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Poppyseed Pudding

Source: The Italian Gourmet
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Active Time:  15 Minutes
Total Time:  2 Hours 45 Minutes
  Serves 4
Poppyseeds are a distinguishing feature of the cuisine of Upper Adige. In some areas - the Val Senales, for example - children are given big sweet fritters filled with poppyseeds and chestnut jam for afternoon tea. This pudding is from the Val d'Ultimo in the mountains behind the Stelvio massif, on the border with the Valtellina. Vatellina is Italy's major buckwheat-producing area.
1 cup milk
3 tablespoons sugar
7 tablespoons butter, softened
1 1/4 cups buckwheat flour
4 eggs, separated
3 tablespoons poppy seeds, ground
Poppyseed Pudding Recipe at
Preheat the oven to 350 degrees F. Place the milk and sugar in a saucepan and bring to a boil. Beat the butter and add the flour. Off the heat, add to the milk and mix well.

Beat the egg yolks with the poppyseeds. Beat the egg whites until stiff.

Stir the egg yolk mixture into the milk mixture. Gently fold in the egg whites.

Pour the mixture into 4 individual molds. Set the molds in a roasting pan and add hot water to reach halfway up the sides. Bake in the oven for 30 minutes until the puddings are evenly browned. Chill and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 472
Fat. Total: 30g
Fiber: 4g
Carbohydrates, Total: 39g
Sodium: 98mg
% Cal. from Fat: 57%
Cholesterol: 271mg
Protein: 14g
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