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Reverse Pudding

Cakes in form
Cook time: 0 min.
Servings: 6

Ingredients for Reverse Pudding

15-16Hazelnuts
175gWheat flour
175gCane sugar
2tspBaking soda
2tbspMilk
225gUnsalted butter
3Together beaten eggs
50gGround hazelnuts
600gHalf the apricots from canned prepared

Instructions for Reverse Pudding

To prepare the Reverse Pudding recipe, please follow these instructions:

First
Spoon 50 grams of butter together with the 50 grams of cane sugar and sprinkle it over the bottom on a spring form (25cm) with baking paper.
Place a hazelnut in each of the half apricots and put them in the mold with the bottom in the breath, the apricots shall cover the whole bottom

2.Paste the remaining cane sugar together with the rest of the butter until it turns out, so when the eggs are whipped, turn the flour, baking soda and the ground nuts and milk until it has become uniform and pour this mixture over the apricots .

3. Pour the puddle in the middle of the oven of the preheated oven at 180 degrees for about 45 minutes, in order for it to have a little more time, but just to make the puddle golden brown and beautifully raised. The puddle loosens along the edges with a knife and turns on a hot dish.

Well-groomed :)

tips:
It is recommended by the eater when it is hot And with accessories such as vanilla cream or whipped cream

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