Ramp Pudding

Ramp Pudding
This "pudding" is more a savory bread pudding or "strata". It makes an elegant side dish. It is very versatile and lends itself to variations of your own creativity.
While it's baking, it will fill the whole house with the intoxicating aroma of ramps.

3 cups coarsely chopped fresh ramps
1/2 teaspoon poultry seasoning
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 1/2 cups milk
3/4 cup fine dry bread crumbs, unseasoned
2 eggs, separated
sea salt & freshly ground black pepper
chopped parsley for garnish



Preheat oven to 350 degrees.


Separate eggs. Beat egg whites until stiff peaks form; set aside. Lightly beat egg yolks; set aside.

Place ramps and poultry seasoning in a small amount of salted water; bring to a boil. Boil until ramps are tender; drain.

In another saucepan, melt butter and stir in flour. Gradually add milk; cook, stirring constantly, until thickened.

Add drained ramps, 1/2 cup bread crumbs, and slightly beaten egg yolks. Season with salt and pepper.

Fold in stiffly beaten egg whites.

Turn mixture into a buttered 1 1/2-quart casserole. Sprinkle with remaining 1/4 cup bread crumbs.

Bake for about 35 to 45 minutes, or until set.

Sprinkle onion pudding with chopped parsley.

Serves 4.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


How can we help?

Receive our newsletter