How to make pudding

How to make pudding

Some people think that pudding and casserole are one and the same. Therefore, it is enough to mix all the ingredients, bake or cook for a couple and get pudding.

Most likely, the first puddings and cooked. But cooks are meticulous people. They brought the pudding recipes to perfection and proved that pudding is a very special kind of culinary skill.

Almost the same ingredients are used for puddings as for casseroles: cottage cheese, semolina, rice, crackers, eggs, sour cream and milk. As well as all sorts of spices, berries and fruits, cocoa and chocolate, rum, brandy, juice and fruit essence.

Puddings are not only sweet, but also from meat, fish and various vegetables.

In order not to turn pudding into a regular casserole, you need to know a few simple rules:

  • To make the pudding fluffy, proteins are separated from the yolks, whipped separately, sequentially combined with other ingredients. The whipped protein is injected into the mass at the very least, trying not to destroy the bubbles.
  • For baking, use a special shape with a hole in the middle to bake the pudding well. Or use small tins, for example for a cake.
  • Pudding should not be put in a very heated oven, otherwise it will immediately become covered with a ruddy crust, and inside it will remain raw and unprocessed. When removed from a furnace, such a product quickly falls off.
  • Pudding is first put in the oven, heated to 180 °, and then gradually increase the temperature, bringing it to 200-220 °.
  • Pudding from the oven is taken out only after it has cooled down a bit.

Cottage Cheese Pudding with Orange

Ingredients:

  • soft cottage cheese - 250 g;
  • eggs - 3 pcs .;
  • sugar - 100 g;
  • orange - 1 pc.

Method of preparation

  • Heat the oven to 180 °.
  • Eggs are not divided into proteins and yolks, whipped with sugar to a state of light, homogeneous mass.
  • Cottage cheese is rubbed through a sieve or crushed with an immersion blender.
  • Peel the orange peel, peel it, take it apart and squeeze the juice. Get about half a cup.
  • Mix in a bowl the curd mass, egg mixture, zest and orange juice.
  • The form is abundantly greased with butter and filled with cottage cheese.
  • Bake 30-40 minutes until golden brown. If the top of the pudding begins to actively fry, the temperature is slightly reduced.
  • Pudding is allowed to rest in shape, and then spread in portions on plates.

Curd pudding in the microwave

Ingredients:

  • semolina - 1 tbsp. spoon;
  • cottage cheese - 100 g;
  • sugar - 25 g;
  • egg - 1 pc .;
  • baking powder - 0, 5 tsp;
  • vanillin - pinch;
  • salt - pinch;
  • oil for lubrication.

Method of preparation

  • In a bowl, rub the egg with sugar, adding vanillin and salt.
  • Cottage cheese is ground in a blender.
  • Combined with an egg mixture.
  • Add the semolina and baking powder.
  • Everything is agitated and laid out in a greased cup.
  • Put in a microwave and cook on high power for 3 minutes. Then wait 2 minutes and turn on for 1, 5 minutes.
  • Served with jam or sweet sauce.

Crackers pudding with raisins

Ingredients:

  • vanilla crackers - 200 g;
  • milk - 300 ml;
  • eggs - 3 pcs .;
  • raisins - handful;
  • sugar - 100 g;
  • butter - 50 g.

For the sauce:

  • dried apricots - 10 pcs .;
  • water - 100 ml.

Method of preparation

  • Separate the whites from the yolks. Yolks are ground with sugar until white. Combine with milk and set on fire. Stirring, bring to hot. Remove from heat.
  • The crackers are broken into pieces and put into an egg-milk mixture. Mix well, close the lid and leave to swell for 20 minutes.
  • Beat the egg whites to a “peak” and mix with the rusk mass. Here they put washed raisins.
  • The mass is gently mixed and laid out in an oiled mold or small cupcake molds. Leave to solidify.
  • For the sauce, washed dried apricots are poured with boiling water.
  • When the dried apricots soften, it is ground in a blender with water and sugar.
  • Pudding served on a plate, along with the sauce.

Rice pudding with raisins

Ingredients:

  • rice - 1, 5 st .;
  • milk - 800 ml;
  • sugar - 125 g;
  • butter - 30 g;
  • vanillin - to taste;
  • eggs - 2 pcs .;
  • raisins - handful.

