I’ve been looking for the english word for ‘bitterkoekje’ but there is not really a good translation which leads me to believe this is a typical Dutch treat and kind of a mix between a macaroon (not to be confused with macaron!) and amaretti cookies. Whatever the case; my guy loves ‘bitterkoekjes’ pudding. And he is not a dessert fan in general, except when it comes to bitterkoekjes, which I will call macaroons now until I hear otherwise.
Whenever the pudding is on discount in the supermarket Tom will come home with usually two bowls of the stuff. Not that I don’t like it, but that is hardly a surprise given my sweet tooth…
So when I was looking for something fun to make and going through the book by Janneke Philippi, I came across macaroonpudding… How could I resist? And – if I may say so myself – they are quite well done.. 😉 The most tricky part is maybe getting the puddings out of their forms. I didn’t really have a pudding form but I did have little mini bundt tins so I figured those would be ok to use. They are without the middle hole so better for pudding. Making this is incredibly simple. Break the cookies, heat the milk and cream, make a cornflour and milk mix and you’re almost done. In the fridge and waiting!
A child can do the laundry as the saying goes (is that a saying in English too?? Lol) I was afraid that the pudding wouldn’t come out of the tins, because it is sticky stuff. In Janneke’s boek she recommended either greasing the tins or rinsing them with cold water before putting the pudding in. And because I didn’t know which would be best I tried both methods. No difference in the outcome really. Both worked equally well.
My tins are made of metal so they heat up quickly. I like to eat my macaroonpudding with Tova…. a ready made strawberry sauce… Ofcourse if it was the right season I could have made my own, but it wasn’t so what is a girl to do right? Ofcourse whipped cream will work as well!Print
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 4
- Category: Dessert
- 250 gr macaroons
- 65 gr cornflour
- 2 sachets of vanilla sugar (or 1 vanilla pod and 2 tbsp of sugar)
- 3 tbsp of sugar
- 500 ml fullfat milk
- 500 ml double cream
- 3 tbsp almond essence (of liquor)
- various pudding shapes
- Break 200 gr of the cookies in smaller pieces and put the cream plus 400 ml of the milk in a large saucepan on the stove. Heat slowly.
- Meanwhile make a mix of the cornflour, the vanillasugar, the sugar and 100ml of the milk. Stir this well until smooth and no lumps are left.
- Bring the cream/milk mixture to the boil and leave to simmer softly till all cookies are dissolved. This should be about 5 minutes. Make sure it doesn’t burn,
- Turn the fire low and pour in the cornflour mix while stirring. Keep stirring while you let it slowly bubble for about 3 minutes. It will thicken almost instantly so stay with it
- Turn of the heat and add the almond essence or liquor.
- Rinse the puddingtins or butter well. Pour in the pudding, cover with foil and put in the fridge for at least 4 hours.
- To turn the pudding it’s best – if you used metal tins like I did – to quickly dip them into hot water for a few seconds, then turn on a plate and pick up plate and pudding and shake once. They should come loose instantly.
- Serve with cream or strawberry sauce