Swedish Kale Pudding Recipe

Directions

Preheat oven to 450 degrees F (230 degrees C). Sift egg, 1/2 cup milk, 1/2 teaspoon salt, and 2 teaspoons vinegar in a large bowl; set aside.

In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk together egg, 1/4 cup milk, 1/4 teaspoon salt, and 2 teaspoons vinegar; gradually add 1/3 cup milk, 1/4 teaspoon salt, and all-purpose flour. Stir just until combined. Stir in 1 cup water, and Return mixture to saucepan. Heat, but not boil, until all ingredients are just thoroughly combined.

Remove bay leaves from Tablespoon. In a large bowl, fold together milk, vanilla extract, and chocolate mixture. Add 1 tablespoon of milk, 1 teaspoon of liquid kirsch, and 1/2 cup of cooked apples to milk mixture. Stir until fully combined. Pour mixture into baked pudding mold, and fold surface over top. Place in a 9x13 inch baking dish, and refrigerate 24 hours.

When pudding is done, remove edge of mold and cut loose four corners; take knife and section piece off a few inches at a time. From the corners of the mold, trim the excess hair. Fill smaller mold with milk, then with each inch of milk, 1 teaspoon of liquid kirsch, 1/2 cup of cooked apples to the last 2 or 3 ounces of oil. Refrigerate in refrigerator until ready to make cake.

Preheat oven to 375 degrees F (190 degrees C). Line cake pan with cup liners.

Spread topped cake with a smattering of frosting, then layer with the two remaining cooled cups of milk. Cut into circular shapes by spoon and spread half way around the cake. Move far enough outside the cake to coat the sides with flour, then carefully dab with remaining flour and frost the top with remaining frosting. Spread remaining milk over the surface of the cake and let sit overnight, letting layers firm up, before opening up the bowl and serving the cake.