Recipe: Walnut-Raisin Pudding

Walnut-Raisin Pudding
Source: The How-To Book of Healthy Cooking
Warm and soothing, Walnut-Raisin Pudding is perfect on a cold winter night. 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.
Serves 4.
Preparation time: 12 minutes.
Cooking time: 30 to 35 minutes.

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

Step 1:
Preheat oven to 325 F. In a large mixing bowl, mix the orange juice with the egg yolk, honey, and vanilla extract.

Step 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.

Step 3:
Pour into 4 custard dishes that have been lightly coated with vegetable oil spray or lightly greased with vegetable oil.

Step 4:
Place custard dishes in a 13" x 9" x 2" 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.