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Creamy pudding recipe. How to make pudding from a bag

Today we want to tell you about the favorite dish and the national treasure of all people in Great Britain. If you were fond of reading as a child, then you probably quite often came across lines describing Christmas pudding. And your imagination drew pictures where the prim inhabitants of the British Isles taste unusually delicious dessert with your family. But until now, few people imagine what kind of dish it is and what its real taste is. In this article we will try to answer the question: "Pudding - what is it?"

Second course, appetizer and dessert

The history of the appearance of this dish is lost in the centuries. According to one version, the distant ancestor of pudding was a simple oatmeal which was cooked on meat broth added nuts, honey and prunes. According to the second, it turned out as a result of an attempt to make canned food, when the peasants put boiled meat in the dough and added prunes to it. One way or another, but in the 18th century, pudding acquired the look that we are used to seeing.

Modern pudding - what is it?

If you have ever tasted a dessert that is sold in modern supermarkets, then you hardly have an idea of the real taste. of this product... In England, every self-respecting family has kept a brand name for centuries and prepares it for big holidays, observing all the necessary rituals. There are four main types in modern cooking. of this dish: from flour, from meat and fish, from cereals and from dairy products.

Plum pudding

The combination of products in the most popular form of pudding is somewhat unusual and may even shock some particularly sensitive Russians. And that's not to mention the way it is prepared. Party pudding - what is it? IN classic recipe includes about 16 ingredients, but must be: bread, nuts, rum, eggs, dried fruits and spices. All products are mixed in a specific order. The resulting mass is doused in flour, placed in a cloth and cooked over low heat for about four hours. The Christmas pudding is then cooled and placed in the refrigerator for several weeks, where it should ripen and harden. True gourmets recognize only a one-year-old product, but ordinary citizens wait only a few months for it to be ready. Before serving on the festive table, the dessert is poured over with rum and set on fire.

with photo

This light airy dessert with candied fruit can be prepared for breakfast and served with morning tea. To prepare it, we need:

450 grams of medium fat cottage cheese.

Two tablespoons of powdered sugar or a substitute.

Two tablespoons of flour.

Three chicken eggs.

Candied and sesame seeds.

Carefully wipe the cottage cheese, add sugar or stevia, yolks and flour. In a separate bowl, beat the egg whites with salt and add them to the main product. Cut candied fruits into small pieces and mix them with other ingredients. Grease the baking dish with oil and sprinkle with sesame seeds. Pour water into a deep baking sheet and set it in the lower sector oven... Place the future pudding higher, light the fire and cook for about half an hour. In order for our dish to be covered with a beautiful golden brown crust, do not forget to grease it with the remaining yolk. Puddings for children with candied fruit or nuts can be served both cold and hot.

Portion pudding

This simple recipe doesn't require any special culinary skills from you, and the result will exceed all expectations. Make a delicious vanilla pudding for your bachelorette or kids' party.

Every country's cuisine has a dish that is considered traditional for their cuisine. Pudding- a dish originally invented in England and is still a classic Christmas attribute festive table any Englishman. Consider what pudding is and where the dish comes from.

History of pudding

The history of the dessert goes back centuries. Back in the 16th century in England, thick oatmeal was cooked in meat broth, and it gave rise to the preparation of a new dish. To improve the taste, the chefs for the holiday began to add bread crumbs, pieces of fruit, raisins, prunes, nuts and honey to the porridge. The dish was served immediately hot. By the 17th century, culinary experts saw that fruit pieces help preserve a dish for a long time, and the dish began to be used for cooking canned meat, in which, in addition to dry fruits, various spices began to be added. Meat, cooked together with flour, spices and fruits, was cooled and stored in a dark place.

With the advent of sugar in the 18th century, the dish underwent fundamental changes. The meat in it turned out to be superfluous, and by the 19th century, pudding had become a traditional English dessert and culinary symbol British Empire.

Imperial Classic Pudding Ingredients

The word pudding in translation from English (pudding) means "fat man", curbstone... And this name fully justified itself by the XX century. The imperial pudding recipe included 16 ingredients that were brought from a wide variety of English colonies.

