Baked Apricot Pudding
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 8 Apricot
- 1.333 cups Raspberries
- 4 stalks Red currant
- 2 eggs
- 2 ¼ cups Quark
- ¼ cup Corn starch
- 3 Tbsps sugar
- 1 Tbsp sliced almonds
Preparation steps
1.
Heat the oven to 200C (180C fan) 400F, gas 6.
2.
Wash the fruit. Halve the apricots, remove the stones and cut each half into quarters. Carefully wash and dry the raspberries. Wash the redcurrants.
3.
Separate the eggs and beat the egg whites until stiff.
4.
Mix the quark smoothly with the cornflour, sugar and egg yolks. Then fold in the beaten egg whites.
5.
Divide the quark mixture between 4 small ovenproof dishes, scatter the fruit over, press in lightly and bake in the preheated oven for 15-20 minutes.
6.
Serve hot sprinkled with flaked almonds.
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