Steamed Spinach Pudding

My own recipe


100 g butter | 4 egg yolks | 180 g cooked spinach (raw 500 g) | Salt | Parsley | 2 rolls | 1 glass milk | 1/2 glass sour cream | 4 egg whites | 30 g breadcrumbs | Butter and flour for the tin | Butter and breadcrumbs to sprinkle over the pudding


Beat the butter until fluffy. Gradually stir in the egg yolk, the spinach (first cook, strain and squeeze out), a little parsley, the rolls (first soak in milk and then squeeze out thoroughly), sour cream, salt, the stiffly beaten egg whites and the breadcrumbs. Pour the mixture into a well-greased and floured pudding basin, seal and cook in a bain-marie for 1 hour. Remove the pudding from the basin and cover with breadcrumbs roasted in butter.

You can also add cooked, chopped ham and tomatoes or a cheese sauce.

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