Marcypan Budyń Dessert – 2

• I came across a recipe for budyń which had marcypan – marzipan melted into it.
• I used bought golden marzipan from Marks & Spencer’s to test it out.
• There is enough to make this three times.
• It was delicious.
• I used it in two different ways – see Marcypan Budyń Dessert
• I though that this second one was going to be one which was served warm.
• However I did not like this and made it into another chilled dessert.
• The original recipe used apples with the budyń, but although I have lots of apples left in the garden; I think it is better with dark red fruits such as sour cherries or blackcurrants.
• The recipes is made up of 3 layers: fruit, budyń, kruszonka (crumble) topping

Ingredients – Budyń

• 250ml milk
• 1½ tablespoons of potato flour
• 1 tablespoon of granulated sugar
• 150g of made marzipan
• 2 egg yolks

Method – Budyń

• Mix a little of  the milk with the potato flour and the sugar.
• Heat the rest of the milk in a saucepan.
• Add the rest of the milk mixture to this and heat till it is thick.
• Chop the marzipan into little pieces.
• Add the marzipan to the milk mixture and stir till it is melted and you have a thick sauce.
• Leave till slightly cool.
• Add the egg yolks and mix till it is thick.
• Leave till cool.

INGREDIENTS – dark fruits

• Use the budyń, over thickened fruit dark fruits such as soured cherries.
• Leave to chill.
• *
• I made a mixture of frozen sweet cherries, lemon juice and some soured cherry jam, heated in a small pan with a little potato flour to thicken the mix.

INGREDIENTS – Kruszonka topping

• 125g plain flour
• 100g butter
• 90g granulated sugar

METHOD – kruszonka

 

• Pre-heat the oven to GM5 – 190°C
• The butter needs to be cold.
• Rub the butter into the flour until you have ‘breadcrumbs’.
• Stir in the granulated sugar.

Assembly 

• Put the fruit mixture at the bottom of an oven proof dish – I used a Pyrex dish.
• Cover the fruit with the budyń.
• Cover this with the kruszonka mixture.
• Bake for around 50 minutes until the top is golden.
• Leave to cool before serving
• *
• Best served well chilled.
• * 
• Serve with yoghurt or soured cream.