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.

8 comments:

Mystica said...

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

Mary said...

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

Christine Harding said...

I'd opt for the meringues and cream!

Mary said...

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

Gina said...

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

Mary said...

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.

Cosy Books said...

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!

Mary said...

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