Hazelnut Pudding

An easy-to-prepare savory pudding with a truly unique flavor.

Recipe for Hazelnut Pudding, contributed by Mike Lewis

This unusual dish has a deliciously rich taste and texture. Served with mashed potatoes and a green vegetable, it would make a nutritious meal for three. Don't be put off by the long cooking time - the actual preparation is very easy.

• 2 tbsp. vegetable oil for frying
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 large carrot, grated
• 1 generous tbsp. soya flour
• 1 cup (2 oz, 50 g) breadcrumbs
• 2 cups (4 oz, 100 g) ground hazelnuts
• A few whole or coarsely chopped nuts (peanuts, cashews, hazelnuts, etc).
• ½ cup (4 fl oz, 120 ml) cold water
• 1 tsp. miso

Gently fry the onion and garlic in the oil until the onion just begins to brown. Mix in the remaining ingredients and stir thoroughly. (If the mixture is too liquid, add a little more soya flour.)

Transfer the mixture to a pudding basin. Cover with a sheet of greaseproof paper. Steam for 2½ hours, then turn out onto a warmed dinner plate.

Recipe for Hazelnut Pudding (June 2003)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons. 
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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