How to make pudding at home recipe. The origin of the pudding, its history and what kind of miracle dish it is

Cottage cheese pudding - delicious, and most importantly healthy dessert which is easy to prepare yourself at home. Delight and surprise your loved ones with an exquisite curd dish for breakfast or afternoon tea.
Recipe content:
Cottage cheese puddings are a similar dish to cottage cheese casserole, but with its own peculiarities of preparation. Some housewives mistakenly believe that these two dishes are the same. It is enough to mix all the ingredients, bake or steam and the pudding will come out. Perhaps the first puddings were prepared in this way. However, chefs are meticulous people. Therefore, they brought pudding recipes to perfection, proving that pudding is a very special kind of culinary skill.

How to cook cottage cheese pudding - subtleties and secrets

Basically, the same products are used for puddings as for casseroles: cottage cheese, semolina, rice, eggs, crackers, sour cream, milk. They are prepared with a variety of ingredients, but the most popular is raisins. But you can make pudding with other products, like all kinds of berries, fruits, spices, cocoa, chocolate, juice, rum, cognac, fruit essence, candied fruits, pumpkin, beets, spinach, nuts, bananas and other fillers. In addition, they are prepared not only sweet, but also with fish, meat and various vegetables.

But in order not to turn the pudding into an ordinary casserole, you should know some simple rules:

• For splendor of the product, the proteins are separated from the yolks. Each product is beaten separately. After sequentially combined with the rest of the ingredients. The whipped protein is introduced into the mass last, he intervenes carefully so as not to destroy the bubbles.
• For baking, special molds with a hole in the middle are used. Then the pudding will bake well. Also use small molds for cake.
• The pudding is put in the oven half heated, otherwise it will instantly be covered with a golden crust, and inside it will remain unbaked and raw. Such a product, when removed from the oven, quickly falls off.
• First, the oven is heated to 180 ° C, pudding is placed in it, and then heating is continued to 200–220 ° C.
• Take the cake out of the oven after it has cooled down.
• For elasticity, semolina, flour, stale bread, boiled rice can be added to the dough.
• If semolina is added according to the recipe, then after kneading the dough, it needs to be given time to rest, about half an hour, so that the semolina swells. Then the pudding will keep its shape well and will not settle.
• In addition to the oven cottage cheese puddings cooked in a double boiler, in a water bath or in a microwave.
• stored ready-made pastries in the refrigerator no more than 72 hours.
• It is better to take cottage cheese home cooking Or cook your own with homemade milk.
• If store-bought cottage cheese, then it is better to buy it with an average fat content of 9%.
• Too dry cottage cheese is diluted with a few tablespoons of kefir or sour cream.
• Cottage cheese is used, the expiration date of which is not more than 5 days from the date of its manufacture.
• To prevent the pudding from burning and well away from the mold, the dishes must be greased with vegetable or butter before baking, or lined with parchment paper.
• The pudding will be tastier if all the ingredients are mixed until a homogeneous smooth mass and only then the eggs are introduced separately, dividing them into yolks and whipped whites.

Steamed cottage cheese pudding - quick and easy recipe classic English dish, which turns out to be very satisfying and tender.

• Calorie content per 100 g - 164.4 kcal.
• Servings Per 1 Pudding
• Cooking time - 1 hour

Ingredients:

• Curd - 400 g
• Milk - 100 g
• Sour cream - 80 g
• Sugar - 80 g
• Flour - 40 g
• Butter - 20 g
• Eggs - 1 pc.

Step by step preparation:

1. Grind the cottage cheese through a fine sieve or twist through a meat grinder with a fine grate. Place it in a deep mixing bowl.
2. Pour sugar and flour into the curd. Mix the products thoroughly.
3. Divide the eggs into whites and yolks. The latter immediately send to the dough and mix.
4. Pour in the milk and stir again until smooth.
5. Whisk the whites into a thick, stable white foam and add the curd mass to them. Knead the dough with gentle movements from top to bottom. Put the prepared mixture into a mold, smeared with oil.
6. If you have a double boiler, cook the pudding in it. If there is no such device, then make a steam bath. To do this, pour water into a saucepan and boil. Set the mold with the dough on top so that it does not touch the boiling water. Close the mold with a lid and cook the product in this way for 40 minutes.
7. Serve pudding with sour cream. This dish is perfect for medical and dietary nutrition.

Cottage cheese pudding in a slow cooker is a delicious and delicate English dessert. This is a great way to dispose of stale cottage cheese in the refrigerator.

Ingredients:

• Curd - 500 g
• Milk - 125 ml
• Sour cream - 25 g
• Semolina - 50 g
• Sugar - 100 g
• Salt - a pinch
• Nuts - 100 g
• Eggs - 2 pcs.

Step by step preparation:

1. Install the cutting blade attachment into the food processor. Put cottage cheese with sugar in it and beat it well until smooth so that all the grains are broken.
2. Add semolina with sour cream and beat again.
3. Add a pinch of salt and pour in the milk. Scroll everything again and leave it to brew for 15 minutes so that the semolina swells.
4. Divide the eggs into whites and yolks.
5. Put the yolks into the batter immediately and stir in.
6. When the semolina swells, beat the protein with a mixer into a tight foam until stable peaks. Then enter them into the dough and mix the products in one direction with slow movements.
7. Grease a baking dish with butter and place the dough.
8. Put the pudding in the microwave, set the baking mode and cook the pudding for about half an hour. But the specific time will depend on the power of the device.

Cottage cheese pudding in the oven is a classic of the culinary genre. The dessert is very tender and light. And decorating it with berries and whipped cream, it will turn out to be an elegant and festive cake.

Ingredients:

• Curd - 300 g
• Chicken egg - 2 pcs.
• Sugar - 0.5 tbsp.
• Butter - 50 g.
• Semolina - 2 tbsp.
• Raisins - a couple of handfuls

Step by step preparation:

1. Semolina pour half a glass of boiling water and set aside to swell.
2. Separate the yolks from the whites.
3. Add sugar to the yolks and beat well until homogeneous mass lemon color.
4. Grind cottage cheese through a fine sieve.
5. Combine the cottage cheese with beaten yolks and mix thoroughly with a whisk.
6. Add to curd mass softened butter. To soften it, you can use a microwave oven, setting the minimum power, or put it on a saucer and put it in a warm place for 30 minutes.
7. Rinse the raisins thoroughly and combine with the swollen semolina and curd-oil mixture. Mix thoroughly.
8. Add a pinch of salt to the chilled proteins and beat thoroughly with a mixer so that they turn into snow-white foam.
9. Carefully pour the beaten egg whites into the dough, constantly stirring with a whisk from the bottom up.
10. Lubricate the form vegetable oil and pour out the dough. If the form is silicone, then nothing is lubricated.
11. Heat the oven to 230 ° C and send the pudding to bake for half an hour.
12. Cool the finished pudding without removing it from the oven and put it out of the mold on a dish.

Cottage cheese pudding in a double boiler is no less juicy than in the oven. This recipe it will help out perfectly if there is no oven or, according to the doctor's recommendations, you should follow a diet.

Ingredients:

• Curd - 100 g
• Butter - 5 g
• Milk - 25 ml
• Sugar - 20 g
• Sour cream - 20 g
• White crackers - 10 g
• Egg - 1/2 pc.

Step by step preparation:

1. Turn the cottage cheese through a meat grinder with a fine grate.
2. Pour sugar, white ground crackers and egg yolk into the curd mass. Mix thoroughly.
3. Dilute the dough with milk and mix well.
4. Whip the egg whites with a mixer into a thick white airy foam and add to the curd mass. Stir them in from top to bottom.
   

10 pudding recipes you can make at home

Pudding was invented in England and was considered one of the main dishes on the Christmas table. For several centuries, porridge has been prepared for meat broth. Bread crumbs, almonds, raisins, honey, prunes were added to it and such a dish was served hot. Before serving, it was doused with cognac and set on fire. Gradually, the pudding recipe changed. And a huge number of recipes for this dessert appeared. We will tell you about the top 10 of them in this article, and you will learn how you can make pudding at home.

1. Semolina pudding with raisins

To make this pudding you will need the following ingredients:

• Semolina porridge - 80 g;
• Milk - 500 ml;
• Sugar - 120 g;
• Egg -1 pc;
• Raisins - 120g.

First, soak the raisins in warm water. Let the milk heat up. As soon as it boils, add 65 g of sugar and semolina. Cook for 5 minutes over low heat, stirring constantly. Then remove from fire. Add raisins, but leave a little for garnish. In a separate bowl, beat the egg and a small amount of the prepared mixture from the pan. Pour the mixture back into the saucepan and mix thoroughly.

Now you need to prepare caramel. Melt the remaining sugar in a saucepan over low heat. Ready caramel pour into a baking dish, top with semolina porridge with raisins and an egg. Preheat the oven to 140 degrees and send the pudding to bake for 25 minutes. Remove the finished dessert, let it cool, and then invert the pudding onto a plate and garnish with raisins.

2. Raspberry pudding

Here are the main ingredients you need to make this dessert:

• Raspberries - 2 cups;
• Rice - 300 g;
• Milk - 2 cups;
• Cream - 50 ml;
• Ice cream - 100 g;
• Gelatin - 25 g;
• Sugar - 1 cup.

Soak gelatin in water in accordance with the proportions. Rinse rice and cook until tender. After it has cooled, add milk, cream and melted ice cream and mix everything thoroughly. Put the resulting mixture on low heat and heat for 15 minutes.

After the gelatin swells, strain it, mix with 0.5 cups of sugar and pour into the rice mass. Mix thoroughly, pour into molds and refrigerate until completely solidified. Meanwhile, grind the raspberries with sugar. Drizzle with raspberry sauce before serving.