The list of ingredients included:

The sophistication of the dish was appreciated by King George V. The delicious dessert has become an indispensable attribute of the Christmas festive table among the British. Moreover, the recipes for its preparation in each family are individual and constitute a family tradition. And here is the ritual of serving festive dish the majority of the inhabitants of England is the same and is a national tradition.

Pudding serving ritual

It is believed that the product must mature, so they begin to cook it 3 weeks before Christmas. An old tradition is the serving of a one-year-old dish made on the eve of the previous holiday. On a special Sunday, which is called "kneading" in England, the hostesses, after a special prayer, begin the magic of making Christmas pudding. This product may not spoil for several months, unlike traditional pudding cooked at other times.

The finished dish is placed in a cool, dark place. Prepare the dish just before serving on Christmas Day. The dish is seasoned with cream sauce: lemon, custard or butter - cognac or rum. Decorate the top with cognac and sugar topping, and then set it on fire when serving. At the same time, candles are burning on the table, and the rest of the light is extinguished. The pudding burns with a dull blue flame, which, according to gourmets, helps bring out the flavor of the dish while creating a Christmas atmosphere.

The found decoration, hidden in the product during the preparation process, is especially uplifting. By tradition, a button, a ring or a sixpence coin is added to the thick pudding mass. This is a kind of holiday prediction: a coin means good luck, a ring means a wedding, and a button means bachelorhood.

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Today in England on Christmas Eve, you can buy a variety of puddings that are not set on fire, but put on the table as a tribute to old traditions. This dessert is widespread throughout the world. It is not difficult to prepare it, but only the base remains from the old recipes: the pudding should include an egg, flour, fat, bread crumbs, spices, and cream. The dish is cooked in a water bath.

Pudding tonight

Pudding today is also used mainly as dessert dish... The variety of components allows you to experiment with the composition, but still the most popular are the following types of product:

In addition to dessert use, savory puddings are also made: meat puddings - white and red.

Let's describe the process of making pudding according to a modern English recipe.

Classic pudding recipe

In an adult's recipe delicious food necessarily includes rum, which is poured over it.

In addition, you will need the following ingredients:

Cooking method

Freeze fat for fast chopping. When grinding it, add flour and bread, a little dried and crumbled. It is necessary to obtain a homogeneous mass from this.
Add sugar and a little salt, mix everything.
Then add nuts and dried fruits, lemon zest and you can add spices to spice it up.
Add eggs, cream and rum to the resulting mass. Stir everything, put the mass in a special dish and leave in the refrigerator overnight, covered with cling film.
The next day, place the dishes with the future pudding in a pot of water, so that you get a water bath, and cook it for at least 4 hours.
Cool the finished dish, serve, pouring over rum.

In modern recipes for this dish, the very technology of its preparation is often changed.

For example, the recipe below.

To prepare it you need:

150 g walnuts;
3 eggs;
250 g of white bread;
a quarter glass of sugar;
one and a half glasses of milk;

Cooking process

Take a crumb of bread, soak in milk.
Dry the nuts a little in a pan and then mince or grind in a blender.
Separate the egg yolks and grind with sugar.
Combine all of the above ingredients, add melted butter.
Mix everything well.
Beat the egg whites and add them to the mixture.
Put the mass in a special oven-safe dish. Pre-grease the form with oil and sprinkle with breadcrumbs.
Place the dish in the oven for 30-40 minutes on medium heat.

The finished product is laid out on a dish and poured with vanilla sauce. The pudding is considered ready when it becomes elastic, lifts and lags behind the edges of the mold.

The recipe for curd pudding is very popular. Step by step photos his preparations are posted on many sites.

The popularity of curd pudding is explained by its airiness, lightness, and speed of preparation. This is a wonderful miracle morning breakfast.

Cooking tasty breakfast

We take a pack of cottage cheese, grind it with a tablespoon of sugar, add 2 yolks and 1 tbsp. flour. Beat the whites separately with a pinch of salt. Add to the curd mass, cut candied fruits and also add. Lubricate the form and put the resulting mass in it. Anoint the top with the remaining yolk so that the product is ruddy and beautiful. We put on water bath in the oven for 30 minutes. You can serve the dish hot.

Bon Appetit.

Pudding has been cooked all over the world for many years. Previously, it was a festive Christmas dish, but now it is prepared simply as a delicious and simple dessert, not only for a holiday, but also on weekdays.

