- 60 minutes
- For 10 people
- € 0.3 / person
- 345kcal per 100g.
How to Make King’s Pudding
I am sure that it happens to you as it does to me and after the Christmas holidays, the body asks for a rest.
For a season we cling to good New Year’s resolutions. We get on the plan, I have to lose everything I have uploaded at Christmas . Grilled meats and fish, vegetables from the garden and lots of fruit will be our gastronomic companions.
But it is also the time to take recipes for recycling or use from the bedroom , you know that food is not thrown away at home . Recipes with which we will get delicious dishes using leftovers from trays from past parties.
Has Roscón de Reyes left over and you do not know what to do with it because it has become dry and unappetizing? I am sure that we will still have room for dessert , today I want to bring you a recipe for use that I am sure you will love, roscón de reyes pudding.
The fact is that it is one of those versatile sweets and fruit par excellence. Starting from the recipe for the classic English pudding or pudding , in which the ingredients were bread, eggs and milk, we can get multiple variants.
We will achieve a final texture more or less similar to that of a flan , with more or less consistency and flavor, depending on the type of “bread” we use.
Today I have given a new life to that roscón de reyes that we have left for the next day and that, after losing its freshness, will remain as a last resort for breakfast.
Roscón, sugar, eggs and milk are all we need to enjoy in a different way that roscón de reyes that survived January 6.
Preparation of pudding caramel
- We start the recipe by preparing the caramel. In a saucepan add 150 g. of sugar and put it on the fire.
- We let the sugar begin to acquire temperature and begin to brown.
- Lower the heat and hold until all the sugar has cooked.
- We pour the caramel into the mold that we are going to use to bake the pudding. We distribute it by the base of the mold and its sides. We reserve.
Preparation of the roscón pudding and final presentation
- We crumble the roscón undoing it with our hands and we add it to the milk and eggs. With the help of a fork we soak the donut well.
- Pour the mixture into the mold with caramel that we have reserved.
- With the oven previously hot, we bake at 160ºC for 45 minutes with temperature above and below (with air).
- After this time, remove the pudding from the oven and let it cool completely before removing it from the mold, turning it over on a plate.
We could even store it overnight in the fridge, before unmolding and once it has completely cooled down.
Here you have a step by step in photos where I show how to prepare this recipe for roscón pudding. Do not miss any detail so that it comes out perfect.
Tips for a Perfect Donut Pudding
- On the blog you can find several recipes for pudding, apple, bread and nuts, cookies, chocolate, strawberries and banana, cheese with red berries … even a version of this Christmas pudding with roscón but with apple .
- It is advisable that the roscón be for one or several days. It would be a shame to use it fresh, I recommend using the one that has been forgotten and that, it is not well known how, has reached the 8th of January.
- We can make the pudding or pudding with a donut with a cream filling, truffle or any other type of cream and use these to serve when the pudding is ready.
- For this we remove the filling and reserve it in the fridge or freezer. Then we only have to serve a tablespoon with each serving and that’s it. As you will see, this is a recipe for use in all the rule and here nothing is thrown away.