John Myers
Contents
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Ingredients
- Yeast dough
- 500 g Flour
- 1 cube Yeast
- 200 ml Milk
- 60 g Sugar
- 60 g Margarine or butter
- 1 Egg
- 1 pinch Salt
- *****Rhabarberpudding*****
- 400 g Rhubarb
- 400 g Brown sugar
- 1 packet Custard powder
- 500 ml Milk
- 2 tbsp Sugar
- Advocaat
- *****Streusel*****
- 200 g Flour
- 100 g Sugar
- 100 g Butter
Instructions
- Put the flour in a bowl, make a small depression in the middle and crumble the yeast into it
- Add a little lukewarm milk and mix with the sugar and a little flour from the edge - approx. Warm up 20 minutes,
- Add the egg, the rest of the milk and the melted butter and knead everything well and let rise in a warm place for 30-40 minutes until the dough is three times the size.
- Then take the dough out of the bowl and knead vigorously into a roll, cut evenly sized pieces, shape them round and place on a baking sheet lined with baking foil.
- Process the crumble ingredients into crumbles with a dough hook and pour onto the yeast particles - let rise for another 15 minutes
- Now put the yeast particles in the oven at 180c. Bake top and bottom heat for 30-40 minutes until golden.
- Boil the rhubarb with a little brown sugar and a little water, not too soft, and allow to cool
- Cook the pudding according to the package instructions, add eggnog, pour off the juice of the rhubarb and pour into the pudding, pour into a cold-rinsed bowl and put a foil directly on the pudding
- Shortly before the end of the baking time, sprinkle some powdered sugar over the crumble - because they caramelize nicely and taste good.
- Take the particles out of the oven - let them cool down - cut them crossways and fill with egg liqueur pudding - put the lid back on
- If you want, you can add some cream and strawberries to the pudding.
- Now have a cup of coffee and enjoy - Bon appetit; 🙂
Nutrition
Serving: 100gCalories: 208kcalCarbohydrates: 36gProtein: 4.6gFat: 4.8g
