Thickened semolina pudding. Semolina pudding like in kindergarten

Pudding is prepared from virtually the same products as semolina (milk, sugar and cereals). To make the casserole rise and brown, an egg and starch are introduced into it. If your child is not allergic, you can add raisins or cocoa powder to the ingredients list. It is most convenient to bake in a small form, greased with butter and sprinkled with breadcrumbs - it is easier to extract the pudding from it.

You can serve it warm or cold - that's not for everybody. The pudding is dense, slices well and holds its shape. It is moderately sweet, so you can generously sprinkle a portion with powdered sugar, pour over condensed milk, honey or syrup. We liked it with apricot jam and ice cream.

Total cooking time: 50 minutes
Cooking time: 30 minutes
Yield: 6 servings

Ingredients

• semolina - 120 g
• sugar - 3 tbsp. l.
• vanilla sugar- 1 tsp. or vanillin - on the tip of a knife
• salt - 1 chips.
• 2.5% milk - 500 ml
• chicken egg - 1 pc. + 1 yolk
• butter - 20 g + 10 g for greasing the mold
• corn starch - 1 tbsp l.

Preparation

Let the dessert cool, then refrigerate for 5-6 hours - during this time it will thicken and become more convenient for slicing. Cut into portioned cubes or triangles. Serve with jam, preserves, jelly, syrup or condensed milk, or sprinkle with powdered sugar. Enjoy your tea!

Ingredients:

• 0.5 l. milk
• 5 tablespoons semolina
• 1 tablespoon sugar (to taste)
• A small pinch of salt
• ½ packet vanilla sugar
• 1 chicken egg
• 1 tablespoon butter
• Oil and crackers for mold lubrication.
• As a gravy - jam, topping, sour cream, etc.

How sometimes you want to cook something original and tasty. And if it is also healthy dish, then the decision is certainly made to please yourself and your loved ones. Very much welcomed practically in
delicious sweet pastries for every family. Both adults and children love her, so we, the hostesses have to turn on our culinary fantasy and create something special and useful.
Oddly enough, baking does not always take a lot of time and money. You can bake wonderful products from ordinary products that are always at hand. Among these is the recipe for semolina pudding. Having prepared it, we can feed the child and at the same time give him a tasty treat.
If you liked this option, then we will prepare the products.

Semolina Pudding - Photo Preparation:

Personally, I have always loved and still love very much semolina... Both my daughter and my husband - everyone likes semolina porridge the way I cook it. But sometimes you want to cook something unusual from semolina. Like this unusual delicacy I somehow made my family happy. It turned out really charming and very gentle.

The semolina pudding recipe will be indispensable for those whose children simply refuse to eat semolina for a cut - there are quite a few of them. And for adults, such a dessert from childhood will seem incredibly attractive. The pudding is very tender, light, has vanilla taste and, importantly, it has an appetizing appearance... Making semolina pudding is pretty simple. And everyone eats with pleasure - just give it!

Semolina Pudding Products

• Semolina - 1/2 cup;
• Milk - 2 glasses;
• Eggs - 2 pcs.;
• Butter - 1/2 pack (100 grams);
• Sugar - 8 tablespoons (3 spoons for pudding and 5 for icing);
• Vanillin - 1 gram (2 grams in a sachet) you can use vanilla sugar;
• Salt - 1 pinch;
• Raspberries - 1/2 cup

Semolina Pudding Recipe

To begin with, pour milk into a small container and bring it to a boil, reduce the heat to minimum and stir constantly, gently pour semolina into the “milk whirlpool” in a thin stream. So we can avoid the appearance of uncooked dry lumps in the semolina.

After that, we increase the heat and, without stopping stirring, bring the porridge to a boil. Reduce the heat again and again, stirring constantly, boil the semolina for about 3 to 5 minutes.

The finished semolina should be quite thick. We remove it from the fire.

