Spinach Pudding

Chop the rolls (rusks), boil the milk and pour it over. Leave for one night, mash with a fork. Rinse the spinach, blanch in enough salted water, drain, chop coarsely on a board. Steam the onion in the butter until translucent and cool. Mix all ingredients, add the egg yolks, season with salt, season with pepper.

Beat the egg whites until stiff and fold them into the mixture. Pour everything into a lidded pudding mold, which has been previously well buttered and sprinkled with bread crumbs. Leave to stand in a bain-marie for an hour. Turn out only before serving.

Serving: Boiled potatoes

2:246/1401.62

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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