chipolata pudding

around 15 minutes


  • Cream, 1 cup
  • Raisins, 50 grams
  • 2 Egg whites
  • Gelatine, 17 grams
  • Milk
  • 1 Vanilla stick
  • 2 Egg yolks
  • Biscuits -ladyfingers, 75 grams
  • Liquer (marasquin)
  • Glazed fruits (apricots, cherries, pears, orange), 75 grams
  • Sugar , 100 grams
  • Water, 3 oz



Simmer the raisins in water and let them absorb till they become bugger-drain and reserve liquid.

Mix some of the cooking liquid of the raisins with the liquor. This is used for soaking the ladyfingers.

Cook the milk with the vanilla stick(split lengthwise) and add soaked gelatine.

Allow to stand off fire for 5 min. Take out the stick, scrape off some of the inside grains of vanilla and add this to the milk.Discard the rest of the vanilla.

Mix in the yolks and sugar till creamy, while stirring ,add milk a few drops at a time.

Put the cream on a low heat to thicken while stirring.Allow to cool while preparing other ingredients.

Cut glazed fruits into small pieces, mix into the pudding with well drained raisins.

Brush a little egg white on the mould. Beat the rest of the whites until firm.Beat the cream then place the beaten egg whites on the pudding.Place also the cream of top of the pudding as well.

Fold both carefully into the pudding.

Soak biscuits in the liquor/water liquid.Pour a little of the pudding into mould.

Put a layer of biscuits, then pudding alternating with layers of biscuits.

Place everything in the fridge overnight or for at least 4 hours.

Decorate with cream and fruits.

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