3. Chocolate pudding

Below is a list of ingredients that are needed for chocolate pudding:

• Milk - 500 ml;
• Sugar - 3 tablespoons;
• Cocoa - 3 tbsp;
• Starch - 3 tbsp.

Pour milk into a small saucepan and place over low heat. It should be very warm, but not hot. Remove from heat and add the rest of the ingredients. Mix thoroughly for 5 minutes. You should get a homogeneous mass and there should be no lumps. Believe the resulting mixture on low heat, stir constantly until it boils. Boil for 1 minute, turn off and pour into molds. Put in the refrigerator for 2-3 hours.

4. Curd pudding

Here is another delicious and healthy pudding recipe. To prepare it, you need to buy the following components:

• Cottage cheese (granular) - 450 g;
• Fat cream - 450 ml;
• Eggs - 4 pcs;
• Lemon - 1 pc;
• Sugar - 6 tablespoons;
• Flour - 4 tablespoons;
• Vanilla sugar - 1 tbsp;
• Creamy margarine - 50 g.

Take a deep bowl, add regular and vanilla sugar, eggs and beat thoroughly. You should get a thick foam. After that, add cottage cheese, lemon zest, cream and flour. And mix everything again. Lubricate each mold with margarine. While stirring, pour the mixture into molds. Preheat the oven to 175 degrees and send the pudding to bake for 40-50 minutes. Decorate before serving fresh berries, fruit or jam. The pudding is ready! Enjoy your meal!

5. Vanilla pudding

The recipe for making vanilla pudding is very simple and you only need 4 ingredients, namely:

• Eggs - 4pcs;
• Milk - 500 ml;
• Sugar - 85 g;
• Vanilla - 1 pod.

First, take the vanilla pod and use the tip of a knife to remove the seeds. In a saucepan, combine milk, sugar, seeds and vanilla pod. Place over low heat and bring to a boil. In a separate bowl, beat the eggs and then pour the hot milk mixture into the bowl, stirring well. Pour the resulting consistency into molds, put on a baking sheet, pour water to the bottom to half. Preheat the oven to 200 degrees and send a baking sheet with molds for 20 minutes. Make sure the pudding doesn't boil. Remove from oven and place in refrigerator for 3 hours.

6. Caramel pudding

Ingredients for Caramel Pudding:

• Water - 3 tablespoons;
• Sugar - 9 tablespoons;
• Milk - 250 ml;
• Eggs - 2 pcs.;
• Vegetable oil - 50 ml.

First you need to take baking molds and grease them with vegetable oil. After that, add 4 tbsp to the saucepan. sugar and 1 tbsp. water, put on low heat and cook the caramel until golden brown. Then remove from heat and add 2 tbsp. hot water and mix quickly. Pour caramel into moulds.

After that, pour the milk into a clean saucepan, add the remaining sugar and put on medium heat. Heat until the sugar is completely dissolved. Whisk the eggs in a bowl and add the warm milk mixture. Mix everything thoroughly. Strain through a sieve and pour into moulds.

Cover each pudding mold with foil and place on a baking sheet with water. Preheat the oven to 150 degrees and send the caramel pudding to bake for 30-35 minutes. Then turn each mold on a plate and decorate if desired.

7. Lemon pudding

To prepare this recipe, you need the following ingredients:

• Lemon - 2 pcs;
• Flour - 0.5 cups;
• Milk - 1 glass;
• Eggs - 2 pcs;
• Sugar - 3/4 cup;
• Salt - 0.5 tsp

Separate the yolk from the protein. Grate the lemon zest on a fine grater, and cut the lemon itself into rings. Squeeze the juice from the second lemon. In a bowl, mix flour, sugar, 2 tbsp. lemon zest, salt, egg yolk, ¼ cup lemon juice, milk. Mix until smooth. Whip the egg whites until foamy, and add it to the dough, mix gently. Divide the resulting mixture into 4 parts and pour into molds. Pour hot water into a baking sheet, put molds and dough. In an oven preheated to 180 degrees, bake the pudding for 40 minutes. Garnish the finished pudding with zest and lemon slices.

8. Cherry pudding

Main pudding ingredients:

• Cherries (fresh or frozen, pitted) - 2.5 cups;
• Sugar - 1 cup;
• Flour - 1 cup;
• Milk - 0.5 cups;
• Baking powder - 10g;
• Butter - 40g;
• Nutmeg - ¼ tsp;
• Salt - 1 pinch.

Put the cherry in a bowl, add 2 tbsp. sugar and 0.5 cup flour. Gently mix everything with a spoon. Pour into a baking dish. In a separate, clean bowl, mix the sifted, remaining flour, sugars, salt and baking powder. In another saucepan, combine melted butter and milk. Stir constantly while adding dry ingredients. You should get a homogeneous mass without lumps.

Pour the batter over the berries that are already in the baking dish. Sprinkle sugar and nutmeg on top. Bake the pudding in an oven preheated to 180 degrees for 50 minutes.

9. Banana protein pudding

Banana protein pudding is made with the following ingredients:

• Bananas - 2 pcs;
• Milk - 1 l;
• Sugar - 350 g;
• Eggs - 4 pcs;
• Milk chocolate - 50 g;
• Nutmeg - to taste.

Mix flour, 150 g sugar and nutmeg. Bring milk to a boil, then turn off and let cool. Separate the white from the yolk. Beat the yolks themselves well and mix with a small amount of warm milk. Then add the dry mixture and stir until there are no lumps. Pour the remaining milk, put the mixture on medium heat, bring to a boil, make a small fire and boil for 2-3 minutes.

Beat egg whites with sugar until stiff. Cut bananas into slices. Arrange part of the pudding in cups, bananas on top, protein cream, then banana pieces again. Spread the rest of the pudding on top. Sprinkle with grated chocolate and refrigerate for 3 hours.

10. Apple-pumpkin pudding

Pudding Ingredients:

• Pumpkin - 100 g;
• Apple - 2 pcs;
• Semolina - 2 tablespoons;
• Eggs -2 pcs;
• Milk - 1 glass;
• Sugar - 2 tablespoons;
• Butter - 1 tsp

Peel the pumpkin, cut into small pieces, put in a saucepan, pour milk and simmer until half cooked. After that, add grated apples and gradually, stirring, add semolina. Make a small fire and stir constantly.

Turn off the heat and let the pudding cool. Whisk the eggs and butter until foamy, add to the pudding, mix well and put in the preheated oven to bake for 30 minutes. Garnish with honey or nuts before serving.

Now you know the 10 most popular pudding recipes that you can make quickly and easily in your kitchen. All ingredients can be purchased at any store or found in your kitchen. Try to cook them all! Delight yourself and your loved ones with delicious desserts.

10 best recipes pudding with photo: how to cook pudding at home
Pudding - quick and easy recipes for every taste for cooking at home. Learn recipes for chocolate, raspberry, vanilla, lemon pudding. Delight your loved ones, relatives and friends with delicious homemade pudding.

Source: elgreloo.com

homemade pudding recipe

Pudding is a traditional English dessert made from milk, flour, eggs and sugar. Fruit and spices are usually added to the pudding. Pudding is usually consumed chilled.

For a long time, pudding was a festive Christmas dish in England. True, then it little resembled a modern dessert. It was rather porridge with raisins, prunes, nuts and honey. But since the 13th century, the pudding has acquired its usual form, so this dish has rich story. Before serving on the Christmas table, the pudding is poured with cognac and set on fire. In this form, it becomes even tastier.

Today's puddings original recipe rarely cooked. Mostly mixes are used in bags, which only need to be diluted with milk and cooled. And yet, homemade pudding is much tastier, and making it is not at all difficult.

Ingredients

The basis for making puddings is the same:

Vanilla pudding is always appropriate - natural or vanilla sugar. Perfectly complement the taste of fruit juices and chopped fruits and berries.

milk pudding recipe

Ingredients

• Milk - 500 ml
• Yolks - 2 pcs.
• Sugar - 2 tbsp. l.
• Starch - 2 tbsp. l.
• Vanilla sugar - 1 tsp
• coconut flakes
• Cocoa

Cooking

1. Pour milk (400 ml) into a saucepan, add sugar, vanilla and heat slowly until sugar dissolves.
2. Dissolve starch in 100 ml of milk.
3. Beat the egg yolk and slowly pour into the milk.
4. Combine all ingredients and cook, stirring constantly, for 3 minutes.
5. Pour into molds, cover with cling film and refrigerate for 2 hours.
6. Sprinkle before serving coconut flakes, chocolate, ground nuts or cocoa.

Vanilla milk pudding recipe

Ingredients

• Milk - 800 ml
• Cream - 200 ml,
• Powdered sugar - 2 tbsp.
• Corn starch - 2 tbsp. l.
• Yolks - 3 pcs.
• Butter - 2 tablespoons,
• Vanilla
• Cinnamon

Cooking

1. Mix starch, powdered sugar, vanilla.
2. Pour in 6 tbsp. cold milk.
3. Add yolks.
4. Mix everything carefully.
5. Bring to a boil again.
6. Add butter and cinnamon, cook for a minute.
7. Wet the molds with cold water and pour the pudding
8. Leave in the refrigerator until cold.

Kiwi milk pudding recipe

Ingredients

• Milk - 1 l
• Potato starch - 5 tbsp. l.
• Sugar - 4 tablespoons
• Kiwi - 4 pcs.
• Chocolate - 2 pieces.

Cooking

1. Bring 800 ml of milk to a boil over low heat.
2. Dissolve starch and sugar in the remaining cold milk.
3. Slowly pour the mixture of starch and sugar into boiling milk, stirring constantly.
4. When the pudding begins to thicken, turn off the heat.
5. Put kiwi slices on the bottom of the molds.
6. We pour the pudding.
7. After 10 minutes, when the pudding hardens, decorate with kiwi slices and sprinkle with chocolate.

