Dutch Chipolatapudding

This Dutch chipolatapudding is a delicious and classic dessert that perfectly ends a cozy dinner. It's a rich and creamy pudding with bits of fruit, cookies, and sometimes even small bits of nuts. The pudding is often served with whipped cream and fresh fruit.

This traditional Dutch dessert is loved for its unique taste and texture, and it's easy to make with just a few basic ingredients. The result is a beautiful dessert that looks good and tastes great too!

Delicious Classic Dutch Chipolatapudding

Today, a delicious Dutch dessert: Chipolata pudding. When I was young, this was regularly on the table during the holidays. I loved it and always took an extra portion.

I let this dessert pass me by for a few years; I totally forgot about it. Then, a few weeks ago, I saw a picture of a chipolata pudding. And immediately, I felt like this delicious dessert again.

The recipe for my chipolata pudding is easy. The only tricky part is pouring the pudding into the mold and then waiting until it's ready to be eaten. But of course, that could just be me. So I hope you will also enjoy this chipolata pudding and try it. Please let me know what you think.

History of Chipolata Pudding.

Abroad, they will probably look at you strangely if you say you eat Chipolata for dessert. Outside the Netherlands, it is known as sausage. It is something typical Dutch.

But how do we get this delicious pudding? In the early nineteenth century, someone made a pudding that he filled with pieces of cake, raisins, liqueur, and candied peel. And when you took a bite of this pudding, it looked like a sausage with bits in it, like a chipolata sausage (it takes some imagination, I agree).

And we Dutch not only love chipolata pudding, but also chipolata custard and chipolata ice cream. Enjoy!

What do you need for Chipolata Pudding (Dutch)?

To prepare this Dutch Chipolatapudding, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

• Egg yolks: Ensures that the pudding becomes nice and creamy, silky, and binds.
• Vanilla Extract: For a hint of vanilla flavor. If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
• Sugar: To sweeten the pudding.
• Gelatin: In the Netherlands, we often use sheets, but gelatin powder will do the trick. Start by softening the gelatin in the water, then dissolve it in a hot liquid. It doesn't matter what kind of gelatin you use for the result.
• Maraschino liqueur: This colorless liqueur is made from marasca cherries. It has a sweet and sour, intense taste.
• Cream: Gives the chipolata pudding a creamy taste.
• Bigarreau cherries: These are candied cherries. The bigarreau cherries are colored yellow, red, and green. That's because they come from the cherry tree 'Bigarreau Napoleon,' where they hang on the tree in these colors. They are wonderfully sweet. 
• Amaretti biscuits: In Dutch called bitterkoekjes. Small round biscuits. They are made from almonds, bitter almonds, sugar, and egg white. The bitter almond gives the biscuits its unique, slightly bitter aftertaste.
• Candied orange peel: Pieces of orange peel that have been sugared. You can cook them in bakeries, but this is also an easy recipe for a candied orange peel at home.

How to prepare Fruit and Maraschino dessert

You can find a printable recipe with a detailed description at the bottom of this blog.

1. Place the egg yolks, sugar, vanilla extract, and two tablespoons of the cream in a large bowl and beat until foamy and pale yellow. Bring half of the whipped cream to a boil and pour it drop by drop into the egg yolk mixture, while stirring with a whisk. When you have added all the cream, pour it back into the pan and heat while stirring. After 1-2 minutes, the custard will begin to thicken. It's done when a wooden spatula is dipped into the pudding, and you can draw a line through the pudding with your finger that doesn't immediately close.
2. Mix the gelatin soaked in water with the warm cream and leave for half an hour until it gets colder and thicker. Beat the rest of the cream to Greek yogurt thickness and fold it into the pudding with the maraschino liqueur.
3. Now also, add the macaroons and finely chopped bigarreaux to the bowl and carefully fold them in.
4. Pour the chipolata pudding into the mold and set it in the fridge for at least 2 hours to stiffen.

When you want to serve the pudding, briefly keep the mold in a hot water container. This will release the pudding from the mold. Next, place a plate on the mold and turn everything over completely.
Garnish the chipolata pudding with dollops of whipped cream, fresh fruit, and chocolate.

3 x Desserts