Name Date and hazelnut pudding


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4 eggs, separated
2 oz brown sugar
2 oz fresh breadcrumbs
2 oz ground hazelnuts
4 oz block cooking dates

4 eggs, separated
50 g brown sugar
50 g fresh breadcrumbs
50 g ground hazelnuts
100 g block cooking dates

Grease a 2.25 litre/4 pint ring mould. In a mixing bowl, beat the egg yolks until frothy, add the sugar and continue beating until the mixture is very thick. Mix in the breadcrumbs and hazelnuts. Put the dates in the oven and MICROWAVE ON HIGH for 20-30 seconds until soft. Mash the dates and stir into the pudding mixture. Beat the egg whites until stiff then fold into the mixture. Turn into the mould and MICROWAVE ON HIGH for 4 minutes, giving the dish a quarter-turn every minute, until just dry on top. Turn out and serve at once.
Serves 4-6
NOTE: This pudding tends to sink slightly in the centre on turning out.

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