Saturday, 7 April 2018



I love an old-fashioned pudding and couldn't resist this when I saw the hefty reduction on Amazon. And today I tried it out for the first time, with a recipe from 1681 for a carrot pudding that tasted much better (and lighter) than it sounds. In fact, I got a hug from a little girl who said it tasted like Easter. Now ... what shall I make with those leftover egg whites? I always seem to have a fridge full of leftover egg whites.
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8 comments:

  1. Mystica7 April 2018 at 04:59

    Marshmallow pudding. Egg whites beaten up add sugar gelatine dissolved in water. You can fold in some cream and pureed fruit if you like

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  2. Mary7 April 2018 at 12:24

    That would be a change from meringues, Mystica. I quail at the thought of all the cream I'd put in meringues!

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  3. Christine Harding7 April 2018 at 15:34

    I'd opt for the meringues and cream!

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  4. Mary7 April 2018 at 16:04

    Well, it is a while since I've made any, Christine ... I could be tempted!

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  5. Gina8 April 2018 at 12:41

    I freeze my egg white for when I get the urge to make a pavlova. I rather like the sound of a carrot pudding.

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  6. Mary8 April 2018 at 13:17

    That's what I should have done, Gina. The carrot pudding was rather nice. Like a light custard. Lots of cream and butter so forget wartime connotations.

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  7. Cosy Books11 April 2018 at 12:58

    I wouldn't have been able to resist that book either! As for leftover egg whites...I remember making a face mask with a friend when we were young teens. We laughed so much at the state of ourselves as it started to crack, and the itching was horrible. Never again!

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  8. Mary11 April 2018 at 13:45

    I remember egg white face masks, Darlene - and you're right they were itchy. And they never transformed my looks!

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