Puddings: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pudding in the Russian sense of an English masterpiece is a delicate dessert. The main component may be cereals or flour, as well as cottage cheese. It is held together with eggs or just flour or semolina. These cereals tend to swell well and keep their shape, that is, they are pudding thickeners and stabilizers. But, of course, pudding with eggs turns out to be tastier and more tender, as the eggs are beaten well and give a great taste to sweet dishes. Moreover, eggs, combined with milk and other liquid dairy products, form a delicate cream in the pudding.

Classic recipe

This recipe, of course, comes from England. The classic pudding has been prepared there for Christmas for several centuries. This culinary masterpiece requires several hours of preparation. Even after everything seems to be ready, the dish should be stored for 2 months. At this time, it is soaked with all the dried fruits and nuts in the pudding.

Preparing a classic pudding in a water bath. It is necessary to have large dishes on which it is convenient to put a bowl of 1.5-2 liters, resistant to high temperatures. The bowl is placed so that from its bottom to the bottom of the pan is placedat least a liter of water, otherwise the liquid will quickly evaporate completely.

The pudding recipe is interesting with a large set of ingredients. Dried fruits are a must. They can be chosen at will: raisins, apricots, prunes, figs, pitted dates. It is good if there is an opportunity to get dried berries: cranberries, cherries and others. It's common to put nuts in Christmas pudding because they give it a festive feel.

Cooking process

1. To make one pudding, you need to take a pound of various dried fruits, berries and nuts combined. Pour them with 150 ml of brightly smelling alcohol, for example, rum. Such a tincture should stand for several days so that dried fruits and all other ingredients absorb the substances of the drink.
2. Sieve 120 gr. flour. Add s alt (0.5 tsp s alt) and 5 grams of various spices (nutmeg, ginger root, cinnamon).
3. In a separate bowl beat 180 gr. butter at room temperature, adding to it 120 gr. sugar (preferably brown).
4. To butter with sugar put 2 eggs and one tablespoon of honey. Crush white bread into crumbs. Add half a glass of bread crumbs to the bowl with butter. Then put flour with spices and nuts with dried fruits in this dish. Mix everything.
5. Wash the sides of a heat-resistant bowl well with butter. Pour the mass of pudding into this bowl. Flatten the top. Cover the bowl with a tight lid to keep the liquid from escaping. Set this dish in a water bath for 6 hours. Needed from time to timecheck the amount of water in the pot. Within 6 hours, it will evaporate significantly. You need to pour so that the water covers more than half of the bowl.
6. After 6 hours have passed, remove the bowl from the pan and leave to cool. The cooled pudding must be removed from the bowl and wrapped in cheesecloth, and then in cling film. So it should be stored for 2 months. From time to time it can be soaked with a few milliliters of alcohol.

This classic pudding recipe requires a lot of determination or just a strong desire to achieve a delicious result. And all efforts will certainly be justified.

Oven pudding recipes

In Russia, puddings are usually cooked in the oven, because this method is the easiest. Everyone has a baking dish. It is greased with oil, covered with breadcrumbs, then the mass is poured into the mold for the future pudding. It bakes quickly. You can eat immediately warm or cool first.

With the use of semolina

The recipe for semolina pudding is very simple, especially compared to the previous one. The dish is very he althy because it contains vegetables and fruits.

Ingredients for the semolina pudding recipe:

• 350g pumpkin pulp,
• 350g apples,
• 200 ml milk,
• 3 tbsp. spoons of semolina,
• 40g butter,
• 2 eggs,
• 2 tbsp. spoons of sugar,
• 1g cinnamon.

Cooking process:

1. Cut the apples and pumpkin into cubes.
2. Bring milk to 100 degrees, dip apples and pumpkin into it. Cook for 5 minutes.
3. Sprinkle grits. Boil for 5 more minutes. When the porridge has cooled, put sugar, egg yolks, cinnamon into it. Then put in the whipped whites and lightly stir the mass.
4. Treat the baking dish with sunflower oil. Pour the pudding mass into it. Keep in the oven for 15 minutes at 180 degrees.
5. Place pieces of butter on the hot casserole.

Classic semolina pudding

This is the easiest recipe ever. He is also a classic.

The ingredients for this dish are very simple:

• a piece of white bread or breadcrumbs,
• 1 glass of semolina,
• 1 liter of milk,
• 2 eggs,
• half a pack (90 g) of butter,
• half a tablespoon of granulated sugar,
• 1 tbsp honey,
• 1 gram of s alt.

