Poppy Seed Pudding
- Active Time 15m
- Total Time 2h 45m
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
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 poppy seeds. 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.
nutrition information per serving
472 calories; 30g total fat; 271mg cholesterol; 98mg sodium; 39g carbohydrates; 4g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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