Milk tea pudding recipe

Ingredients

• egg - 1 pc.
• sugar - 3 tbsp. l.
• milk - 1 tbsp.
• tea leaves - 3 tsp
• vanilla

Cooking

1. Bring milk to a boil
2. Add tea leaves and mix
3. Cool down
4. Beat egg with sugar
5. Pour into milk
6. Add vanilla
7. Pour into molds and bake in the oven for half an hour

Milk pudding is eaten cold. Before serving, you can sprinkle with coconut or grated chocolate, you can serve custard or any other pudding sweet sauce of your choice.

homemade pudding recipe
Homemade Pudding Recipe Pudding is a traditional English dessert made from milk, flour, eggs and sugar. Fruit and spices are usually added to the pudding. pudding accepted

Source: dealinda.ru

homemade pudding recipe

Pudding is a rather unusual dish at first glance. At first, puddings were made only from leftovers, scraps of other dishes and, as it were, fused together.

Thus, the pudding technology involves ready-made raw materials that can be mixed with various ingredients, quickly heated and eaten.

The basis in puddings always serve boiled rice, white bread, and fillers- oil, fat or various meat or fruit components.

Bonding fill for puddingo they usually serve an egg in combination with milk or small amounts of alcohol - rum, cognac, which not only accelerate the fermentation of the products included in the pudding, but also play the role of "cleaning" various, especially meat, trimmings.

Interesting Pudding Facts

The pudding was prepared in large copper cauldrons a few weeks before Christmas by the whole family. When cooking, each member of the family made a wish. Four items were placed in the pudding: a coin, a thimble, a button and a ring. Later, when the pudding was eaten, every item found in the pudding had a meaning. A coin meant wealth in the new year, a button meant a bachelor life, a thimble for a girl meant an unmarried life, a ring meant marriage (marriage).

A dream about pudding portends a small income. There is pudding - it means that your business will go badly. Making pudding - in reality you will be disappointed in your lover and break off all relations with him. For married people, a dream about pudding portends sexual problems.

Christmas pudding in England is made on the eve of last Christmas. After a year, a rather stiff pudding is soaked with an alcoholic drink, usually brandy, decorated and served at the table.

Throwing black pudding is one of the most famous pastimes in Irish pubs. Black pudding is a local delicacy consisting of a cooked mixture of pig's blood, lard, and rusk encased in a long intestine.

For the first time, the recipe for this dish came to Great Britain many centuries ago, as they say, it was brought from Europe by monks on a pilgrimage from the Apennines to Lancaster. This is where the dish got its name black pudding.

The goal of the annual tournament is to see who, in three attempts, manages to knock the most Yorkshire puddings off a wooden platform set 6 meters above the pub wall by throwing the stormy pudding at them. It is believed that this competition originates from the long-standing confrontation between the two British royal families - Lancaster and York.

According to one of the legends, the competition dates back to a real story that happened during the War of the Scarlet and White Roses (1455-1485), when both armies, having used all their ammunition, began to throw provisions at each other.

And now the recipes.

Let's start with the simplest to prepare, but not to taste.

cottage cheese pudding

The pudding turns out to be tender, juicy and very fragrant. Sugar can be put a little less. Usually, I make two servings at once, because one is simply not enough!

Products:
– 250g cottage cheese from 9%
- 3 eggs
- 100g sugar
- 1 orange

Cooking method: Beat eggs with sugar with a mixer for 5 minutes.

Mix cottage cheese with whole zest and juice of ½ orange. Carefully combine the curd mass with the egg mass and pour into a greased or parchment-lined mold.

Bake in the oven for about 30 minutes at 180°C. The pudding will rise well when baking, but will fall off as it cools.

Can be served both warm and hot.

bread pudding

Surely it happens to everyone that a loaf of bread for the whole family was not eaten and it dried up. You shouldn't throw away the bread, you need to make a delicious pudding!

The main rule of bread pudding is that you can cook only from moldy bread and you will get an unrealistically tasty and very healthy dessert.

So to make 4 servings of this wonderful dessert, we need:

- Somewhere half a roll of stale white bread

– One glass of milk

– Three apples, pears or apricots

- A little bit of cinnamon

- One teaspoon of vanilla sugar

The process of preparing our wonderful pudding:

1. First you need to cut bread and fruit slices into rectangles, then put it all in layers in a baking dish.

2. In another saucepan, mix sugar, cream, vanilla and a pinch of cinnamon. Turn on the stove and put this mixture on it.

3. As soon as it all starts to boil, you need to remove the saucepan from the heat and mix, adding the eggs.

4. Pour bread with fruit with this mixture, wait 10 minutes until it is all soaked and put in the oven for about half an hour.

5. Serve with cream, honey, jam, jam or condensed milk - this is already a matter of taste.

Tricolor semolina pudding

You will need:

Semolina - ½ cup
Eggs - 3 pcs.
Milk - 1 glass
Butter - 4 tbsp.
Sugar - 3 tablespoons
Jam (your choice, but I use cherry) - 1-1½ tbsp
Cocoa (powder) - 1 tbsp.

Cooking method:

Preparation of pudding begins with the preparation of semolina porridge. To do this, you need to boil milk, add semolina, sugar to it, and cook it all over low heat, constantly stirring the contents. When the porridge is ready, put the oil in it, stir and let it cool to room temperature.

While the porridge is cooling, separate the whites from the yolks. Proteins need to be whipped into a strong foam, so use a mixer.

When the porridge has cooled, first enter the yolks into it, mix everything, and then carefully add the whipped proteins, mix everything again and divide the entire resulting mass into three equal parts.

Leave one part as is, mix the second with jam, and add cocoa to the third.

Now, grease the mold with oil and put all the parts one on top of the other in turn, trying not to mix them. Place the mold in a saucepan filled with water, and boil the pudding in a water bath for one hour.

Then, carefully remove the pudding from the mold, cool slightly and serve. If you save condensed milk for this pudding, you will get such a yummy that it is beyond words!

Mushroom pudding with onions

500-600 g fresh mushrooms, 5 medium potatoes, 6 onions, vegetable oil, salt, sour cream (mayonnaise).

Cut fresh washed mushrooms coarsely enough, salt and fry in vegetable oil. Fry finely chopped onion separately. Wash potatoes and cut into thin rings.

Place fried mushrooms, onions and potato slices in layers in an earthenware cup or deep pan, greased with vegetable oil. Salt potatoes. After laying out the second layer of potatoes, salt and grease it with sour cream or mayonnaise.

Put the third layer of mushrooms, onions and potatoes, grease with sour cream or mayonnaise, bake in the oven for 45 minutes at a temperature of 220-230 C.

Pudding is a rather unusual dish at first glance. At first, puddings were made only from leftovers, scraps of other dishes and, as it were, fused together. Thus, the pudding technology involves ready-made raw materials that can be mixed with various ingredients, quickly under ...

Source: www.stepandstep.ru

Puddings are made from eggs, sugar, cottage cheese, poppy seeds, rice and other products.
Puddings can be boiled in special forms or baked. The form should be greased with oil and sprinkled with breadcrumbs, put the prepared mass into it (fill no more than 1/2 of the volume of the form), cover with a lid, put in another bowl with boiling water and cook for about 1 hour.
The cooked pudding is pulling away from the edges of the mold. When the pudding is cooked, it is removed from the fire, but it is not removed from the mold before serving.
Before serving, tip the pudding out of the mold onto a plate or dish.
Puddings can also be baked in fireproof glassware. Grease the bottom of the form with oil, sprinkle with white breadcrumbs, fill with the prepared mass no more than 2/3 of the volume of the form. Bake in an open form without moving it so that the pudding does not settle. The baked pudding is pulling away from the edges of the mold.
Puddings are served hot with sweet sauces or berry juices.

rice pudding

4 eggs, 100 g rice, 2 tbsp. butter, 1/3 cup sugar, 1/2 cup raisins, 1/2 cup milk, 1/2 cup fruit juice, 1 vanilla stick.

Boil milk with vanilla, add oil, rice and cook until the rice is soft. Grind the yolks with sugar, put cooked rice, washed raisins, whipped whites in them, mix. Put the mass into the prepared form and cook for 1 hour or bake in the oven for 15-20 minutes.
Serve with fruit juice.

bread pudding

4 eggs, 1/2 cup black breadcrumbs, 1/2 cup milk or cream, 1/2 cup sugar, 100 g potato starch, cinnamon, cloves.
For the wine sauce: 1 cup wine, 1/4 cup water, 1/3 cup sugar, 3 egg yolks, avocado drops.

Rub the yolks with sugar. Finely crushed breadcrumbs mix well with milk or cream so that they swell, then combine them with pounded yolks. Stir, add whipped proteins, starch, ground spices and mix gently. Then pour into the prepared pudding dish and bake or boil.
Serve the sauce with wine to the pudding, which is prepared as follows. Pour wine into boiling water. Grind the yolks with sugar, brew them with wine, add arak drops and beat into foam.
Prepare the sauce just before serving.

Apple pudding with rice

1 cup rice 1/2 cups sugar (in rice), 2 cups milk, 1 tbsp. butter spoon, 4 sour apple, 1/2 cups sugar (in apples), 1 tbsp. a spoonful of crackers, 1 egg, 1/2 cups of raisins, 1/2 teaspoon cinnamon, salt.

