Experiment! Experiment! With pudding.

As mentioned before on twitter, I have done a little experiment with pudding. The result might not be pretty, but it certainly tastes good. It's wonderful because it's not too sweet, and since I've been staying away from the "bad" sugars (as the doctor ordered) I seem to have lost my super-sweet tooth. Well, this isn't super-sweet, it's slightly sweet - and it doesn't contain sugar (other than the bit they use in puff pastry).
Recipe after the pictures. Oh, and Maria, if you're reading this: Yes, this is a recipe even you with your supposed lack of cooking skills can pull off ;)

Ingredients
Puff Pastry, readymade
Instant chocolate pudding mix, unsweetened
500 ml milk
Approx. 4 tablespoons of artificial sweetener* (you can probably substitute the same amount of sugar)
2 tbsp flour
About 1.5 handfuls of ground nuts (I used hazelnuts)
~ heaps of unsweetened cocoa powder make the experiment even more chocolatey :)

1 egg, white and yolk separated
hint of cinnamon (I used too little, I think half a tsp would be better)


What to do

- preheat oven to 200° C, line baking dish with puff pastry and glaze with egg white and put it in the oven
- Prepare pudding according to instructions w milk and sweetener
- beat in egg yolk, since I was feeling decadent I added a splash or two of whipping cream
- add nuts, flour, cinnamon, cocoa powder and mix well

- pour into puff pastry lined dish and back into the oven it goes
- leave on 200° until the puff pastry becomes golden (~ 10 min), then lower the heat to about 75° and leave it in another 10 minutes. Set out to cool and the pudding will set too.
- Find a way to get it out of the dish without getting pudding everywhere - and then tell me how you managed, because I didn't ;)



*I don't know what it is exactly since my Hungarian isn't that good and I have my mum bring the stuff when she visits my grandma. I like it because it lacks the bitter taste artificial sweeteners usually have. It works really well for baking.