Holtkamp & Van Wees Chipolatapudding

Do you also feel like cooking old-fashioned tasty dishes for the holidays? A traditional Chipolata pudding according to a recipe by Cees Holtkamp, ​​together with a small touch by van Wees, will probably contribute to the old-fashioned Christmas feeling.

Chipolata Pudding


  • 4 yolks
  • 1 egg
  • 50 grams of sugar
  • Soak 10 grams of gelatin leaves in 80 grams of cold water
  • 2000 grams of fresh fruit and 150 grams of A. van Wees Marasquin cherries *
  • 40 grams of chopped macaroons (from a good pastry chef)
  • 500 grams of whipped cream 40%
  • 80 grams of water
  • 15 grams of A. van Wees Bali-Rhum Esprit *
  • 25 grams of A. van Wees Marasquin Esprit *


Beat the egg, egg yolks and 50 grams of sugar in a bain-marie. Soak the gelatin in water. Then heat it over low heat until the gelatin has dissolved, and fold this through the egg mixture. Then fold in the rum and marasquin. Whip cream and fold this through the cooled egg mixture as well. Finally, add the fruit and macaroons into the mixture and spoon into a moistened pudding tin. Let the pudding rest in the refrigerator for 1 day to let the flavors work together.
Pour the pudding by holding the tin in hot water for a while, then place an upturned flat dish on top and flip them together. Then remove the mold. Decorate the pudding with the fresh fruit. And make it even more delicious with whipped cream and marasquin sauce.

Marasquin sauce


  • ½ liter vanilla sauce (cold)
  • 20 ml A. van Wees Marasquin esprit
  • Vanilla sauce Cees Holtkamp:
  • 250 grams of whipped cream
  • 250 grams of milk
  • 100 grams of sugar
  • 1 vanilla pod
  • 8 egg yolks


Scrape the inside from the vanilla pod.
Bring the whipped cream, milk and half of the sugar to boil along with the vanilla.
Beat the yolks with the rest of the sugar.
Pour a little boiling milk into the egg yolks and stir well.
Pour this mixture back into the pan with the rest of the milk.
Heat the mixture to a maximum of 76 degrees.
Keep stirring and then remove the pan from the heat.
Hold the pan in cold water for a few seconds and then immediately pour the contents through a sieve into a bowl.
The sauce can be served hot and cold, it is just what you like.

Enjoy your meal!

Rhum Baba’s – Delicatessen in Rhum

Deze verrukkelijke kleine cakejes van briochedeeg worden na het bakken direct in de rhum gezet. Een kostbare, maar verrukkelijke delicatesse. Speciaal voor liefhebbers. Combineer ze met vers fruit of ambachtelijk ijs bij het dessert.
Nieuw in ons assortiment.