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.
8 comments:
Marshmallow pudding. Egg whites beaten up add sugar gelatine dissolved in water. You can fold in some cream and pureed fruit if you like
That would be a change from meringues, Mystica. I quail at the thought of all the cream I'd put in meringues!
I'd opt for the meringues and cream!
Well, it is a while since I've made any, Christine ... I could be tempted!
I freeze my egg white for when I get the urge to make a pavlova. I rather like the sound of a carrot pudding.
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.
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!
I remember egg white face masks, Darlene - and you're right they were itchy. And they never transformed my looks!
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