Baked Millet Pudding with Plums
This recipe is adapted from Meg in the kitchen.
Recipe:
- 7 oz/ 200g millet
- 1 pint/ 600ml milk
- 2 tsp dried, crushed Stevia leaves
- a pinch of salt
- 2 eggs
- fruit (apricots, apples, plums)
- 2 tsp vanilla extract
Before cooking you must rinse millet with boiling water and four times! It is important step, so you do not jump it, otherwise your millet will be bitter.
In a saucepan pour milk then add millet, Stevia leaves, vanilla extract and salt. Stir occasionally until millet soaks up all the milk.
Preheat the oven to 350F/180°.
Then let it cool a little bit. Beat the whites until stiff. Add the yolks into millet and at the end add the whites. Stir and pour into the baking tin. The baking tin should be greased with butter or you can place the parchment paper there.
Put the plums on the top of millet pudding and push them slightly into millet pudding.
You can add some slices of butter on the top, but it is not necessary.
Bake for 30-35 minutes or until the surface is golden.
Recipe:
- 7 oz/ 200g millet
- 1 pint/ 600ml milk
- 2 tsp dried, crushed Stevia leaves
- a pinch of salt
- 2 eggs
- fruit (apricots, apples, plums)
- 2 tsp vanilla extract
Before cooking you must rinse millet with boiling water and four times! It is important step, so you do not jump it, otherwise your millet will be bitter.
In a saucepan pour milk then add millet, Stevia leaves, vanilla extract and salt. Stir occasionally until millet soaks up all the milk.
Preheat the oven to 350F/180°.
Then let it cool a little bit. Beat the whites until stiff. Add the yolks into millet and at the end add the whites. Stir and pour into the baking tin. The baking tin should be greased with butter or you can place the parchment paper there.
Put the plums on the top of millet pudding and push them slightly into millet pudding.
You can add some slices of butter on the top, but it is not necessary.
Bake for 30-35 minutes or until the surface is golden.
