Things You'll Need:
- 1-1/2 pounds white fish of choice
- Butter
- 2 tablespoons breadcrumbs
- 1 cup heavy cream
- 1/2 cup light cream
- 2 teaspoons salt
- 1 1/2 tablespoons cornstarch
- Loaf pan
-
Step 1
Preheat the oven to 350 degrees. Put a pot of water on to boil at this time to be ready to use when its time to bake the pudding.
-
Step 2
Take a 9-inch loaf pan and give it a good coating with lots of butter. Also coat a piece of aluminum foil large enough to cover the loaf pan with butter. Sprinkle in 2 tablespoons of finely-ground breadcrumbs, shaking and tipping the loaf pan until the crumbs are evenly distributed along the bottom and sides.
-
Step 3
Puree 1 1/2 pounds of cod or haddock with 1 cup of heavy cream and 1/2 cup of light cream in a blender. Doing this in little batches will make the pureeing easier. Blend until the mixture is very smooth.
-
Step 4
Put the pureed fish mixture into a large bowl. Add in 2 teaspoons of salt and 1 1/2 tablespoons of cornstarch. Use a hand mixer on medium-high to blend well. It will be light and airy when finished.
-
Step 5
Pour the fish puree into the loaf pan. Get the air bubbles out by tapping the pan on the counter top several times.
-
Step 6
Take the buttered aluminum foil and place it on top of the loaf pan. Seal it on well so that no air can get in.
-
Step 7
Place the loaf pan into a deep baking pan. Pour in the boiled water until it is about three-quarters of the way up the sides of the loaf pan.
-
Step 8
Bake the Swedish fish pudding for an hour to an hour and fifteen minutes, or until a tester comes out clean from the center. Let cool at least 5 minutes when done.
-
Step 9
Drain the excess liquid from the loaf pan. Loosen the pudding from the pan by running a knife around all sides. Put a plate on top of the loaf pan and invert it quickly. Blot up any excess liquid with paper towels.
