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Spinach Pudding

My original recipe


100 g butter
4 egg yolks
180 g cooked spinach (raw 500 g)
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


1  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.
2  Pour the mixture into a well-greased and floured pudding basin, seal and cook in a bain-marie for 1 hour.
3  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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