Rinse rice. Put rice, butter, salt, sugar into boiling milk and cook until the rice is soft. Add raisins to cooked rice.
Peel apples, finely chop, add sugar, cinnamon and mix well. Place boiled rice and cooked apples alternately in layers in the prepared pudding dish. Top with egg, put butter, sprinkle with breadcrumbs and bake.

cottage cheese pudding

2 cups cottage cheese, 4 eggs, 2 tbsp. tablespoons of butter, 1 cup of sugar, 1/2 cups raisins, cinnamon, 3 tbsp. spoons of white crackers.

Rub butter with curd well. Separately grind the yolks with sugar. Put the mashed yolks, raisins, ground cinnamon, crushed white crackers and whipped whites into the cottage cheese. Stir, put the mass into a pudding mold and bake or boil for 1 hour.
The pudding is eaten with melted butter, sprinkled with cinnamon sugar. It can also be served with sauce.

Cowberry pudding

1/2 liters of cranberries, 3 tbsp. spoons of flour, 2 tbsp. tablespoons of butter, 4 eggs, 6 tbsp. spoons of sugar 1/2 cups of sweet almonds

Rub the butter well, add one yolk, a spoonful of sugar and rub until all the yolks are pounded. Add peeled and ground almonds, washed lingonberries, whipped proteins, flour to the prepared mass, mix gently, put in a pudding mold and cook. Puddings are also prepared from other berries.

homemade pudding recipe
Puddings are made from eggs, sugar, cottage cheese, poppy seeds, rice and other products. Puddings can be boiled in special forms or baked. The form must be greased with oil and sprinkled with breadcrumbs, put in it

Source: domochag.net

Important Tasty - a collection of home cooking recipes.

Homemade puddings - how to properly and tasty cook a healthy homemade pudding. Homemade pudding recipes.

RECIPES FOR PREPARING DELICIOUS AND HEALTHY PUDDINGS. PUDDING IN THE HOME KITCHEN.

VANILLA BRUCK PUDDING
Break the vanilla crackers, put them in a saucepan or bowl, pour over hot milk, cover and leave for 15-20 minutes. Cut the candied fruit into small cubes, sort the raisins and rinse in cold water. Separate egg yolks from proteins, grind with sugar and mix with soaked crackers. Then put chopped candied fruit, raisins, melted butter, beaten egg whites and mix it all well. Put the prepared mass into a special form with a hole in the middle, after lubricating it with a thick layer of oil and sprinkling with breadcrumbs. The mold only needs to be filled 3/4 full to leave room for the pudding to rise. Leave the filled form for 30-40 minutes. into the oven or oven at medium heat. The pudding is ready when it becomes elastic, rises and falls behind the edges of the form. Put the finished pudding on a dish and serve hot. If desired, the pudding can be doused with fruit or berry sauce.
For 150 g of vanilla crackers - 3 eggs, 0.5 cups of sugar, 2 cups of milk, 50 g of candied fruit, 100 g of raisins and butter.

RICE PUDDING
Put the sorted and well-washed rice into boiling water. After 10 min. Boiling rice should be thrown into a sieve, let the water drain, then put it back into the pan, pour hot milk, cook for another 15 minutes. and cool slightly. Grind egg yolks with sugar, add vanilla and mix with cooked rice. There also put pieces of candied fruit, washed raisins, butter, peeled and finely chopped nuts and egg whites, whipped into a thick foam. Mix it all well. Put the prepared mass in a special form or in a frying pan, greased with oil and sprinkled with breadcrumbs, and put for 30-40 minutes. into the oven or oven at medium heat. Before serving, put the pudding out of the mold on a dish. Separately, in a gravy boat, you can serve fruit or berry sauce.
For 250 g rice - 1 cup sugar, 100 g butter, 2.5 cups milk, 4 eggs, 50 g candied fruit, 100 g raisins, 1/4 vanilla powder or 0.5 vanilla sticks.

SAGO PUDDING WITH JAM
Rinse the sorted sago in cold water and lower for 5 minutes. in boiling, lightly salted water (5-b glasses). Then throw the sago on a sieve, let the water drain, put it back in the pan, pour hot milk and cook for another 10 minutes. until soft, but without letting it boil. Cool the cooked porridge slightly, put in it butter, peeled and finely chopped nuts, raisins, egg yolks, mashed with sugar and vanilla, and mix it all well. After that, add the beaten egg whites, slightly knead the mass from the bottom up, put it in a special form greased with butter and sprinkled with breadcrumbs or in a frying pan and put for 30-40 minutes. into the oven or oven at medium heat. Remove the finished pudding from the oven and put on a dish. The pudding is served hot on the table, if desired, warmed berry jam is poured on top.
For 3/4 cup sago-150 g sugar, 100 g butter, 2 cups milk, 4 eggs, 50 g raisins, 100 g nuts, 150 g jam, 0.5 vanillin powder.

NUT PUDDING
Soak the crumb of white bread in milk. Lightly dry the nuts, peel and pass through a meat grinder. Grind the egg yolks with sugar and combine with the nut mass, white bread soaked in milk and melted butter. Mix it all well, add beaten egg whites and put in a special form or in a frying pan, oiled and sprinkled with breadcrumbs. The pudding should be baked in an oven or oven with medium heat for 30-40 minutes. Put the finished pudding out of the mold on a dish and serve hot. Top the pudding with vanilla sauce or serve the sauce separately.
For 150 g walnuts- 3 eggs, 250 g white bread, 150 g sugar, 3/4 cup milk, 100 g butter.

CORN BREAD PUDDING
Pour crackers with 2 cups of hot milk and let them swell. In a separate bowl with sugar or honey, beat the eggs, add 1 glass of milk, melted butter, cinnamon, 0.5 teaspoon of salt and, mixing everything together, pour into the crackers. To this mass, add the sorted and washed raisins, mix again, put in a greased and sprinkled with breadcrumbs form and bake. Serve with sweet sauce or jam.
For 250 g breadcrumbs- 3 cups milk, 2 eggs, 1/2 cup sugar or honey, 3 tbsp. tablespoons of oil, 100 g of raisins.

Sort the raspberries, wash them and pass them through a meat grinder along with the cottage cheese several times. Mix the resulting mass with semolina and whipped with granulated sugar eggs. Lubricate the form for baking pies and cakes with a small amount of butter or vegetable oil and sprinkle with semolina. Fill the form with mass. Bake the pudding until done. Carefully place the finished pudding out of the mold on a dish, cool slightly and serve with sour cream whipped with raspberry syrup.
raspberries - 2 cups, cottage cheese - 1 kg, eggs - 2 pcs., sugar - 2/3 cup, semolina - 1/2 cup.

QUICK COTTAGE PUDDING
100 g cottage cheese 1 egg 20 g sugar 10 g butter 20 g crackers 1 g salt
Rub 100 g of dry cottage cheese through a sieve, grind half with 20 g of sugar and 0.5 tbsp. oils. Mix everything together with cottage cheese, add 1 tbsp. (with top) sugar flour, beat the protein; carefully mix it with curd mass(from top to bottom), put in a mold, greased with oil and sprinkled with sifted breadcrumbs. Steam in the oven for 30 minutes. The cottage cheese pudding should be pulling away from the edges when baked. Served with fruit or some fruit sauce.

HOMEMADE COTTAGE PUDDING
250 g cottage cheese 2 eggs 2 tablespoons of semolina 2 tablespoons of sour cream butter or vegetable oil salt to taste sugar to taste soda - on the tip of a knife
Wipe the curd. Mix with eggs and semolina. Add sour cream. Let stand 15 minutes for the semolina to swell. To make a lush pudding, add salt, sugar and soda. Place the pudding on a greased baking sheet. Top with sour cream if desired. Bake.

COTTAGE COTTAGE PUDDING WITH NUTS
Sift crushed crackers through a sieve. Scald the almonds with boiling water, peel, finely chop, fry in the oven until light brown and grind in a mortar with 2 tablespoons of sugar. Peel raisins from twigs and rinse in warm water. Add sugar, 3 tablespoons of dissolved butter, egg yolks, 0.5 teaspoon of salt to the cottage cheese rubbed through a sieve, lemon peel and carefully knock out with a wooden spatula. Then mix the curd mass with crushed crackers, nuts, raisins and then mix in the egg whites whipped into a thick foam. Lubricate the inside of the pudding mold with butter, sprinkle with sugar and fill with curd mass. It is necessary to fill the mold only three-quarters, close the lid and place in a large pot of water (the water should only reach half the height of the mold). Put thick paper or cheesecloth folded in half at the bottom of the pan. Cover the pan with a lid and cook the pudding for about an hour, adding water little by little as it boils away. The uniform elasticity of the curd mass that has risen and slightly lagged behind the edges is a sign of the readiness of the pudding. Put the finished pudding out of the mold on a dish and serve hot, with fruit syrup or sour cream.
For 500 g of cottage cheese - 3 tbsp. tablespoons of butter, 5 eggs, 0.5 cups of sugar, 4 tbsp. spoons of crackers, 100 g of raisins, 50 g of almonds, lemon or orange zest.

COTTAGE COTTAGE PUDDING WITH CANDIED
Rub the cottage cheese through a sieve, put egg yolks, sugar, 1/4 teaspoon of salt, orange zest, semolina into it and pour in the melted butter. Knock out all this mass with a wooden spatula. Then mix in peeled and washed raisins, candied fruit, cut into small cubes, and beaten egg whites into a thick foam. Transfer the curd mass into a mold, greased inside with butter and sprinkled with sugar, and steam or bake in the oven. In the latter case, sprinkle the form not with sugar, but with crushed breadcrumbs. The pudding is served hot, with fruit syrup or jam.
For 500 g of cottage cheese - 3 tbsp. tablespoons of butter, 4 eggs, 0.5 cups of sugar, 2 tbsp. tablespoons of semolina, 100 g of candied fruit, 50 g of raisins, orange zest.

