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Vienna Pudding

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Vienna pudding fro the 1890's

Recipe for a baked lemon custard pudding with a twist!

Here’s the recipe by the One Pot Chef mentioned in the video (thanks David!)


All tablespoons are 15ml. Australians should adjust accordingly (depending on whether you have a standard Aussie 20ml tablespoon or a regular 15ml one)

  • 2 1/2 US cups/600ml of milk
  • 2tsp vanilla essence
  • 1/2 cup sugar
  • 4oz 115gms of wheat vermicelli (you could try the rice kind but it might not work!)
  • 2 eggs

optional: 1Tbs thick cream


Preheat your oven to 180 degrees C or 355 degrees F

In a double boiler, boil the milk with the lemon essence.

Crush the vermicelli and add it

Stir over the heat until the noodles are completely cooked.

Take off the heat and let cool slightly.

Stir in the sugar.

Stir in the eggs vigorously so they don’t scramble.

Grease your baking dish.

Pour into the baking dish and bake until browned on top and set.

Serve with cream.

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