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Viennese Caramel Pudding

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by Bryony Harrison (subscribe)
Freelance writer and poet from London; if you would like to read my poetry, please check out my book, 'Poems on the Page', available from goo.gl/Ta4oAX.
Published September 12th 2012
An inexpensive family pudding
One thing I love about cooking is that you can take a recipe and adapt it to your own tastes or dietary requirements. For example, when I first found the recipe for Viennese Caramel Pudding, it said to use white bread. Most recipes that use bread seem to suggest white, but I only think that is because it is the most standard and suits most people. I much prefer brown bread, however, so that's what I've used here. I also prefer soya milk to cow's milk, so use that in my recipes instead.

Viennese Caramel Pudding


When it comes to baking cakes and similar things like that, changing the base ingredients can affect the bake, but in this case, just changing the flavours is a wonderful way to make different variations of the same pudding. For example, you could change the dried fruit used, or use lime rather than lemon juice.

Serves: 6
Kcals/serving: 153 (based on the brands I used)
Cooking Time: 1hr
Temperature: 180 ༠C/ 160 ༠C fan/350 ༠F/4 Gas

Ingredients:

2 slices of wheatgerm bread (or whichever type you prefer)
2 large eggs
300ml light soya milk
75ml single soya cream
75g Xylitol sugar sweetener (or caster sugar if you prefer)
50g sultanas
50g glace cherries
1 tsp lemon juice

Instructions:

1. Put milk on a gentle heat.
2. Caramelise half the sugar in a saucepan, then add to the milk.
3. Dice the bread into cubes and mix with fruit.
4. Pour into milk and leave for 20 minutes.
5. Separate the eggs and beat the yolks with lemon juice.
6. Beat in the cream, stir into the milk mixture.
7. Cook in a pre-heated oven for 30 minutes.
8. Whisk the egg whites, gradually adding the remaining sugar until it forms soft peaks.
9. Spread the meringue over the pudding and cook for a further 12 minutes.

I'm not sure how this pudding got its name because Vienna is more well know for its pastries and famous chocolate sachertorte than caramel desserts. The title 'caramel' is also a bit deceiving, because although there is definitely caramel in it, this is more of a meringue based pudding than anything else. Deceptive as the name is, it is still delicious and is well worth making.
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Why? Because soft meringue is tasty
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Your Comment
Sounds delicious, well done. A bit different to a typical bread and butter pudding with the meringue. I will definitely have to try this one.
by Shannon Meyerkort (score: 3|1779) 2136 days ago
Where can you buy soy cream?
by toni (score: 1|32) 2133 days ago
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