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Pudding chômeur

Yes, it’s that time of the year again where food and family comes together. I heard that the Turkey Liberation Front, with K Filet (a turkey) as chairman, has asked for the consumption of meat at Christmas to be cut down. No, it’s not a joke. In Flanders (in Belgium, where I live), we (used to) have something called “Friday, Fish day”. These guys want to launch the “Thursday, Vegetarian day” in order to release the pressure on nature caused by eating meat. I have no problem with that, since I – as a non vegetarian – still eat vegetarian dishes regularly.

Having said this, I want to end the year with one of my traditional pudding recipes. This time it’s a bread pudding with whiskey and nuts. It is in fact a traditional poor man’s pudding with some extra ingredients added that is easy to make.

Ingredients for 8 portions:

  • 300 gr. bread
  • 100 gr. white sugar
  • 100 gr. brown sugar
  • 0.5 dl. whiskey
  • 1 liter lukewarm milk
  • 4 beaten eggs
  • 50 gr. roughly chopped walnuts
  • cinnamon


  • Soak the bread, sugar and whiskey in half of the milk for 10 minutes
  • Stir the big chunks loose
  • Add the rest of the milk, eggs, nuts and cinnamon
  • Pour the mixture in to a non-stick cake tin
  • Put the tin in a preheated oven at 160 degrees Celsius for 45 minutes
  • Remove the tin and slice the cake when it has cooled down
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