COTTAGE CHEESE PUDDING WITH SPINACH
Add egg yolks, 2 tablespoons of melted butter, sugar, salt, semolina to the grated cottage cheese. Mix it all well and beat out with a wooden spatula. Sort the green spinach, remove the stems, wash the leaves in two or three waters, put on a sieve, let the water drain, then finely chop and mix with the curd mass. After mixing this mass with whipped proteins, transfer it to a frying pan greased with oil and sprinkled with crushed breadcrumbs or in a saucepan, level the surface, grease it with sour cream, sprinkle with grated cheese, drizzle with oil and put in the oven for 25-30 minutes. Put the finished hot pudding on a dish, pour over with oil and serve with cold sour cream.
For 500 g of cottage cheese - 2 tbsp. tablespoons of butter, 1 cup sour cream, 3 eggs, 2 tbsp. spoons of sugar, 2 tbsp. tablespoons of semolina, 250 g of fresh spinach, 25 g of Dutch cheese.

PUDDING WITH CARROT AND RICE “COTTAGE CHEESE”
cottage cheese - 250 gr. rice - 0.5 cups carrots - 7 pcs. butter - 70 gr egg - 3 pcs.
Peel the carrots, grate and stew in a small amount of water. Wash the rice and put it in a small amount of water. Combine rice, carrots, egg yolks and cottage cheese. Shuffle. Beat the egg whites until a stable foam forms and add to the previously obtained mixture. Mix and put in a mold greased with oil. Bake in a preheated oven. Serve by drizzling with melted butter.

PUDDING “COTTAGE COTTAGE APPLE”
cottage cheese - 500 gr. cyxari breadcrumbs - 1 cup egg - 6-7 pcs. caxap - 1.5 cups apple - 6-7 pcs. butter - 70 gr. fruit syrup - 1.5 cups
Mash cottage cheese with a fork. Wash the apples, remove the core with stones and grate. Combine cottage cheese, apples, bread crumbs, egg yolks and saxap. Mix thoroughly. Beat the egg whites into a stable foam and carefully add to the previously obtained mass. Mix and put in a mold greased with oil. Cover over with oiled food paper. Cook in a water bath until fully cooked. Transfer the finished pudding to a dish and serve with fruit syrup. Instead of fruit syrup, you can use jam.

PUDDING WITH RAISINS AND CINNAMON “COTTAGE CHEESE”
cottage cheese - 400 gr. egg - 5 pcs. semolina - 1 tbsp. l. milk - 1 cup saxap - 3 tbsp. l. butter - 25 gr. raisins - 0.5 cups cinnamon - 0.5 tsp fruit coyc - 1.5 cups
In boiling milk, with constant stirring, pour semolina. Add butter, egg yolks, saxap, steamed raisins, cinnamon and cottage cheese to the prepared cooled semolina porridge. Mix thoroughly. Beat the egg whites into a stable foam and add to the previously prepared mixture. Shuffle. Put the resulting mass in a mold lubricated with oil. Cook in a water bath for 25-35 minutes. Serve with fruit coy.

PISTACHIO PUDDING “COTTAGE CHEESE”
cottage cheese - 400 gr. caxap - 80 gr. vanillin - to taste an egg - 2 pcs. butter - 25 gr. pistachios - 80 gr. cream - 0.75 cups
Combine cottage cheese, caxap, vanillin and eggs. Mix thoroughly. Add softened butter, chopped pistachios and whipped cream. Mix thoroughly. Put the resulting mass into molds sprinkled with water. Put in the refrigerator for 30-40 minutes. Serve cold, garnish with pistachios and cream.

PUDDING WITH RAISINS “COTTAGE COTTAGED”
cottage cheese - 450 gr. egg - 3 pcs. caxap - 2 tbsp. l. flour - 2 tbsp. l. raisins - 2 tbsp. l. butter - 1 tbsp. l. cyxari breading - 1 tbsp. l. sour cream - 1 tbsp. l. fruit coyc - 0.75 cups vanillin - to taste salt - to taste
Combine cottage cheese, caxap and egg yolks. Shuffle. Add salt, vanilla, steamed raisins and flour. Mix thoroughly. Add egg whites, whipped into a stable foam. Shuffle. Put the resulting mass in a mold lubricated with oil and sprinkled with cyxariae. Lubricate the surface with sour cream. Bake in a preheated oven until fully cooked. Get the mold out of the oven. Leave for 5-10 minutes. Get the pudding and cut into portioned pieces. Serve with fruit coy.

COTTAGE COTTAGE PUDDING “STEAM”
cottage cheese - 500 gr. semolina - 2.5 st. l. caxap - 3 tbsp. l. egg - 2 pcs. raisins - 3 tbsp. l. butter - 15 gr. vanillin - to taste cyxa and breadcrumbs
Mash cottage cheese with a fork. Steam the raisins, take them out of the water and dry them. Dilute vanillin with a small amount of hot water. Combine egg yolks with sugar and rub thoroughly. Beat the whites until a stable foam forms. Combine cottage cheese, yolks, raisins and vanilla. Shuffle. Add proteins. Shuffle. Put the resulting mass in a mold lubricated with oil and sprinkled with cyxariae. Put the molds in a water bath. Cook for 20-30 minutes. Serve pudding with sour cream, jam, jam or sweet sauce.

CURD PUDDING WITH RAISINS AND LEMON
cottage cheese - 500 gr. semolina - 150 gr. milk - 350 ml. egg - 4 pcs. caxap - 50 gr. vanillin - to taste zest of 1 lemon raisins - 50 gr.
In boiling milk, pour semolina in a thin stream, with constant stirring. Boil for 8-10 minutes. Cool down. Rub the cottage cheese thoroughly. Add yolks, vanilla, grated lemon zest and steamed raisins. Mix and add to semolina. Shuffle. Combine proteins with caxar. Beat until a homogeneous mass is formed and combine with the curd-semolina mass. Shuffle. Put the prepared mass in a mold lubricated with oil. Bake for 20-25 minutes in a preheated oven. Serve with melted butter or sour cream.

CURD PUDDING WITH SYRUP
cottage cheese - 500 gr. butter - 60 gr. semolina - 1.5 cups egg white - 4 pcs. salt - to taste fruit syrup - 50 ml. cyxa and breadcrumbs
Combine cottage cheese, softened butter, semolina, fruit syrup and whipped whites. Water it down. Mix thoroughly. Put the resulting mass on a napkin, lubricated with oil and sprinkled with breadcrumbs. Roll up with a roll, tying the edges of the napkin. Boil for 30 minutes in boiling salted water. Pour the finished pudding with melted butter and sprinkle with cyxars.

COTTAGE CHEESE AND NUTS PUDDING “STEAM”
cottage cheese - 500 gr. cyxari breadcrumbs - 0.5 cups saxap - 0.5 cups egg - 4 pcs. raisins - 0.75 cups opex - 5 tbsp. l. butter - 50 gr. sour cream - 0.75 cups vanillin - to taste
Combine egg yolks, caxap and softened butter. Rub thoroughly. Add grated cottage cheese and mix. Add bread crumbs, washed raisins, vanillin and crushed nuts. Water it down. Shuffle. Add whipped whites. Shuffle. Put the prepared mass in a mold lubricated with oil, filling three-quarters. Sprinkle with caxar. Put on a water bath. Cook until ready. The pudding will be ready when the mass rises, becomes elastic and will easily move away from the mold walls. Serve hot, pouring sweet sauce, jam, jam or sour cream.

CURD PUDDING WITH ALMONDS
cottage cheese - 500 gr. butter - 40 gr. egg - 5 pcs. lemon zest - 1 tbsp. l. cyxari breadcrumbs - 2 tbsp. l. peeled almonds - 5 tbsp. l. saxap - 0.5 cups raisins - 1 cup sour cream - 1.5 cups salt - to taste
Combine cottage cheese and part of caxapa. Rub thoroughly. Add melted butter, egg yolks and lemon zest. Water it down. Shuffle. Finely chop the almonds and fry until golden brown. Add the remaining caxap. Shuffle. Add bread crumbs, almonds, steamed raisins and whipped whites to the curd mass. Shuffle. Put the prepared mass in a mold sprinkled with sweet water. Cook in a water bath until fully cooked. The pudding will be ready when the mass rises, becomes elastic and will easily move away from the mold walls. Serve with sour cream, fruit syrup or coy.

VANILLA CURD PUDDING
500 g of milk, 60 g of flour, 180 g of sugar, 0.5 teaspoon of salt, 2 eggs, 2 teaspoons of butter or margarine, 1 teaspoon of vanillin.
Pour the milk into a 2 liter glass saucepan. Heat at full power for 2-3 minutes until the milk is fully heated. Whisk flour, sugar, and salt together in a medium (1.5 L) saucepan. Gradually add milk, stirring with a wire whisk. Heat on full power for 3-4 minutes until thickened, stirring once. Pour half of the hot mixture into raw eggs, stir and pour back. Heat again at full power for 2-3 minutes until it begins to boil. Beat the mixture well with a whisk, add the butter and vanilla and divide into serving cups.

APPLE PUDDING
4 sour apples, 1 tbsp. a spoonful of raisins, 40 g ground crackers, 40 g sugar, 1 teaspoon cinnamon, a pinch of salt, 50 g oil.
Peel the apples, cut into quarters and place in a wide glass dish. Sprinkle raisins on top of apples. Pour crackers, sugar, cinnamon, salt and oil into a saucepan, mix and heat at full power for 1 minute until the butter melts, stirring during cooking. Pour the warm mass over the apples, cover the mold with a lid and bake for 7 minutes at full power.

