Walnut-Raisin Pudding

Quick look

  • prep 12 min    cook 30 min
  • serves 4

Puddings need eggs to help them set. However, you can limit the yolks to one and use more high-protein whites. Bake the pudding in a water bath, or bain-marie, to keep it from cooking too fast and curdling. Adding rice, fruit, nuts or bread increases flavor and vitamins.


  • 1/2 cup orange juice
  • 1 egg yolk
  • 1 teaspoon honey
  • 1 teaspoon vanilla extract
  • 2/3 cup cooked rice
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts, toasted
  • 3 egg whites
  • vegetable oil cooking spray

    How to make it  42 minutes

  • 1

    Preheat oven to 325°F. In a large mixing bowl, mix the orange juice with the egg yolk, honey and vanilla extract.

  • 2

    Stir in the cooked rice, raisins and toasted walnuts. In another bowl, whip the egg whites until soft peaks form, then carefully fold into the mixture with a large metal spoon.

  • 3

    Pour into 4 custard dishes that have been lightly coated with vegetable oil spray or lightly greased with vegetable oil.

  • 4

    Place custard dishes in a 13 x 9 x 2-inch baking pan and carefully add boiling water to the baking pan to a depth of 1 inch. Bake, uncovered, for 30 to 35 minutes or until just set.

TIP: Check the water in the bain-marie during cooking, and fill up as necessary to prevent it from boiling away.

Nutritional Information(per serving)

  • Calories: 162
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 53mg
  • Sodium: 46mg
  • Carbs: 24g
  • Protein: 6g
  • Fiber: 1g

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