Hot Pudding Frankfurt

Hot Pudding Frankfurt Recipe this is may be enough to help you in presenting the pudding to your beloved family. Follow each step-by-step instructions on making Hot Pudding Francfurt Recipes as below.

Ingredients Hot Pudding Frankfurt :

1. eggs 12 
2. sugar 400 grm
3. soft butter 175 grm 
4. ground nuts 200 grm
5. cornstarch 70 grm
6. zest lemmon 1
7. cinnamon 1
8. biscuit crumbs 150 grm
9. pinch of salt
10. glazed fruits 50 grm
11. raisins 30 - 40 grm
12. water 750 cc
13. red wine 375 cc
14. almonds 16 grm

Pudding Frankfurt

How to cook Hot Pudding Frankfurt:

Separate 12 eggs the white to a firm snow beat with approx 2/3 of 175 sugar. Mix the remaining sugar in a machine bowl with 175 grm soft butter, add 200 grm ground nuts blend in the egg yolks. incorporate 40 grm cornstarch, 1 zest lemmon, 1 tsp cinnamon, 150 grm biscuit crumbs on a paper. Blend pinch of salt these ingredients with the help of a wooden spatula into the egg whites. Mix together with the egg yolk mixture. Add 50 grm glazed fruits (finaly chopped). Stir few times just to blend all ingredients.

Grease and flour timbale forms (amount depending on the size of the form), fill the mixture up to 1/4 of the forms, with the help of a small ladle or ice-cream scoop.

Place the forms into a bain marie, fill the bain marie with hot water to half the height of the timbale forms. Bake in a dry oven temperature of about 175 celcius , approx 1/4 hour before starting of the service time. Remove  when baked, keep pudding in the forms until the fierce heat has dissapeared, turn over the forms, shake slightly . Place the pudding on a greased tray, keep in the moderately warm place until called for service.

Soak 30 - 40 grm raisins in water, boil 750 cc water in a pan, add 375 cc red wine, 225 grm sugar, dash of cinnamon, little clove, few drops red colour. Pour in 30 grm cornstarch (dissolved)  in order to thicken the sauce a little. Stir with a whisk until the sauce begins to bubble. Remove from the fire, drain the raisins on cloth,

Add the sauce, complete  with 16 grm almonds (sliced and toasted) the sauce. Keep this hot in a bain marie. Place one piece of the warm pudding on a dessert plate. Pour one ladle of the sauce over the pudding , serve immediately. The pudding Francfurt is served on aunderliner with a doily paper, sometime the sauce is given separately in a saucer. Posted by Pastry Bakery Recipes.

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