Hot & Cold Puddings

Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague
Kaffeehaus

By Rick Rodgers

Published 2002

  • About
The largest cafes serve, hot or cold, comforting spoon desserts. We would call them all puddings, but there are subtle differences.

Koch are usually based on bread crumbs, stale bread, ground nuts, or some other flour substitute, bound with an egg custard.

They are so characteristic of the Viennese kitchen that they are sometimes called Wiener Koch. The Auflauf is related to the dessert soufflé, made light with separated eggs. The English word pudding is used in Vienna to describe warm, unmolded desserts like the steamed chocolate Mohr im Hemd (“Moor in a Shirt”) or the walnut Nuβlpudding.