Quark pudding from the pudding mold with lid

Ingredients for 1 servings:

• 50 g butter
• 100 g breadcrumbs
• 100 g butter
• 125 g sugar
• 4 egg yolks
• 1 lemon(s), zest and juice
• 1 dashes rum
• 500 g quark
• 1 tsp cornstarch
• 1 tsp baking powder
• 50 g sultanas
• 50 g candied lemon peel
• 50 g hazelnuts, ground
• 4 egg whites
• 250 g fruits (rum fruits), alternatively dried fruit soaked in elderberry juice
• Fat and breadcrumbs for the form

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Beat the egg whites until stiff peaks form and refrigerate. Lightly brown the 50g butter and mix with the breadcrumbs, then refrigerate. Beat the butter, sugar, egg yolks, lemon juice, and rum until fluffy (the rum is fine to omit). Add the quark, breadcrumbs, starch, and baking powder. Wash and dry the sultanas and mix with the candied lemon peel and nuts. Fold in the egg whites. Pour the quark mixture into a greased, breadcrumb-covered pudding dish. Cover and simmer gently in a bain-marie for about 1 hour. The water should be about 3 fingers below the rim. It should also work in a covered casserole dish, but I haven’t tried it yet. Serve with vanilla ice cream and flambéed rum-soaked fruits. The pudding can also be served without alcohol and is very filling.