Name: Marillenkoch (Viennese Baked Apricot Pudding)
Yield: Makes about 6 servings
Cuisine: Austrian
Ingredients: 340 g dried apricots, snipped into 6 or 8 pieces each; 450 g water; 100 g granulated sugar; Pinch of salt; 4 medium eggs, separated, plus an extra egg white; 80 g dry breadcrumbs; 1 tablespoon white or golden rum; 1 tablespoon strained lemon juice; 115 g unsalted butter, very soft; 2 teaspoons grated lemon zest

Preparation info

Makes about
6
servings

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

I never tire of paging through Eduard Mayer’s brilliant 1968 Wiener Suss-speisen (Viennese sweet dishes), a never-ending source of inspiration for one of my favourite branches of dessert making. In Vienna, a koch is a baked breadcrumb-based dessert that lies halfway between a baked pudding and a soufflé. Though Mayer doesn’t give a recipe for an apricot version, this is loosely based on his method for preparing a koch.