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.
- 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.
- 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.
- Now also, add the macaroons and finely chopped bigarreaux to the bowl and carefully fold them in.
- 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.
Tips, Substitutions, and Variations
- Bigarreaux: Replace with candied cherries (or Amarena cherries), candied peel (the candied peel of the candied peel), or finely chopped candied orange peel. And dried fruit, such as cubes of dates or apricot, currants, and raisins.
- Amaretti biscuits: You can also use cubes of cake.
- Maraschino liqueur: replace with rum. The taste will be slightly different.
- Also tasty:
- With chocolate: Finely chop 50 grams of chocolate and mix it with the cooled pudding.
- Fresh fruit: Instead of bigarreaux, use pieces of fresh fruit cut into small cubes. It is not possible to use pineapple or kiwi. This fruit contains an enzyme that ensures that the gelatin does not set.
- Nuts: Mix two tablespoons of finely chopped nuts, almonds, or walnuts through the pudding for a crunchy bite.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Equipment
- Pudding form 2 ½ cups content
- plastic foil
- Hand Mixer
Ingredients
- 3 egg yolks size L
- ½ cup sugar
- ⅔ cup cream
- 3 ½ teaspoon gelatin powder or 10 grams soaked in cold water
- ⅔ cup cream
- 1 tablespoon maraschino liqueur
- 4 oz. bigarreaux finely chopped
- 2 oz. Amaretti biscuits (bitterkoekjes) slicedin cubes
- 1 tablespoon candied orange peel finely chopped
Ingredients you need per step are listed below the step in Italic
Instructions
- Put the egg yolks with the sugar and two tablespoons of cream in a large, heatproof bowl. Mix with a whisk until light yellow and foamy.3 egg yolks, ½ cup sugar, ⅔ cup cream
- Meanwhile, heat the remaining in the first bowl of cream until it boils. Then, slowly pour the hot liquid into the egg mixture while mixing with a whisk. Start drop by drop; otherwise, the yolks will solidify. Finally, pour everything back into the pan when all the cream has been added and mixed.
- Lower the heat and let it warm up slowly. After 1-2 minutes, the pudding will begin to thicken. Heat until done. That's when you dip a wooden spoon into the pudding and draw a line with a finger. If it doesn't close immediately, the pudding is ready.
- Turn off the fire. Add the gelatin and mix them through the pudding. Place a piece of plastic wrap on top of the pudding. Let cool for half an hour until it thickens a bit.3 ½ teaspoon gelatin powder
- Whip the cream until Greek yogurt thickness. Spatula it, together with the Maraschino liqueur, through the pudding.⅔ cup cream, 1 tablespoon maraschino liqueur
- Carefully fold the amaretti biscuits, bigarreaux, and candied orange peel with a spatula.4 oz. bigarreaux, 2 oz. Amaretti biscuits, 1 tablespoon candied orange peel
- Pour into the pudding mold and let it set in the fridge for at least 2 hours to stiffen.
- When you want to serve the pudding, place it briefly in a bowl of hot water. The pudding will then release from the mold. Next, place a plate on the mold and turn everything over at once.
- Garnish with whipped cream, fresh fruit, and chocolate, and serve!
Notes
- Bigarreaux: Replace with candied cherries (or Amarena cherries), candied peel (the candied peel of the candied peel), or finely chopped candied orange peel. And dried fruit, such as cubes of dates or apricot, currants, and raisins.
- Amaretti biscuits: You can also use cubes of cake.
- Maraschino liqueur: replace with rum. The taste will be slightly different.
- With chocolate: Finely chop 50 grams of chocolate and mix it with the cooled pudding.
- Fresh fruit: Instead of bigarreaux, use pieces of fresh fruit cut into small cubes. It is not possible to use pineapple or kiwi. This fruit contains an enzyme that ensures that the gelatin does not set.
- Nuts: Mix two tablespoons of finely chopped nuts, almonds, or walnuts through the pudding for a crunchy bite.
- Make in advance: Cover the mold with plastic wrap. This way, it will keep well in the fridge for up to a day.
- Fridge: Cover the pudding and refrigerate for up to 2 days. Ensure you don't keep the pudding too long because the structure can change.
- Freezer: Because the structure changes in the freezer, you cannot freeze the pudding.
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