Milk Pudding

Dessert for Breakfast?

This is more like a soufflé than a pudding, but baked in a large earthenware dish and spooning it out makes it look pudding-like. My mother usually served this with stewed apples but her old recipe suggests apricots and a sprinkling of coconut.

Use a coffee/spice grinder to make millet and sunflower seed meal.

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Ingredients: 
3 tbsp millet meal
2 tbsp wheat germ
2 ½ cups whole milk, divided
2 tbsp butter
3 tbsp honey
3 large eggs, separated
2 tbsp sunflower seed meal
1 tbsp lemon zest
Stewed apples or apricots and heavy cream to serve
Preparation: 

Pre-heat oven to 350°F (175°C).

Oil a (6 cup capacity) casserole dish and set aside.

Combine millet meal, wheat germ and half a cup of the milk in a small bowl and set aside.

Melt butter and honey in a medium size saucepan, stir in remaining 2 cups of milk and bring to a boil. Add millet wheat germ mixture and cook for 4 to 5 minutes, whisking constantly. Remove from heat.

Beat egg whites until stiff set aside.

In a small bowl combine egg yolks, sunflower seed meal and lemon zest. Slowly whisk into milk mixture and then gently fold in egg whites.

Pour into baking dish and bake 20 minutes. Remove from oven and serve warm with stewed fruit and cream.

Servings: 
4 to 6

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