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Hungarian Jam Pudding<br />
serves 12 , takes 90 minutes<br />
250 g milk loaf<br />
200 g apricot jam<br />
MILK MIXTURE<br />
500 ml milk<br />
zest of 1 lemon<br />
zest of 1 orange<br />
1 tbsp vanilla extract<br />
EGG YOLK MIXTURE<br />
5 egg yolks<br />
70 g sugar<br />
STEWED APPLE<br />
600 g apple<br />
30 g sugar<br />
juice of 1 lemon and 1 orange pinch of<br />
ground cinnamon<br />
EGG WHITE MIXTURE<br />
70 g sugar<br />
5 egg whites<br />
Bake in the oven for about 20 minutes, at 180°C. Then spread it<br />
with half of the apricot jam.<br />
Prepare the egg white mixture. Whisk the egg whites with the<br />
sugar and a pinch of salt until very stiff.<br />
With a wooden spoon, very gently, stir the rest of the apricot jam<br />
in the egg whites, in a way that the mixture remains „striped”.<br />
Spread the egg white mixture on the top of the apples, „thorn”<br />
it, sprinkle with castor sugar, and bake it at 170°C for about 10<br />
minutes.<br />
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