Method of preparation

  • The rice is washed and boiled in milk until tender.
  • The yolks are separated from proteins and whipped with sugar.
  • Combine with cooled rice, adding vanilla and washed raisins.
  • Beat the proteins to “peaks” and gently mix with the rest of the mixture.
  • The round shape is abundantly oiled and spread into it the resulting mass.
  • Spread butter over the entire surface.
  • Cook the pudding in a water bath for 50 minutes.
  • Cool and serve with fruit or syrup.

English pudding

Ingredients:

  • eggs - 4 pcs .;
  • butter - 50 g;
  • almonds - 140 g;
  • icing sugar - 150 g;
  • candied orange - 1 tbsp. spoon;
  • fruit from jam - 1 tbsp. spoon;
  • cookies - 80-100 g;
  • rum - 50 g;
  • cognac - 50 g;
  • ground crackers - 1 tbsp. spoon;
  • salt - pinch;
  • refined sugar - 4 cubes;
  • wine spirit - 1 tsp;
  • Vinegar - a drop.

Method of preparation

  • Candied fruit and berries (fruit) are poured from brandy with cognac and kept for 1 hour.
  • The liquid is poured into a bowl of crushed biscuits.
  • The butter is ground with yolks and powdered sugar (take 2/3 of the total volume). Combined with cookies, fruit and almonds.
  • Proteins are whipped with the remaining powdered sugar, salt and vinegar to “peaks” and gently mixed with the rest of the mass.
  • The round shape is abundantly oiled and spread into it the mixture obtained.
  • Cook in a water bath for 1 hour.
  • Pudding is cooled and knocked over on a flat dish. Spray rum, put on top of sugar, soaked in alcohol, and set on fire. Immediately served to the table.

Semolina Pudding with Prunes

Ingredients:

  • semolina - 150 g;
  • prunes - 250 g;
  • milk - 600 ml;
  • butter - 40 g;
  • eggs - 6 pcs.

For the sauce:

  • dried apricots - 100 g;
  • sugar - 120 g;
  • vanillin - to taste.

Method of preparation

  • Prunes are washed and boiled until half cooked. Cut into small pieces.
  • Semolina is poured in a thin stream into boiling milk and boiled, stirring, until thick.
  • The yolks are lightly whipped and mixed with porridge. Prunes are also added here.
  • The egg whites are whipped with a mixer until thick, stable foam and mixed with porridge.
  • Forms are oiled and filled with the resulting mass.
  • Cook in a water bath for 40-50 minutes.
  • Pudding is spread on a plate and poured over apricot sauce. For the sauce, dried apricots are boiled in a small amount of water and ground in a blender along with sugar.

Chocolate Pudding

Ingredients:

  • cream - 250 ml;
  • butter - 50 g;
  • eggs - 4 pcs .;
  • flour - 100 g;
  • sugar - 50 g;
  • chocolate - 100 g;
  • vanillin - to taste.

Method of preparation

  • The butter is placed in a saucepan and melted on the stove. Pour the cream and pour the flour.
  • Mix everything with a whisk and bring to a boil.
  • Continuing to mix, add sugar, vanillin and chocolate.
  • Beat the yolks with a whisk until smooth, and whites with a mixer until “peaks”. Gently connect with the rest of the mass.
  • The mold is richly oiled and filled with the mixture.
  • Put in the oven, heated to 180 °, and bake for 30-40 minutes.
  • Cool and spread on a flat dish.

Apple and Pumpkin Pudding

Ingredients:

  • sour apples — 400 g;
  • pumpkin - 400 g;
  • milk - 200 ml;
  • semolina - 50 g;
  • sugar - 60 g;
  • butter - 80 g;
  • raisins - handful;
  • nuts - a handful;
  • eggs - 3 pcs .;
  • lemon peel - 1 tsp.

Method of preparation

  • Semolina is soaked for 20 minutes in a small amount of milk.
  • Pumpkin is cut into small pieces and stewed in milk until half cooked.
  • Apples chop, add to pumpkin and stew until soft.
  • Put sugar, stir and remove from heat. Cool.
  • Add semolina, melted butter, raisins, nuts and zest.
  • Yolks are pounded with sugar, whites are churned into stable foam. Eggs are combined with the rest of the mass and mixed gently.
  • The form is oiled, sprinkled with ground breadcrumbs and filled with dough.
  • Put in the oven and bake for 30-35 minutes.
  • Cool and serve with fruit or jam.

Milk pudding

Ingredients:

  • milk - 300 ml;
  • semolina - 50 g;
  • sugar - 25 g;
  • egg - 1 pc .;
  • salt to taste;
  • butter - 40 g;
  • breadcrumbs - 1 tbsp. spoon.