Step by step pudding recipe with photo:

1. Boil 1 liter of milk, adding s alt and sugar to it. Gently add semolina, stirring constantly. Of course, there should not be lumps in a tender pudding. As soon as the porridge thickens, turn off the gas. Add honey and butter.
2. Separate the egg whites from the yolks. Beat egg whites well (you can just use a fork).
3. When the semolina porridge is cooled to a temperature of 40 degrees, you can put the whites and yolks, mix gently.
4. Process baking dishes with butter or sunflower oil. Sprinkle breadcrumbs on the bottom. Pour the pudding mixture into the mold. Put the dish in the oven or electric oven. The required temperature is 180 degrees. After 15 minutes the dish will bedone.

How to make breadcrumbs?

If there is no breading at home, it can be easily prepared from white bread. To do this, cut the bread into cubes 0.5 by 0.5 cm. Fry the pieces in refined vegetable oil.

The fire must be small. Let fry for 5-10 minutes. Then let the bread cool down a bit. While the croutons are cooling, they continue to dry in a hot pan.

Then, using a wooden pusher, you need to knead the croutons to small crumbs. Breadcrumbs are ready.

How to serve classic semolina pudding?

Semolina pudding can be eaten warm. In this form, it is well suited for children and replaces semolina. Warm pudding is still liquid, so it is better to put it in bowls or small deep plates. You can sprinkle the remaining crumbs on toast.

When the pudding cools, it will become firmer, like a casserole, but still very tender.

Rice pudding

This rice pudding recipe is famous for being a favorite with kids. To prepare this dish, stock up on pitted cherries from the summer.

Ingredients: 1 cup cooked rice, 100-200g flour, 300g pitted cherries, 200g sugar, 2 eggs, 3 chocolate-coated curds (or 200g cottage cheese), 2g baking powder.

Mix all ingredients. The dough should not be liquid. Treat the baking dish with oil, sprinkle with breading, pour the mass into it. Bake until tender.

Curd pudding

This pudding recipe with a photo shows that the dish is very tender. It will appeal to all lovers of cottage cheese desserts.

Curd pudding is baked in the oven. The recipe is very simple.

Ingredients: half a kilo of cottage cheese, 100 gr. semolina, 3-4 eggs, 160 gr. sugar, 30 gr. butter, 80 gr. raisins, 1 gr. vanilla, vegetable oil, breadcrumbs, 1 gr. s alt, water.

Cooking process:

1. Semolina pour boiling water (200 ml). It should swell within 5 -10 minutes.
2. Soak raisins.
3. Separate the yolks from the whites. Separately, beat egg whites until foamy and hold their shape, and egg yolks until white. Add sugar to the yolks.
4. Put egg yolks, vanillin, melted butter, softened raisins and semolina into cottage cheese. Gently introduce proteins, put s alt.
5. Treat the baking dish with sunflower oil. Put in a lot of pudding. Cook at 180 degrees until golden brown.

To make the pudding more tender, you need to add a little more liquid than the recipe says. For example, when preparing the above-described cottage cheese pudding, you can add 100 ml of milk or water additionally to the mass. The eggs will hold the ingredients together into a mass that won't fall apart.

Millet pudding

Millet is a very useful cereal. It is superior in value to wheat (that is, semolina and flour, which are often the main ingredients in puddings). Millet swells well and is fineharmonizes with the rest of the pudding ingredients.

Ingredients: 200 g millet, 450 ml milk, 3 eggs, 40 g butter, 1 tbsp. a spoonful of granulated sugar, 2 grams of s alt.

Cooking process:

1. Rinse the millet very well. Cook porridge with milk from it.
2. When the porridge has cooled, put the yolks, sugar, s alt, butter into it. Mix everything.
3. Beat egg whites until foamy, which holds their shape, and gently fold into the mass.
4. Treat baking dishes with sunflower oil, sprinkle breadcrumbs or semolina on the bottom. Bake in oven or electric oven. At 180 degrees, the dish will be ready in 10 - 15 minutes.

Millet pudding is a great breakfast for the whole family.

Buckwheat pudding

Buckwheat is another very valuable cereal. However, buckwheat pudding will have to be cooked with a blender because the buckwheat does not swell much when cooked.

Ingredients:

• a glass of buckwheat,
• 30g butter,
• 2 eggs,
• milk,
• 5 tbsp. spoons of granulated sugar,
• vanillin.

Cooking process:

1. Cook buckwheat porridge so that the groats are well boiled.
2. To the porridge put all the ingredients, except proteins. Grind with a blender with the addition of milk.
3. Beep the whites and fold into the porridge last.
4. Put the mass into a baking dish. Cook in the oven 15minutes.
5. Pour the finished dish with sour cream.

Pudding is a culinary art. Here you can experiment with components. The main thing is to remember the base of cereals, flour or cottage cheese, add the necessary amount of liquid to form a delicate texture and take care of the fastening component in the form of eggs or well-swelling products.

In the mass for the pudding, you can put something that will make the dessert special: nuts or berries. And if you decorate the pudding with powdered sugar, pieces of fruit or chocolate chips, then the dish turns into a festive pleasure, delighting with its taste and beauty.