The main secret of making pudding is the correct whites. This business has its own characteristics, so we have compiled for you all the rules for whipping proteins so that your pudding turns out to be tender and perfect.

Separate the whites from the yolks carefully. The yolks should not get into the whites, even a small part of them, otherwise the whites will not whisk into a lush foam.
Whisk the whites in a ceramic, enamel, or glass dish. You cannot use aluminum dishes, as then the proteins will acquire an ugly gray tint.
The beating container should be dry and preferably fat-free. To do this, simply grease the bottom of the bowl with cotton wool dipped in alcohol and let dry.
Begin to beat the whites at low speed, gradually increasing it. If you immediately start the whipping process at high speed, then there is a risk of getting a liquid mass, and not an airy foam.
Fresh whites foam better.
Beat the whites until they are hard peaks, turn the bowl upside down - the whites should not fall out of it. The spoon should leave a noticeable groove on the surface of the whites.
Add the whipped egg whites last to make the pudding tender and fluffy.

To prevent the pudding from settling immediately after baking, leave it in the oven until it cools completely. A sudden change in temperature can reduce the height of the pudding.
Be sure to grease the pudding pan butter or cover baking paper so that the dish does not stick to the mold.

IN classic pudding add berries, pieces of fruit, dried fruits and nuts.
The taste of the pudding completely depends on your imagination: experiment and you will get your own unique and very tasty dish.

We've put together the best classic pudding recipes for you. Try to make a dessert according to our step-by-step recipes and the result will surely please you.

Rice pudding was one of the first to come up with. And initially it was not only a dessert, but also a main course, in which sugar was simply not added and was put in insignificant quantities. Over time, rice pudding began to be prepared with various sweet additives.

You will need:

Rice groats - 0.5 stack.;
Milk - 1 glass;
Powdered sugar - 1 stack.;
Granulated sugar - 1 stack.;
Butter - ¼ stack.;
Egg - 3 pcs.;
A pinch of salt.

Preparation includes the following steps:

Remove the oil from the refrigerator, let it heat up at room temperature and will acquire a soft consistency. You will need to beat it later.
Boil rice in milk until tender. Add some more drinking water if necessary.
Add 0.5 cups of sugar to warm cooked rice and stir. Let it cool at room temperature.
Turn on the oven for heating at 180 degrees.
Whisk butter and icing sugar. The mass will become lush and increase in volume.
Wash the eggs, separate the white from the yolk. Put the whites in the refrigerator right away - they will whisk better when chilled.
Add the yolks one by one to the butter mixture, continue whisking.
Add rice to the mixture and stir with a spoon.
Brush a baking dish with a wedge of butter.
Remove the bowl of egg whites from the refrigerator and add a pinch of salt. Beat with a clean and dry mixer, starting at low speed. While gradually increasing the speed, beat the whites into a fluffy, dense foam until firm peaks.
In three stages, add the proteins to the dough, stirring gently and briefly from top to bottom.
Place the dough in a mold and place in the oven for 40 minutes.

Serve hot with sour cream.

Lemon pudding

You will need:

Egg - 3 pcs;
Butter - 60 g;
Sugar - 185 g;
Lemon - 1 pc;
Flour - 40 g;
Baking powder - ⅓ tsp;
Milk - 200 ml;
Powdered sugar - for decorating a ready-made dish.

Lemon pudding: step by step recipe with photo

Cooking includes the following steps:

Remove all ingredients from the refrigerator in advance. They should warm up to room temperature.
Wash the lemon with a brush. Then grate the peel on a fine grater, turning the lemon on all sides. Albedo - no need to rub the white layer under the skin. Delete it.
Juice the remaining lemon pulp. Squeeze out 50-60 ml of juice.
Turn on the oven and set the temperature to 180 degrees.
Grease a small baking dish with a piece of butter.
Wash your eggs. Separate the whites from the yolks. Put a bowl of proteins in the refrigerator - they should be chilled.
Beat the yolks with a mixer, gradually adding sugar, butter and grated zest. You will get a homogeneous, gentle airy mixture.
Add flour and baking powder to the mixture, stir.
Heat milk until warm. Add milk and lemon juice squeezed out earlier in a thin stream, stirring occasionally.
Add 1 drop to proteins lemon juice and beat until fluffy. Then add portions to the lemon mixture, stirring gently from top to bottom.
Pour the dough into a mold.
Place the dish in a baking sheet with water. Cook for 40 minutes.
Decorate with powdered sugar. You can eat it hot right away. When the pudding cools down, it thickens - very tasty to eat cold.

