Zuider Zee Pudding

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

The crisp zwieback crust holds satiny smooth cornstarch pudding


  • 1 c. zwieback crumbs (12 slices)
  • ½ tsp. ground cinnamon
  • 3 tblsp. sugar
  • ¼ c. soft butter or regular margarine
  • ½ c. sugar
  • 3 tblsp. cornstarch
  • ¼ tsp. salt
  • 2 c. milk
  • 3 eggs, separated
  • 1 tsp. vanilla
  • ¼ tsp. cream of tartar
  • 6 tblsp. sugar


  • Mix zwieback crumbs with cinnamon, 3 tblsp. sugar and butter. Set aside ¼ c. for topping. Line bottom and sides of 10 X 6 X 1½" baking dish with remaining crumbs. Bake in moderate oven (350°) 10 minutes.
  • Mix ¼ c. sugar, cornstarch and salt in a saucepan; stir in milk. Cook over medium heat, stirring constantly until pudding boils and thickens. Stir a little hot pudding into 3 slightly beaten egg yolks and return to saucepan. Bring just to boiling point, stirring constantly. Add vanilla; pour into crust. Cool 25 minutes.
  • Make a meringue by beating 3 egg whites with cream of tartar and 6 tblsp. sugar.
  • Carefully cover pudding with meringue, spreading to edges to seal. Sprinkle on reserved crumbs.
  • Bake in hot oven (425°) about 5 minutes, or until meringue is nicely browned. Serve warm or cold.

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