SPONGE-FRUIT PUDDING
300 g baked apples or other fruits, 75 g butter or margarine, 1 egg, a pinch of salt, 60 g powdered sugar, 100 g of plain flour, 0.5 teaspoon of baking powder.
Place the prepared fruit on a round or oval non-metallic ovenproof dish. Grind the butter and powdered sugar, beat with the egg, adding the sifted flour, salt and baking powder. Pour this dough over fruit. Heat at full power for 5-7 minutes. The fruit should be soft and the biscuit should be well baked.

PUDDING WITH JAM
50 g of jam, 150 g of flour, water for dough, milk for wetting the edges, 75 g of kidney fat (or butter).
Knead the dough from flour and finely chopped lard. Add enough water to ready dough it was thick and soft. Roll out the dough into a rectangular cake and spread a thick layer of jam on top. After that, wet the edges of the dough with milk and roll it up. Wrap the roll with greaseproof paper (baking paper) and bake at full power for 5-7 minutes. Let stand for a few minutes. Then remove the paper, cut the pudding and serve.

CHOCOLATE PUDDING
60 g butter, a glass of flour, 0.5 cup powdered sugar, 1/4 cup cocoa powder, 150 g milk, 1 teaspoon vanilla essence (or 0.5 teaspoon vanilla sugar, or 4 tablespoons vanilla liqueur ), 1/3 cup cocoa powder and 3 tbsp. tablespoons brown sugar (for sprinkling), 2 cups boiling water.
Put the butter in a pudding pan, melt for 45 seconds on full power. While stirring, add flour, sugar, cocoa, milk and vanilla. Beat until a homogeneous mass is obtained. Mix brown sugar and cocoa powder. Sprinkle with pudding mixture. Pour in boiling water. Bake for 12-13 minutes at medium power. Remove from oven, let stand and serve after 5 minutes.

STRAWBERRY AND APRICOT PUDDING
250 g strawberries 250 g apricots lemon zest 50 g pudding sugar and 3 tbsp. for cream 130 ml red currant juice 2 tbsp. starch 400 ml milk 1 tsp. vanilla sugar 8 g gelatine 4 egg yolks 200 ml heavy cream 50 g roasted 1 sprig feijoa balm or grapes for garnish
Cut the strawberries in half for the pudding. Remove the pits and skin from apricots, cut the flesh into slices. Fruit pour 80 ml of red currant juice, add zest, sugar and boil. Stir the starch with the remaining juice, add a thin stream to the fruit, stirring constantly. Boil and cool. Remove the zest. For cream, soak gelatin in 100 ml of cold water. Boil milk, adding vanilla sugar, cool slightly. Beat the yolks and sugar in a water bath. While stirring, pour in the milk, cool slightly. Add gelatin and heat the mass until the gelatin is completely dissolved. Cool the cream and let it harden a little. Whip the cream, crush the grillage. Add cream and roasting to the cream, mix. To serve, layer the brittle cream and chilled pudding in 4 bowls. Decorate with lemon balm leaves and berries.

Boil milk with sugar and boil starch in it, mixed with cold milk. Cook, stirring over low heat until thickened. Remove the mass from the heat, cool and add the strawberries mashed with sugar. Mix everything thoroughly. Mix the finished pudding with whipped cream, garnish with fresh berries, mint leaves and orange slices.
milk - 0.5 cups, sugar - 2 hours. l., starch - 1h. l., strawberries - 250g, cream - 100g.

semolina pudding
200 g milk 50 g semolina 25 g granulated sugar (jam) 20 g butter 1 egg
Boil a glass of milk and half a glass of water in a small saucepan, add 2 tbsp. semolina, without ceasing to stir the milk, and add 2 tsp to the same place. sugar (jam). Mix well until the porridge thickens. Remove from heat, stir in 10 g of butter, let cool. Beat the egg, pour it into the cooled porridge, mix well, put the whole mass into a well-oiled mold and bake in the oven. The pudding is served with a sauce of fruit puree, jam, compote. Delicious pudding with sour cream.

Important Delicious - collection of recipes home cooking
You should always be able to cook a delicious and healthy pudding. To your attention popular recipes for homemade puddings. How to cook vanilla pudding or what to quickly make pudding from hastily. Recipes for the right quick puddings for home cooking will help you prepare a real homemade pudding.

Pudding - a traditional dish that came to us from English cuisine. The name itself confuses many, although in fact, pudding is nothing more than an ordinary casserole, but with a more delicate and airy structure, which is achieved through thorough whipping of proteins and gentle mixing. pudding, just like simple casserole, can be snack and dessert. Cooking it according to the recipe is not particularly difficult, the main thing is to cope with the technology and observe the proportions of the products.

How to cook pudding at home with liver - recipe

Ingredients:

• 250 g goose liver or duck;
• 3 eggs;
• 100 ml cream (fat content 33%);
• 1 stalk of leek;
• 20 ml of white wine;
• 10 ml brandy;
• cinnamon;
• 20 g melted butter;
• 250 g of Isabella grapes;
• 50 g of sugar;
• olive oil;
• vegetable broth;
• water;
• salt, white pepper.

Cooking method:

This pudding is very tender and almost airy. To prepare it, finely chop the leek (its white part), stew in olive oil (with the addition of vegetable broth or water). Leave to cool. Clean goose liver from veins. Beat in a mixer, add eggs, cream, cooled leek from item 1, white wine, cognac (a couple of drops - you can’t do much, because alcohol will upset the balance of the eggs, and the pudding will not work), cinnamon. Beat everything for the preparation of the pudding for 20 seconds, then rub it through a strainer to make a pate mass. Arrange the mass in molds (ceramic or non-stick), pre-lubricated with butter, put in the oven for baking. water bath for 20 minutes at a temperature of 160-170 °C. To prevent the homemade pudding from getting crusty on top, cover all the molds with aluminum foil. Take the pudding out of the oven. Leave the puddings to rest for a couple of minutes, then remove them from the molds. Beat grapes and sugar in a blender, pass everything through a strainer. Heat the resulting juice in a saucepan to 80 ° C. Serve cooked pudding with grape sauce and bread toasts.

Homemade pudding "Ratatoul" - a recipe for cooking at home

Ingredients:

• 1 finely chopped onion head;
• 1 minced garlic clove;
• 10 grams or 2 tsp. low-fat sunflower or olive oil;
• 1 thinly sliced ​​red pepper;
• 1 thinly sliced Green pepper;
• 1 eggplant, quartered and thinly sliced
• 2 zucchini, cut into slices;
• 4 ripe tomatoes without skins;
• 2.5 grams of dried herbs;
• 15 grams (1 tablespoon) tomato paste;
• 5 ml (1 tsp) honey;
• 30 ml (2 tablespoons) red wine;
• ground black pepper;
• 8 slices of bread (without crusts), cut from a medium-sized loaf;
• sprig of parsley for decoration.
• Serve with 90 ml (6 tbsp) low calorie sour cream and Assorted Greens salad.

In this pudding, fry the onion and garlic for sunflower oil for 3 minutes, stirring constantly. Enter all other ingredients except bread. Mix well, bring to a boil, reduce heat, cover with a lid and simmer the pudding vegetables over low heat for 20 minutes. During this time, place 6 slices of bread in a 1.2 liter (2 pint) pudding mold, or 6 cups. Place the mold on a plate. Transfer the pudding to the bread, top with the remaining slices of bread, cut them to fit snugly, and fill in the gaps with the cut off residues. Cover the top of the pudding with a saucer and place something heavy to cook. Let the pudding chill overnight. Transfer the homemade pudding to a pretty platter, garnish with a sprig of parsley and serve with cheese and salad.

How to make lime pudding - recipe

Ingredients:

• 1 portion of caramel;
• 5 eggs;
• 200 grams of powdered sugar;
• 100 ml lime juice, strained
• zest of 1 lemon, very thinly sliced ​​(for garnish)

This pudding will have a delicate citrus aroma. For him, prepare the caramel, pour it into the mold and shake it so that the caramel evenly covers the bottom and walls. In a saucepan over low heat, beat the eggs with sugar and stir so that the mass turns white and begins to foam. Stir the lime juice into the mixture and pour it into the prepared pan. Put the form in a baking sheet, pour boiling water into it so that the water reaches the middle of the walls of the form with pudding and boil for about an hour - or so long that a toothpick dipped in the center of the form comes out of the mixture clean. Remove the finished pudding from the water bath and let cool. Remove the pudding, inverting the pan onto a serving platter, and garnish with lemon zest.

Sweet honey pudding at home - recipe

Ingredients:

• 500 ml of sweet white wine;
• 150 ml of pure honey;
• a pinch of cinnamon;
• 1 tsp grated lemon peel;
• 6 eggs;
• 130 grams of powdered sugar.

This pudding will turn out very sweet and quite exotic. And so, bring the wine to a boil, stir in honey, cinnamon and lemon zest, remove from heat and leave to cool. Break the eggs into a bowl, stir them and pour into the wine mixture. Make caramel using the indicated amount of powdered sugar. Pour the caramel into the round pan, tilting it so that it evenly coats the bottom and sides, and leave the pudding to cool. Preheat the oven to 180°C (mark 4 on the gas stove). Pour in egg mass into the pudding mold, place it on a baking sheet and add enough boiling water to reach the middle of the sides of the pudding mold. Boil the pudding for half an hour, then remove from the water bath and let cool. Turn the mold over before serving the pudding.

How to make pudding - recipe with almonds

Ingredients:

• Sunflower or olive oil for lubrication;
• unsalted butter for greasing the mold;
• 175 grams of blanched almonds;
• 175 grams of powdered sugar;
• 8 egg whites.