Curd pudding has already become a classic too, the dessert turns out to be tender, airy, and it is also a great way to feed children with cottage cheese if they do not like it in its pure form.

You will need:

Cottage cheese - 0.5 kg;
Egg - 4 pcs;
Granulated sugar - 150 g;
Semolina - 150 g;
Milk - 350 ml;
Salt - a pinch;
Butter - for lubricating the mold.

Curd pudding: a classic photo recipe

Preparation:

Remove milk from refrigerator. Pour there immediately semolina and put on a small fire. Boil for a few minutes. Cool it down. The mass will become very thick - the semolina will swell.
Wash the eggs outside and separate into whites and yolks. Put the bowl of egg whites in the refrigerator right away - whites whisk better when cold.
Turn the oven to 180 degrees.
Beat the yolks with sugar until a light mass is obtained. Add to curd and whisk with a blender until smooth.
Remove the bowl of egg whites from the refrigerator and beat until fluffy. Begin the whisking process at a low speed and then increase it gradually.
Add the beaten egg whites to curd mass in three passes. Stir gently with a silicone spatula from top to bottom, briefly.
Lubricate the pan in which you plan to bake the pudding with butter.
Place the dough in a mold and place in the oven. Increase the temperature to 190 degrees and bake for 30-40 minutes. The finished pudding should be well browned.

Curd pudding goes well with sour cream or any other sweet sauce.

You will need:

Milk - 400 ml;
Granulated sugar - 2 tablespoons;
Cocoa - 2 tablespoons;
Cornstarch - 2 tablespoons

Preparation:

Pour milk into a saucepan and place over medium heat. It is necessary to achieve a very warm state of milk, but not hot. The temperature will be about 50 degrees.
Turn off the fire. Add sugar, cocoa and starch to warm milk, stir. Whisk with a whisk for 5 minutes.
Turn on the fire again. Whisk until the mixture boils. After boiling, cook for another minute, and then turn off the burner.
Pour the pudding into small portioned forms... The pudding will thicken as it cools. Decorate the finished dish with powdered sugar, berries or sprinkle with grated nuts.

Banana pudding: a classic recipe

Banana pudding perfect for breakfast on a weekend. It is prepared quickly, the output is a very tasty dessert that will appeal to both children and adults.

You will need:

Banana - 1 pc;
Sugar - 2 tablespoons;
Flour - 3 tbsp;
Butter - 1 tbsp;
Butter - for lubricating the mold;
Milk - 1 tablespoon;
Baking powder - ¼ tsp

Banana pudding: a classic recipe with a photo

Preparation:

Turn the oven to 180 degrees.
Melt the butter in the microwave or on the stove.
Beat in an egg.
Add sugar.
Beat with a mixer for 3-4 minutes.
Mash a ripe banana with a crush and add to the dough.
Pour in milk and flour sifted through a sieve. Stir.
Grease a small baking dish with butter.
Lay out the dough.
Bake for a quarter of an hour until the pudding is done.

Decorate the finished pudding with powdered sugar and banana chunks.

Some people think that pudding and casserole are the same thing. Therefore, it is enough to mix all the ingredients, bake or steam it and get the pudding.

Most likely, the first puddings were prepared this way. But cooks are meticulous people. They perfected pudding recipes and proved that pudding is a very special kind of culinary art.

For puddings, they use almost the same ingredients as for casseroles: cottage cheese, semolina, rice, crackers, eggs, sour cream and milk. And also all kinds of spices, berries and fruits, cocoa and chocolate, rum, cognac, juice and fruit essence.

