sugar
breadcrumbs and butter for coating

Bring milk just to the boil, and soak the cookie crumbles and bread onto it. Add the butter and turn of the heat. Beat the egg yolks with sugar to a thick white cream and mix it into the cookie mixture. Whisk the egg whites until very stiff and spoon it into the cookie mix. Coat the inside of the pudding pan with butter and the breadcrumbs and fill it with the pudding mix. Place the lid on and put the pudding mould into a pan with filled boiling water (au-bain-marie). Warm the pudding for one and a half hours. Remove the lid and serve with vanilla sauce.

 

Semolina pudding with black berry sauce ‘Griesmeelpudding met bosvruchtensaus’

750 ml milk
lemon peel
70 g semolina
60 g sugar
pinch salt

For the compote
400 g black berries
100 ml apple juice
1 sachet vanilla sugar
1 tbsp. cornflour

Heat on low fire the milk and lemon peel for about ten minutes. Remove peel and add semolina, sugar and pinch salt. Mix well and bring to the boil. Let it thicken on low heat for about 6 minutes, stirring constantly. Pour the hot mixture into a mould and let it set and cool.
Warm fruit in the apple juice and vanilla sugar. Pour the corn flour and 2 tbsp. of water. Stir until the juice thickens. Let compote cool and serve pudding with compote around it.

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