The magical nutty flavor in this pudding is simply mind-blowing. To bake the pudding, heat the oven to 180°C (mark 4 on the gas stove). Lubricate the baking sheet with vegetable oil, and the mold with butter. Spread the almonds on another baking sheet and toast them in the oven for a few minutes. Melt the sugar, add the almonds and cook, stirring constantly, until the pudding is golden brown. Transfer the pudding to the prepared baking sheet, let cool, and crush the almonds very finely. In a separate bowl, beat the whites so that they do not fall off, add the chopped almonds. Pour the pudding into the mold, put it on a baking sheet and add enough boiling water so that it reaches the middle of the walls of the mold. Simmer the pudding for 30 minutes or until a cocktail stick dipped into the pudding comes out clean. Taken out of the mold, homemade pudding is served chilled.

Video recipe for quick pudding with chocolate

Pudding- a traditional English dish, which in Great Britain has been made for many centuries before the Christmas holidays. At the same time, each British family has a personal recipe for this culinary masterpiece, which may differ both in cooking technology and in the list of ingredients.

As the story goes, the first pudding was not a dessert at all. In the 16th century, it was a sausage, which at that time could consist of the most unexpected ingredients, for example, meat trimmings, bread crumbs and more. Most historians consider pudding to be the fruit of the culinary imagination of prudent hostesses, since it can be made from absolutely any leftover food.

Some sources mention other information about the origin this dish. They say that the first pudding consisted of oatmeal cooked in meat broth. At the same time, such porridge was necessarily supplemented with various dried fruits, most often prunes.

At the end of the 18th century, sweet versions of the described product began to appear, which are known to the whole world today. Today, the classic pudding consists of flour and eggs, as well as milk, sugar and fruit. These ingredients are usually mixed until smooth and cooked in a water bath until a very beautiful airy treat is obtained (see photo). In addition, there are other varieties of this dish, which we will be happy to talk about in the next section.

types of pudding

Currently, there are a lot of types of pudding, but only a few of them can be attributed to the most popular:

• cottage cheese;
• coffee;
• bread;
• semolina;
• fruit;
• caramel;
• walnut;
• jelly;
• chocolate.

In addition, today vegetable pudding is popular, which can be prepared on a potato basis, as well as on carrots, squash and more. Such desserts usually have a low calorie content, therefore they are classified as diet foods.

In Greek cuisine, it is customary to do custard pudding based rice groats and starch. In Greece, such a dish was called "rizogalo". It can be served both warm and cold. The taste of the dessert does not change from this. AT Indian cuisine rice pudding is called "khir", and in Turkish - "syutlach".

German chefs usually make berry raspberry, currant and cherry fruit pudding. The Germans call this delicacy “rote grutze”. It is a delicate two-layer dessert with a jelly-like consistency.

In addition, very famous Japanese Purin Pudding, which consists of vanilla cream and caramel sauce. This is a very tasty and appetizing dessert. Before serving, it is necessarily decorated with whipped cream, a mint leaf, and a fresh cherry.

As previously mentioned, the described product can be made not only from sweet ingredients. There are puddings that cannot even be called a “dessert”:

• Yorkshire - baked batter, consisting of flour, eggs, milk and lamb fat;
• red - meat offal fried in batter;
• black - a traditional Scottish dish, which is a black pudding;
• white - Irish "pudding", which, as in the previous case, is a sausage, but in this case, it does not include blood.

A real dessert pudding is not only in the form of a pie, as many people think. This delicacy can be mousse, soufflé, jelly, as well as cream and more.

Use in cooking

In cooking, any liquid pudding is often used (fruit, chocolate, vanilla, etc.). It is usually added to the dish as an additional ingredient. With the use of pudding is often prepared:

• casseroles;
• cakes;
• pies;
• muffins;
• cottage cheese;
• rolls;
• ice cream;
• cookie;
• cupcakes.

Some housewives use pudding as a filling for cheesecake, as well as for apple strudel, etc. delicious cream pancakes, cheesecakes and many other ready-made confectionery products are often poured over.

Sweet puddings go well with hot drinks, while meat and fish puddings go well with side dishes and vegetable salads. In the latter case, the dish can replace any cooking masterpiece from meat and fish, and the whole point is its unusualness and originality.

What to replace?

You can replace pudding in recipes with cool custard, and even a store-bought cream from a bag will do. However, in this case, the product will need to be pre-beaten with milk, resulting in a milk mass of a homogeneous consistency that does not require subsequent cooking or baking.

Boiled semolina is also a good alternative to pudding. If necessary, it can be supplemented with fruit or berry puree. In addition to semolina, instead of pudding, it is allowed to use ready-made jelly or whipped cream.

If you mix milk, starch, granulated sugar and vanilla in one bowl, you will get a quick pudding that is perfect for making various pastries and more.

How to make pudding at home?

To make a real pudding at home, you do not need to be an experienced chef. It is enough to know the basic and at the same time very important rules for preparing this dessert, which we will discuss below.

• To obtain an airy pudding, it is recommended to beat the whites separately from the yolks. In this case, the whipped protein mass should be added to the pudding mixture only last.
• It is always best to use milk as a liquid base., since pudding cooked with water always rises very poorly.
• For even baking of treats, it is better to use a form with a hole in the middle. This famous dessert can also be baked in small cupcake tins.
• If the prepared pudding blank is immediately placed in a very hot oven, then only the surface of the product will be baked, while the inside will remain raw. To avoid this, it is recommended to increase the oven temperature gradually.
• The finished pudding should remain in the oven until completely cooled. Otherwise, the homemade dessert will lose its lush and airy texture.

Now let's take a look at the table below. In it, we will share the most popular pudding recipes that are very easy to implement at home. We also recommend watching the video below, in which we will talk in more detail about creating this incomparable delicacy with our own hands.

Cooking method
cottage cheese and orange pudding in the oven	First of all, preheat the oven to a temperature of one hundred and eighty degrees. While the oven is heating, thoroughly beat three eggs with granulated sugar (100 g), then combine the egg mixture with cottage cheese (250 g) rubbed through a sieve. Next, add the mass with the juice of one orange and raisins (to taste), then mix everything well. Fill the baking dish with the finished mixture, previously greased with butter. Bake the dessert for forty minutes. If the surface of the pudding begins to brown prematurely, then lower the oven temperature to one hundred and fifty degrees. In the same way, you can prepare a lemon delicacy, as well as grapefruit, etc.
cottage cheese and semolina pudding in the microwave	Beat one chicken egg with sugar (25 g), salt and vanilla (a pinch each). In the resulting composition, add cottage cheese (100 g), chopped with a blender, as well as raw semolina (1 tbsp.) And baking powder (0.5 tsp.). Mix everything well and pour into an ordinary clay mug, pre-lubricated with oil. After that, send the workpiece to the microwave and cook at full power for three minutes. After this time, let the pudding "rest" for two minutes, and then turn on the oven again for a minute and a half. A ready-made light dessert is served to the table immediately after preparation. If necessary, it can be supplemented with some kind of jam or jam.
simple apple pudding in a slow cooker	First of all, cook semolina in milk (1 cup and 450 ml, respectively). In the process of cooking cereals, do not forget to salt and sugar. When semolina is ready, add cinnamon (to taste) and a piece of butter to it, then let it cool. In the meantime, cut the apple into slices and also prepare four eggs. Separate the squirrels from the yolks and put in a cool place, and send the remaining yolks to the boiled semolina along with the fruit. After that, beat the chilled proteins until fluffy and also add to the semolina mixture. Place the resulting composition in the capacity of the multicooker and cook for an hour in the "Baking" mode. This recipe can also be used to make banana pudding, as well as strawberry, coconut, plum, pumpkin, etc.
cheese pudding in a water bath	Take seven chicken eggs and separate the whites from the yolks. Beat the first egg components with a mixer until air foam is obtained, and mix the second with salt (1 tsp), as well as with sour cream (0.5 kg) and sifted flour (350 g). Next, mix the sour cream mass, add grated cheese (250 g) and a protein mixture. Pour the resulting composition into a deep form, which is pre-greased with oil and lightly sprinkled with flour. You need to cook the pudding in a water bath for sixty minutes. The fire on the stove should be minimal.
meat pudding in a steamer	To prepare this dish at home, you need to prepare one hundred grams of any boiled meat (beef, pork, chicken) or offal (liver, lung, etc.). meat ingredient finely chop, top with milk (1/3 cup), white bread (20 g), egg yolk, salt (to taste) and spices (optional). Grind the resulting mixture with a blender, and then combine with pre-whipped egg white. Next, distribute the mass into molds and send to a double boiler for half an hour. Steamed pudding comes out very tender, juicy and tasty. Enjoy your meal!

Apart from conventional ways, some housewives make pudding in a yogurt maker and a thermomix. Both methods are very simple, the main thing is to strictly follow technological map while making the dessert.

Store homemade pudding only in the refrigerator. At a temperature of two to six degrees, it can be stored for up to seven days.

Benefit and harm

You can talk about the specific benefits of pudding only if you know what ingredients it is made from, because, as you already understood, this kind of dessert can have a different composition. The only thing that can be accurately distinguished is the rich content of proteins and carbohydrates. Also, almost every type of pudding (except meat) has a low calorie content, which allows it to be included not only in the usual menu, but also in the diet.

Thanks to the fact that this healthy treat has a delicate and soft texture, it can be included in the children's diet, as well as in the diet of the elderly and people with poor digestion.

To date, it is known for certain that pudding has a beneficial effect on the functioning of the stomach and intestines. This delicious dessert very useful for gastritis, as well as for peptic ulcers.

As for the negative side of this dessert, it also completely depends on its composition. For example, the classic pudding contains only one component that can harm the body - sugar. Today, however, there are pudding varieties made without this ingredient. They are usually specially designed for diabetics.

