Viennese Baked Apricot Pudding

Preparation info
  • Makes about


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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.