Written by Dyami Millarson

Yesterday we prepared a cake without using sugar, milk and flour. Today we used a similar recipe to make a delicious, sweet pudding.

We used the following ingredients to make the sweet pudding:

• 1 floury apple
• 1 orange carrot
• freshly squeezed lemon juice
• 25 ml of honey
• 200 ml of coconut milk
• 2 eggs

Is this pudding not a mousse or custard? We used heat and so it is not a mousse. The procedure of preparing this pudding is similar to how one may prepare a custard. However, fruits have been added. So the proper way to classify this dish is to just call it a pudding. Even though it may not be properly classified as a mousse or custard, this pudding may, nevertheless, taste somewhat similar to a mousse or custard. 

We removed the banana which produced the solid substance that is suitable for a cake and replaced it with ingredients (namely carrot and apple) that will produce a soft substance that is suitable for a pudding.

When choosing the type of apple you will use for this recipe, it is best to use a type of apple that is floury.

We know such floury apples in Frisia as smotsap(p)els (purée/sauce apple) and in the Dutch-speaking parts of the Kingdom of the Netherlands as moesappels (purée/sauce apple) because Frisians and Dutch people traditionally use them for ap(p)elsmots (apple sauce/purée) and appelmoes (apple sauce/purée) respectively.  

The amount of lemon juice can be adjusted to taste. I do not like it when desserts are too sour. So we did not use that much lemon juice. We used only 1 quarter of a lemon.

We cut the carrot into small pieces before putting it into the blender along with all the other ingredients.

When blending the pudding mix, I waited until there were no large pieces of carrot left because I intended to make a very soft pudding containing no hard pieces of carrot.

This is what the pudding mix looked like after blending it properly:

We used the same preparation technique as yesterday: we put the pudding mix in a metal bowl, we closed it with tinfoil and we put the metal bowl in a pot with water which we brought to boil on low heat for 50 minutes. Afterwards, we cooled the metal container with the pudding mix off in a bath of cold water before putting it in the fridge.

This preparation technique is properly called bain-marie, which is French for Mary's Bath. Bain-marie is so called because a bath is used for heating or cooling food that is in a separate container. We used this technique for both heating and cooling the pudding mix, we did the same yesterday with the cake mix.

This is what it looks like after we had closed the metal container with tinfoil and put it in a pot with water that we were going to bring to boil on low heat:

Lest the heat escape from the pot, please make sure to close the lid when you are going to bring the water to boil:

Do not open the tinfoil and leave the pudding in the fridge for 2-3 hours.

So we waited for 3 hours and this is what the pudding looked like after we removed the tinfoil:

When you take the pudding out of the container, it will fall apart. You may think of various creative and aesthetically pleasing ways to present the pudding. One idea is that you might put it in a small container that you fill up perfectly and then serve to your family, friends or guests.

Let me teach you some Frisian. 

The word for apple is as follows in the Frisian languages: Clay Frisian appel, East Terschelling Frisian appel, Schiermonnikoog Frisian apel, Ameland Frisian *appel, Hindeloopen Frisian aple or appel, Sagelterland Frisian ap(p)el, Heligoland Frisian Oapel, Langenhorn Frisian aapel, Hallig Frisian aapel, Central Goesharde Frisian Åpel, Wiedingharde Frisian aapel, Ockholm Frisian ååpel, Amrum Frisian aapel, West Föhr Frisian aapel, East Föhr Frisian aapel, West Terschelling Frisian appel, Molkwerum Frisian appel, Bökingharde Frisian ååpel, Sylt Frisian Aapel, Southwest Corner Frisian appel, Wangerooge Frisian ᚪᛈᛖᛚ (apel), Harlingerland Frisian ᚪᛈᛖᛚ (apel), Upgant Frisian *ᚪᛈᛖᛚ (*apel or *āpel), Wursten Frisian ᚪᛈᛖᛚ (apel), Karrharde Frisian ååpel, Southern Goesharde Frisian âpel, Wood Frisian appel, North Corner Frisian (Dongeradeel Frisian) apel. 

The word for root/carrot is as follows in the Frisian languages: Clay Frisian woartel (pronounced either /vuatəl/ or /vatəl/) or wurtel, East Terschelling Frisian wottel, Schiermonnikoog Frisian wettel, Ameland Frisian *wottel, Hindeloopen Frisian wòttel, Sagelterland Frisian Wuttel, Heligoland Frisian Rut or Wörtel, Langenhorn Frisian rout, Hallig Frisian wodel, Central Goesharde Frisian Wodel or Wotel, Wiedingharde Frisian ruit, Ockholm Frisian rout, Amrum Frisian rut, West Föhr Frisian rut or wortel, East Föhr Frisian rut or wortel, West Terschelling Frisian wottel, Molkwerum Frisian *wòttel or *wöttel, Bökingharde Frisian rötj, Sylt Frisian Röt or Wortel, Southwest Corner Frisian wuottel or wöttel, Wangerooge Frisian ᚹᛖᚱᛏᛖᛚ (wertel), Harlingerland Frisian ᚹᛁᚱᛏᛖᛚ (wirtel), Upgant Frisian *ᚹᚩᚱᛏᛖᛚ (*wortel), Wursten Frisian ᚹᚩᚱᛏᛖᛚ (wortel), Karrharde Frisian röitj, Southern Goesharde Frisian *Wodel/*Wotel, Wood Frisian wjattel, North Corner Frisian (Dongeradeel Frisian) wuattel/wattel.