Despite the fact that the pudding has many varieties, each of them has a unique taste and aroma, and is also very attractive. appearance. Even the meat "dessert" looks so appetizing that it's hard to resist even while dieting. Properly prepared pudding can surprise and at the same time please even the most capricious sweet tooth.

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Pudding is a traditional English dessert based on eggs, cereals, milk, cottage cheese, flour and fruit. There are many variations of this dish, differing in combinations of ingredients and cooking methods. Only its delicious taste remains unchanged.

website shares the most interesting recipes pudding, which are also easy to perform.

Pudding with blackcurrant and cherry

Ingredients:

• ½ cup cherries
• ½ cup blackcurrant
• 2 tbsp. l. cornstarch
• 2 tbsp. l. sugar (preferably cane)

Cooking:

1. Rinse currants and cherries with water. Remove pits from cherries.
2. Mix cherries with sugar. Add blackcurrant. Put the mass on the stove and bring to a boil.
3. Dilute corn starch in water and pour into the mass. Stir and simmer for about 1 minute until thickened.
4. Pour into molds, cool and refrigerate until set. To serve, garnish the pudding with any dark berries.

Semolina with raisins

Ingredients:

• 80 g semolina
• 500 ml milk
• 120 g sugar
• 1 egg
• 120 g raisins

Cooking:

1. Soak raisins in a bowl of warm water. Boil milk, adding 65 grams of sugar, pour semolina and cook for 5 minutes over low heat, stirring constantly. Remove from fire.
2. Add raisins, but leave a little for garnish. Beat the egg in a separate bowl, adding a little of the mixture from the pan. Pour this mixture into a saucepan and mix thoroughly.
3. Prepare the caramel by melting the remaining sugar in a saucepan over low heat. Pour it into a baking dish. Pour semolina porridge with egg on top and bake in an oven preheated to 140 ° C for 25 minutes.
4. Allow the pudding to cool slightly before inverting onto a plate. Garnish with raisins or fruit pieces.

Crimson

Ingredients:

• 300 g rice
• 2 glasses of milk
• 50 ml cream
• 25 g gelatin
• 100 g ice cream
• 2 cups raspberries (you can use frozen)
• 1 cup of sugar

Cooking:

1. Soak gelatin. Rinse rice and boil until tender in three glasses of water. Cool and mix with milk, cream and melted ice cream.
2. Put the mixture on low heat and warm for 15 minutes.
3. Strain the soaked gelatin, mix with half the sugar and pour into the rice-milk mass. Mix, pour into molds and refrigerate.
4. Rub the raspberries with the remaining sugar. If desired, you can add a little cognac to the sauce. When serving, drizzle the chilled pudding with raspberry sauce and garnish with fresh berries.

Chocolate

Ingredients:

• 400 ml milk
• 2 tbsp. l. Sahara
• 2 tbsp. l. cocoa
• 2 tbsp. l. ground hazelnuts (optional)
• 2 tbsp. l. starch (preferably cornstarch)

Cooking:

1. Heat the milk over low heat so that it is very warm, but not yet hot.
2. Remove milk from heat, add all ingredients. Beat thoroughly for about 5 minutes until a homogeneous mixture without lumps.
3. Return mixture to fire. Bring to a boil while continuing to stir. Boil for 1 minute, then pour into molds.
4. Let cool and refrigerate for 2-3 hours.

Citric

Ingredients:

• ¼ cup flour
• 2 lemons
• 1 glass of milk
• 2 eggs
• ¾ cup sugar
• ½ tsp salt

Cooking:

1. Separate eggs into yolks and whites. Grate lemon zest, squeeze juice. Lemon without zest cut into rings.
2. Mix flour, sugar, lemon zest (2 tablespoons), salt, egg yolks, lemon juice (¼ cup), milk.
3. Beat the whites so that they do not settle. Add to dough and mix gently.
4. Divide the mixture into 4 portions and pour into portion molds. Put on a baking sheet. Pour about 1 cm of hot water into the bottom of the baking sheet. Place the pudding in an oven preheated to 180 ° C for 35-40 minutes.
5. Finished puddings can be garnished with lemon zest and lemon rings.

Curd

Ingredients:

• 400 g cottage cheese
• 400 ml heavy cream
• 4 eggs
• 1 lemon
• 6 art. l. Sahara
• 4 tbsp. l. flour
• 1 st. l. vanilla sugar
• creamy margarine for mold

Cooking:

1. Whisk the eggs. Add regular and vanilla sugar to them. Beat again until thick foam.
2. Add cottage cheese, cream, flour and zest of one lemon. Mix.
3. Grease molds with margarine. While stirring, pour the mixture.
4. Bake the pudding in the oven at 175°C for 40-50 minutes.
5. Serve with fresh berries, dried fruit or jam.

Cherry

Ingredients:

• 2-3 cups pitted cherries (can be made from compote or frozen)
• 1 cup of sugar
• 1 cup flour
• ½ cup milk
• 10 g baking powder for dough
• 40 g butter
• 1/4 tsp nutmeg
• 1 pinch of salt

Cooking:

1. Sprinkle cherries with sugar (2 tbsp.) Add half of the flour. Mix carefully with a spoon. Transfer the mixture to a baking dish.
2. Sift the remaining flour. Mix it with sugar, baking powder and salt.
3. Separately combine milk and melted butter. Whisking constantly, add dry ingredients and beat until smooth.
4. Spread the batter over the berries. Mix the remaining sugar with the nutmeg and sprinkle over the surface of the pudding.
5. Bake in the oven at 180 ° C for about 50 minutes (to form a golden, dense crust).

Lactic

Ingredients:

• ½ l milk
• 1-2 eggs
• 2 tbsp. l. Sahara
• 2 tsp vanillin or vanilla beans
• 2 tbsp. l. starch
• syrup (to taste)

Cooking:

1. Pour 400 g of milk into a saucepan, put on a small fire and dilute in it, stirring, sugar and vanilla. Boil.
2. Dilute the starch in the remaining cold milk, add the yolk (yolks, if the eggs are medium-sized) and gradually pour, stirring all the time, the yolk-starch mixture into a saucepan with milk and sugar.
3. Boil. Cook, stirring, 1-2 minutes. Remove from stove. If desired, add syrup for flavor.
4. Pour the hot mass into molds, after rinsing them with cold water. Cover with foil or film. Put in refrigerator. It can also be used hot as a cream for sweet dishes.

Rice with strawberry sauce

Ingredients:

• 150 g rice
• 500 ml coconut milk
• 3 art. l. coconut flakes
• 250 g strawberries
• 30 g sugar

Cooking:

1. Boil the rice in boiling water until half cooked (about 10 minutes), drain the water.
2. Put the rice back into the pot, pour over the coconut milk, add the shredded coconut. Cook over low heat, stirring regularly, 10-15 minutes. During this time, the milk should not evaporate completely.
3. While the rice is cooking, prepare the strawberry sauce. To do this, grind strawberries in a blender, add sugar and mix thoroughly.
4. Divide the rice pudding into glasses, top with the strawberry sauce and refrigerate for at least an hour. Garnish with strawberries when serving.

pistachio

Ingredients:

• 35 g pistachios
• 50 g brown sugar
• 235 ml milk
• 1 egg
• 1 st. l. cornstarch
• 1 st. l. butter
• 1 st. l. water
• 1 pinch of salt

Cooking:

1. Grind 25 grams of pistachios in a blender, add 2 tablespoons of sugar and water and continue to beat until a paste forms.
2. Pour the mixture into a saucepan and add milk. Heat the mixture, stirring constantly.
3. In a small bowl, mix 2 tablespoons of sugar, egg yolk, cornstarch and salt. Add some hot milk to make it easier to mix. Pour the mixture into a saucepan with milk and pistachio paste.
4. Continue cooking, stirring constantly, until the mixture thickens. Remove from heat and add butter. Whip until butter melts.
5. Pour the pudding into molds and leave to cool for at least 4 hours. Decorate with the remaining pistachios before serving.

Chocolate avocado pudding

Ingredients:

• 4 avocados
• ¼ cup coconut milk
• 4 tbsp. l. cocoa powder
• 60 g dark chocolate (80%)
• 3 art. l. honey
• 1 pinch of vanilla
• 1 pinch of salt
• coconut flakes (to taste)
• chocolate chips (to taste)

Cooking:

1. Blend avocado pulp in a blender.
2. Melt chocolate and cocoa powder in coconut milk, add vanillin, honey, salt.
3. Mix ingredients until smooth. To make the dessert thicker, put it in the refrigerator for several hours.
4. Garnish pudding with shredded coconut before serving. chocolate chips.

Banana protein

Ingredients:

• 1 liter of milk
• 4 eggs
• 350 g sugar
• 4 tbsp. l. (heaping) flour
• 2 bananas
• 50 g milk chocolate for sprinkling
• vanilla or nutmeg to taste

Cooking:

1. Mix flour, sugar (150 g) and nutmeg (vanillin is possible).
2. Bring milk to a boil, but do not boil. Switch off and let cool slightly.
3. Separate the whites from the yolks. Whisk the yolks with a whisk or fork. Mix with ¼ of warm (but not hot) milk.
4. Add the previously prepared dry mixture and stir so that the mass does not clump. Combine it with the remaining milk. Bring to a boil and simmer for a few minutes until thickened over low heat.
5. Beat egg whites with sugar until stiff. Slice bananas.
6. Divide some of the pudding into glasses. Put slices of bananas on top, protein cream on bananas, then bananas again. Finish off with the rest of the pudding. Decorate with chocolate chips. Put in the refrigerator for several hours.

Strawberry parfait pudding