Humboldt Pudding

Humboldt Pudding Recipe: Pancakes, Marmalade, Almonds, and Madeira

Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Humboldt Pudding is a delicious and decadent dessert that combines layers of pancakes with a rich almond and butter pudding mixture. This unique dessert is sure to impress your guests and satisfy your sweet tooth.

History

The origins of Humboldt Pudding are a bit unclear, but it is believed to have originated in Germany. This rich and indulgent dessert has been enjoyed for generations and is a favorite at special occasions and celebrations.

Ingredients

5 – 6 large pancakes
apricot marmalade
8 oz (227 g) butter
4 whole eggs
5 egg whites (divided)
8 oz (227 g) sugar (divided)
4 oz (113 g) flour
4 oz (113 g) dried, peeled almonds

Sauce

0.5 cup apricot marmalade
0.5 cup syrup
0.5 cup madeira wine

How to prepare

Pound the almonds into a powder with 4 oz (113 g) of sugar, then pass through a sieve.
Make five or six large pancakes.
Coat them on one side with a layer of apricot marmalade and cut them into 1.25 inch strips.
Set the odd-shaped pieces aside.
Line a buttered dome-shaped cylindrical mold with the pancake strips, marmalade side up, allowing them to overlap.
Cover the odd-shaped pancake pieces with apricot marmalade and roll them into small rolls, then cut them into half-inch long bits.
Cream the butter.
One at a time, add the whole eggs and two of the egg whites to it.
When this becomes frothy, add 4 oz of sugar, then the flour and the almond sugar powder.
Mix thoroughly.
Fold in the remaining well-beaten egg whites.
Pour this preparation into the pancake-lined mold, alternating it with layers of the small rolls previously prepared.
When the mold is full, set it in a bain-marie and allow the water to come to a boil on the fire, then cook it in a slow oven for 45 minutes.
As soon as the pudding is done, take it out and let it stand for a few moments before unmolding it on a dish, brush it over with hot apricot marmalade and serve with a sauce-boat of apricot sauce (recipe follows).

Sauce

In a saucepan, dilute the apricot marmalade with the syrup.
Heat to a boil, then strain through a wire sieve.
Add some good Madeira wine and mix thoroughly.

Variations

You can add a splash of rum or brandy to the sauce for a boozy twist.
Try using different types of marmalade or jam for a unique flavor combination.

Cooking Tips & Tricks

Make sure to pound the almonds into a fine powder to ensure a smooth texture in the pudding mixture.

- Be sure to line the mold with the pancake strips carefully to create a beautiful layered effect.

- Cooking the pudding in a bain-marie will help ensure even cooking and prevent the pudding from burning.

Serving Suggestions

Humboldt Pudding can be served warm or cold, with a dollop of whipped cream or a scoop of vanilla ice cream on top.

Cooking Techniques

Be sure to fold in the beaten egg whites gently to ensure a light and fluffy pudding texture.

- Cooking the pudding in a bain-marie will help prevent the pudding from curdling or burning.

Ingredient Substitutions

You can use ground almonds instead of dried, peeled almonds for convenience.

- If you don't have marmalade, you can use apricot jam or another fruit preserve.

Make Ahead Tips

Humboldt Pudding can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat in the oven before serving.

Presentation Ideas

Serve Humboldt Pudding on a decorative platter garnished with fresh berries or mint leaves for a beautiful presentation.

Pairing Recommendations

Humboldt Pudding pairs well with a glass of sweet dessert wine or a cup of hot tea.

Storage and Reheating Instructions

Store any leftover Humboldt Pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.

Nutrition Information

Calories per serving

Each serving of Humboldt Pudding contains approximately 400 calories.

Carbohydrates

Each serving of Humboldt Pudding contains approximately 45 grams of carbohydrates.

Fats

Each serving of Humboldt Pudding contains approximately 25 grams of fats.

Proteins

Each serving of Humboldt Pudding contains approximately 8 grams of proteins.

Vitamins and minerals

Humboldt Pudding is a rich dessert that does not provide significant amounts of essential vitamins and minerals.

Alergens

Humboldt Pudding contains almonds, eggs, and butter, which may be allergens for some individuals.

Summary

Humboldt Pudding is a decadent dessert that is high in calories, fats, and carbohydrates. It should be enjoyed in moderation as a special treat.

Summary

Humboldt Pudding is a decadent and indulgent dessert that is perfect for special occasions and celebrations. With layers of pancakes and a rich almond and butter pudding mixture, this dessert is sure to impress your guests and satisfy your sweet tooth. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Humboldt Pudding. It was a warm summer day, and I had decided to take a stroll through the bustling farmer's market in town. As I wandered through the rows of fresh produce and homemade goods, a sweet aroma caught my attention. Following my nose, I found myself standing in front of a small booth where an elderly woman was selling an assortment of delectable treats.

Curious, I struck up a conversation with the woman and learned that she was selling homemade desserts that she had been making for decades. Intrigued by her passion for baking, I asked her if she had any special recipes that she was willing to share. With a twinkle in her eye, she reached into a small box tucked under her table and pulled out a weathered piece of paper.

"This here is my recipe for Humboldt Pudding," she said, handing me the paper. "It's been in my family for generations, and it's a real crowd-pleaser."

I thanked the woman profusely and tucked the recipe into my purse, eager to try it out for myself. When I got home, I carefully read through the instructions, taking note of the unique combination of ingredients and the detailed steps involved in making the pudding. It seemed like a challenging recipe, but I was determined to master it.

The next day, I set to work in my kitchen, gathering the necessary ingredients and meticulously following the instructions. The house filled with the warm, comforting scents of cinnamon and nutmeg as the pudding baked in the oven. When it was finally ready, I couldn't wait to taste the fruits of my labor.

The first bite of Humboldt Pudding was a revelation. The velvety smooth texture of the custard, the rich flavor of the caramelized sugar, and the subtle hint of citrus all combined to create a truly unforgettable dessert. I knew right then and there that this recipe would become a staple in my own collection.

Over the years, I have made Humboldt Pudding countless times, each batch turning out more delicious than the last. I have shared the recipe with friends and family, who have all been equally enchanted by its old-world charm and decadent taste. It has become a beloved tradition in our household, a dessert that always brings a smile to our faces and a warmth to our hearts.

As I look back on that fateful day at the farmer's market, I am filled with gratitude for the kind woman who shared her family recipe with me. Humboldt Pudding has become more than just a dessert in our home – it is a symbol of tradition, love, and the joy of sharing good food with the ones we hold dear. And every time I make a batch of this delicious pudding, I am reminded of that serendipitous encounter and the culinary journey that it set me on.