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

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

To make the pudding fluffy, the whites are separated from the yolks, whipped separately, and sequentially combined with other ingredients. The whipped protein is added to the mass at the very last turn, being careful not to destroy the bubbles.
For baking, use a special dish with a hole in the middle so that the pudding is baked well. Or they use small tins, for example, for a cupcake.
The pudding should not be put in a very hot oven, otherwise it will immediately become golden brown, and inside it will remain moist and unbaked. When removed from the oven, such a product quickly falls off.
First, the pudding is placed in an oven heated to 180 °, and then the temperature is gradually increased, bringing it to 200-220 °.
Take out the pudding from the oven only after it has cooled down a little.

Cheese pudding with orange

Ingredients:

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

Cooking method

Heat the oven to 180 °.
Eggs, not dividing into whites and yolks, are beaten with sugar until light, homogeneous.
Cottage cheese is rubbed through a sieve or chopped with an immersion blender.
The zest is removed from the orange, peeled, disassembled into slices and squeezed out. This makes about half a glass.
Mix the curd mass in a bowl, egg mixture, zest and orange juice.
The form is generously greased with butter and filled with curd mass.
Bake 30-40 minutes until golden brown... If the top of the pudding begins to brown actively, the temperature is lowered slightly.
The pudding is allowed to rest in shape, and then spread in portions on plates.

Microwave cottage cheese pudding

Ingredients:

semolina - 1 tbsp. a spoon;
cottage cheese - 100 g;
sugar - 25 g;
egg - 1 pc.;
baking powder - 0.5 tsp;
vanillin - a pinch;
salt - a pinch;
oil for lubricating the mold.

Cooking method

In a bowl, grind an egg with sugar, add vanillin and salt.
Cottage cheese is ground in a blender.
Combine with egg mixture.
Semolina and baking powder are added.
Mix everything and put it in a greased cup.
Place in the microwave and cook on high power for 3 minutes. Then they wait 2 minutes and turn on for another 1.5 minutes.
Served with jam or sweet sauce.

Breadcrumbs pudding with raisins

Ingredients:

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

For the sauce:

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

Cooking method

Separate the whites from the yolks. The yolks are ground with sugar until whiteness. Combine with milk and put on fire. While stirring, bring to a hot state. Remove from fire.
Crackers are broken into pieces and placed in an egg-milk mixture. Mix well, cover with a lid and leave to swell for 20 minutes.
Beat egg whites to "peaks" and combine with rusks. Washed raisins are also placed here.
Gently mix the mixture and place in a greased baking dish or small muffin tins. Leave to solidify.
For the sauce, the washed dried apricots are poured with boiling water.
When dried apricots are softened, they are ground in a blender along with water and sugar.
Serve the pudding, laid out on a plate, along with the sauce.

Rice pudding with raisins

Ingredients:

rice - 1.5 tbsp.;
milk - 800 ml;
sugar - 125 g;
butter - 30 g;
vanillin - to taste;
eggs - 2 pcs.;
raisins - a handful.

Cooking method

Rice is washed and boiled in milk until tender.
Separate the yolks from the proteins and beat with sugar.
Combine with cooled rice, adding vanillin and washed raisins.
Beat the whites to the "peaks" and gently combine with the rest of the mixture.
The round shape is abundantly greased with oil and the resulting mass is spread into it.
Pieces of butter are spread over the entire surface.
Boil the pudding in a water bath for 50 minutes.
Cool and serve with fruit or syrup.

English pudding

Ingredients:

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

Cooking method

Candied fruits and berries (fruits) from jam are poured with cognac and kept for 1 hour.
The liquid is poured into a bowl of crushed cookies.
The oil is ground with yolks and powdered sugar (take 2/3 of the total volume). Combine with cookies, fruits and almonds.
Whisk the whites with the remaining powdered sugar, salt and vinegar to "peaks" and gently mix with the rest of the mass.
The round shape is abundantly greased with oil and the resulting mixture is spread into it.
Cook in a water bath for 1 hour.
The pudding is chilled and tipped onto a flat dish. Sprinkle with rum, put sugar soaked in alcohol on top and set it on fire. Serve immediately.