Method of preparation

  • In the hot milk a semolina is poured into a thin stream and cooked porridge. Close the lid and leave for 10 minutes on the edge of the plate.
  • Put butter and sugar in the porridge.
  • Whipped yolk and white are added separately. Gently mix.
  • The molds are oiled, sprinkled with breadcrumbs and filled with pudding dough.
  • Put in a double boiler, close the lid and cook 40 minutes.
  • Spread on a plate and poured over with jam or sweet sauce.

Banana Pudding

Ingredients:

  • milk - 250 ml;
  • eggs - 3 pcs .;
  • bananas - 2 pcs .;
  • sugar - 50 g;
  • semolina - 2 tbsp. l .;
  • wine - 50 ml;
  • lemon peel - 1 tsp;
  • lemon juice - 1 tsp;
  • any fruit sauce.

Method of preparation

  • In the hot milk they pour a semolina into a thin stream and boil the porridge, stirring constantly, so that there are no lumps.
  • Egg yolks are ground with sugar until white and added to porridge.
  • The bananas are ground in a blender and mixed with wine, zest and lemon juice.
  • Beat proteins with a mixer until “peaks”.
  • Gently mix porridge, bananas and proteins.
  • The mass is spread in a greased form and put in the oven. Bake 30-40 minutes.
  • Pudding is allowed to cool a little in the form, and then spread on a plate. Watered fruit sauce.

Meat pudding in the oven

Ingredients:

  • minced beef - 500 g;
  • eggs - 3 pcs .;
  • garlic - 3 cloves;
  • bulb onion - 1 pc .;
  • butter - 50 g;
  • vegetable oil - 1 tbsp. l .;
  • parsley - to taste;
  • salt to taste;
  • breadcrumbs.

Method of preparation

  • Onions are finely cut and passer in vegetable oil to transparency.
  • Minced meat is passed through a meat grinder twice.
  • Separate the whites from the yolks. Beat yolks with salt and mix with minced meat.
  • Chop greens and garlic, add to meat.
  • The meat mass is whipped in a blender to a magnificent state.
  • Squirrels beat up to strong foam and in small portions injected into the stuffing.
  • The mold is richly oiled and sprinkled with breadcrumbs. Spread stuffing and spread. Sprinkle with breadcrumbs and evenly distribute the pieces of butter.
  • Put in the oven and bake at 180 ° for 50 minutes.
  • Served hot with a side dish or vegetable salad.

Meat pudding in the slow cooker

Ingredients:

  • minced chicken - 500 g;
  • milk - 100 ml;
  • egg - 2 pcs .;
  • onions - 1 pc .;
  • white bread (loaf) - 100 g;
  • salt to taste;
  • ground black pepper to taste;
  • butter to lubricate the form.
  • chopped dill.

Method of preparation

  • Crusts are cut from the bread, and the flesh is soaked in milk.
  • Minced meat, onion and bread are passed through a meat grinder twice. Pour the remaining milk, put the pepper and salt.
  • Add the yolks to the mince.
  • Proteins whisk until firm foam and gently combine with minced meat.
  • Oiled the form and spread mince in it. Level with a spatula.
  • 3 glasses of water are poured into the bowl of the multicooker and set into a container for steaming a form with stuffing.
  • Lower the lid and set the “Steam” mode. Prepare the pudding for 25 minutes.
  • Cool slightly and spread on a plate. Sprinkle with chopped greens.

Steam meat and semolina pudding

Ingredients:

  • beef - 200 g;
  • semolina - 30 g;
  • milk - 100 g;
  • eggs - 2 pcs .;
  • carrots - 1 pc .;
  • butter - 40 g.

Method of preparation

  • Meat is boiled and twice passed through a meat grinder.
  • Carrots are finely cut and sprinkled with butter. Then crushed in a blender.
  • Milk is boiled in semolina and cooled to a warm state.
  • Mix the minced meat with carrots, porridge and yolks.
  • Egg whites are whipped to “peaks”, injected them into the stuffing and gently knead.
  • The molds are oiled, laid in minced meat and placed in a steamer bowl or in a mantel cooker. Cook for 30 minutes.
  • Served with hot oil.

Any of these recipes are lightweight and made up of available ingredients. Knowing the features of cooking puddings, the hostess can replace one additional product (fruit or spices) with another, resulting in a completely new dish.

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