Crusty Pudding for Diabetes
Baking and Desserts • World
Description
Crusty Pudding for Diabetes
Ingredients
- Crushed breadcrumbs 10 oz
- Milk 15 fl oz
- Chicken Eggs 3 pieces
- Fructose 1½ cups
- Vanillin a pinch
- Butter 0 oz
- Raisins 5 oz
- Baking Powder 2 teaspoons
- Rum 5 fl oz
Step-by-Step Guide
Step 1
First, take sugar-free breadcrumbs (white or dark; I usually use stale bread baked at home with fructose and grind it in a blender, as for breading). Add 1 packet of vanillin and 1-2 packets of baking powder to the breadcrumbs, mix, and pour in hot milk. Stir and let sit for 15 minutes.
Step 2
At the same time, soak the raisins in rum so that they are fully covered. You can also use dried cranberries instead of raisins.
Step 3
Start preheating the oven to 355°F.
Step 4
Separate the yolks from the whites. Whisk the yolks with half of the fructose until light (NOTE: fructose can be adjusted to taste and health: from 1 to 2 cups).
Step 5
Beat the egg whites with the remaining fructose until stiff peaks form.
Step 6
Add the soft butter to the breadcrumbs, mix, then add the prepared yolks and the soaked raisins with rum. Stir to combine.
Step 7
Gradually fold the mixture into the beaten egg whites, being careful not to deflate them.
Step 8
Grease a baking dish with olive oil and coat it generously with breadcrumbs. Pour the prepared mixture into the dish.
Step 9
The oven should now be preheated to 355°F. Place the dish inside and bake for 35-45 minutes (the delicious aroma filling the house indicates it is ready).
Step 10
Cool for 10-15 minutes and remove from the dish (invert onto a plate). You can dust with powdered sugar or cover with icing. It can be served warm and wobbly, but it is also delicious the next day from the refrigerator (it will be a bit denser). You can drizzle with thick cream, as is done in England.
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