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Filbert Holiday Pudding / Eggnog Pudding Sauce
FILBERT HOLIDAY PUDDING
¾ cup chopped filberts
2 eggs, separated
1 cup sugar
6 tablespoons cocoa
2 tablespoons melted butter
1½ cups flour
2 teaspoons baking powder
1 cup milk
Eggnog Pudding Sauce:
1 egg
1 cup powdered sugar
3 tablespoons melted butter
½ pint heavy cream, whipped
Nutmeg
Toast filberts in a 350-degree oven for 8 minutes. Beat
egg yolks. Add sugar and cocoa, blending well. Stir in
melted butter. Sift flour and baking powder together.
Blend into egg mixture. Add milk. Beat egg whites until
stiff but not dry and fold into mixture. Fold in chopped
filberts. Pour into well-greased ring mold. Cover and
steam 1½ hours. Serve with creamy Eggnog Pudding
Sauce. Yields 8 servings.
To make Eggnog Pudding Sauce: Whip egg with fork
until blended. Stir in powdered sugar and butter. Chill.
Just before serving, fold into whipped cream. Sprinkle
with nutmeg.
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# Filbert Holiday Pudding
## Ingredients
- 3/4 cup chopped filberts (hazelnuts)
- 2 eggs, separated
- 1 cup sugar
- 6 Tbsp cocoa
- 2 Tbsp melted butter
- 1 1/2 cups flour
- 2 tsp baking powder
- 1 cup milk
## Instructions
1. Toast filberts in a 350-degree oven for 8 minutes.
2. Beat egg yolks. Add sugar and cocoa, blending well.
3. Stir in melted butter.
4. Sift flour and baking powder together. Blend into egg mixture.
5. Add milk.
6. Beat egg whites until stiff but not dry and fold into mixture.
7. Fold in chopped filberts.
8. Pour into well-greased ring mold. Cover and steam 1 1/2 hours.
9. Serve with creamy Eggnog Pudding Sauce. Yields 8 servings.
## Eggnog Pudding Sauce
- 1 egg
- 1 cup powdered sugar
- 3 Tbsp melted butter
- 1/2 pint heavy cream, whipped
- Nutmeg
1. Whip egg with fork until blended.
2. Stir in powdered sugar and butter.
3. Chill.
4. Just before serving, fold into whipped cream.
5. Sprinkle with nutmeg.