Now, while the semolina is hot, add sugar (3 tablespoons) and butter. Mix everything well until smooth. When the semolina has cooled slightly, add the vanillin.

Then you need to carefully separate the whites from the yolks. After adding vanillin, we enter egg yolks into a still warm semolina and beat a little with a mixer at low speed, so that the structure does not change much. Leave the semolina with the yolks until it cools completely when room temperature.

When the semolina has completely cooled down, beat the whites with a pinch of salt in a separate dry container until strong peaks.

Put half of the whipped egg whites into a container with cold semolina and mix well with bottom-up movements. Then add the rest of the proteins and mix thoroughly with movements from bottom to top.

Pour the resulting air mass into a greased mold and place in an oven preheated to 200 degrees.

Bake for about 25-30 minutes until formed golden brown... The pudding can now be removed from the oven. Before removing the pudding from the mold, first cool it at room temperature and then refrigerate until it cools completely. When the pudding is cold, you can remove it from the mold and place it upside down on a dish.

I decided to decorate this one a little cooking masterpiece and poured raspberry icing over the pudding. To do this, pour 5 tablespoons of sugar into a small container.

Preparation semolina pudding usually starts with making banal semolina. It is very important to stir it thoroughly during cooking to avoid clumping. Eggs (mainly yolks) are used as a bonding ingredient in manna pudding. You can also make semolina pudding with vanilla, cinnamon, cherries, apples, carrots, prunes, raisins, nuts, and other sweet ingredients.

Semolina pudding is cooked in a water bath, steamed, or baked in the oven in a greased form. Pudding is usually served chilled.

Semolina pudding: recipes

Simple semolina pudding.

Ingredients: 1 liter of milk, 200g of semolina, 4 eggs, 150g of sugar, 50g of butter, lemon zest, raisins, salt to taste.

Preparation: boil milk, add semolina, salt, simmer. Mash the yolks with sugar, mix with grated zest, washed raisins, add to the porridge, carefully add the whipped whites, transfer the whole mass to the mold and bake for half an hour in the oven.

Semolina pudding with cherries.

Ingredients: 75g butter, 125g sugar, grated zest of 1 lemon, 3 eggs, 250g 9% cottage cheese, 150g sour cream, 150g semolina, canned cherries seedless.

Preparation: whisk sugar, zest and softened butter white, add yolks, cottage cheese, sour cream, semolina to the mass, beat a little more, add the whipped whites, stir gently. Pour a layer of mass into the mold, put the cherries on top, another thin layer of mass on top, put the cherries again, cover with the mass, bake for 40 minutes in hot oven... Cool it down.

Semolina pudding with carrots and apples.

Ingredients: 700ml milk, 200g semolina, 150g carrots, 150g apples, 100g plums, 50g butter, 100g sugar, 2 eggs, 10g ground crackers, 200g fruit and berry syrup.

Preparation: grate carrots, heat with fat for 5 minutes, add sugar, peeled and finely chopped apples, pitted plums and heat for another 5 minutes. Brew liquid semolina porridge, boil over low heat until thickened, remove from the stove, add carrots and fruits, yolk, pounded with sugar, salt, stir, add whipped protein, stir gently. Grease a baking sheet with fat, sprinkle with breadcrumbs, put the mass on top, sprinkle with sugar, bake in the oven, serve, cut into portions and pour over the syrup.

Semolina pudding with prunes.

Ingredients: 15g semolina, 25g prunes, 15g sugar, 2 eggs, 60g milk, 3g butter, 1g citric acid; for the sauce - 10g of dried apricots, 15g of sugar, 1 stick of vanilla.

Preparation: sift semolina, pour into boiling milk, cook constantly stirring until thickened, remove from the stove, add sugar, prunes, cooked until half cooked and finely chopped, egg yolks, stir, add whipped whites, stir again, put the mass into molds, cook in a water bath. Top with apricot sauce when serving.

Serve semolina pudding with sour cream, jam, caramel or chocolate as a main or dessert dish.