Semolina pudding with prunes

Ingredients:

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

For the sauce:

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

Cooking method

The prunes are washed and boiled until half cooked. Cut into small pieces.
Semolina is poured into boiling milk in a thin stream and boiled, stirring, until thickened.
Beat the yolks lightly and combine with porridge. Prunes are also added here.
Beat the egg whites with a mixer until a thick, stable foam and mix with porridge.
The molds are greased with oil and filled with the resulting mass.
Cook in a water bath for 40-50 minutes.
Put the pudding on a plate and pour over the apricot sauce. For the sauce, dried apricots are boiled in a small amount of water and chopped in a blender along with sugar.

Chocolate pudding

Ingredients:

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

Cooking method

The butter is placed in a saucepan and melted on the stove. Pour cream and flour.
Mix everything with a whisk and bring to a boil.
Continuing to stir, add sugar, vanillin and chocolate.
Beat the yolks with a whisk until smooth, and beat the whites with a mixer until they “peaks”. Gently combine with the rest of the mass.
The mold is liberally greased with oil and filled with the resulting mixture.
Place in an oven heated to 180 ° and bake for 30–40 minutes.
Cool and place on a flat dish.

Apple and pumpkin pudding

Ingredients:

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

Cooking method

Semolina is soaked for 20 minutes in a little milk.
Pumpkin is cut into small pieces and stewed in milk until half cooked.
The apples are chopped, added to the pumpkin and stewed until soft.
Put sugar, stir and remove from heat. Cool down.
Add semolina, melted butter, raisins, nuts and zest.
The yolks are ground with sugar, the whites are whipped into a stable foam. The eggs are combined with the rest of the mass and everything is gently mixed.
The mold is greased with oil, sprinkled with ground breadcrumbs and filled with dough.
Place in the oven and bake for 30–35 minutes.
Cool and serve with fruit or jam.

Milk pudding

Ingredients:

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

Cooking method

Semolina is poured into hot milk in a thin stream and porridge is boiled. Close with a lid and leave for 10 minutes on the edge of the plate.
Butter and sugar are added to the porridge.
The whipped egg yolk and white are added separately. Mix gently.
The molds are oiled, sprinkled with breadcrumbs and filled with pudding dough.
Put in a double boiler, cover with a lid and cook for 40 minutes.
Spread on a plate and sprinkle with jam or sweet sauce.

Banana pudding

Ingredients:

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

Cooking method

A thin stream of semolina is poured into hot milk and porridge is boiled, stirring constantly so that there are no lumps.
Egg yolks are ground with sugar until whiteness and added to the porridge.
Bananas are ground in a blender and mixed with wine, zest and lemon juice.
Beat the whites with a mixer until "peaks".
Gently mix porridge, bananas and proteins.
The mass is laid out in a greased form and placed in the oven. Bake for 30-40 minutes.
Allow the pudding to cool slightly in the mold, and then put it on a plate. Pour over with fruit sauce.

Meat pudding in the oven

Ingredients:

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

Cooking method

Finely chop the onion and sauté in vegetable oil until transparent.
Minced meat is passed through a meat grinder twice.
Separate the whites from the yolks. Beat the yolks with salt and combine with minced meat.
Chop greens and garlic, add to meat.
Beat the meat mass in a blender until fluffy.
The whites are whipped until a strong foam and added in small portions to the minced meat.
The form is generously greased with oil and sprinkled with breadcrumbs. Spread the minced meat and level. Sprinkle with breadcrumbs and spread the butter pieces evenly.
Place in the oven and bake at 180 ° for 50 minutes.
Serve hot with a side dish or vegetable salad.

Meat pudding in a slow cooker

Ingredients:

minced chicken - 500 g;
milk - 100 ml;
egg - 2 pcs.;
onion - 1 pc.;
white bread (loaf) - 100 g;
salt to taste;
ground black pepper - to taste;
butter for greasing the mold.
chopped dill greens.

Cooking method

The crusts are cut from the bread, and the pulp is soaked in milk.
Minced meat, onions and bread are minced twice. Pour out the remaining milk, add pepper and salt.
Yolks are added to the minced meat.
Whisk the whites until firm foam and gently combine with the minced meat.
Grease the mold with oil and put the minced meat in it. Smooth with a spatula.
3 glasses of water are poured into the multicooker bowl and a form with minced meat is placed in a steaming container.
Lower the lid and set the "Steam" mode. Prepare the pudding for 25 minutes.
Cool slightly and place on a plate. Sprinkle with chopped herbs.

Steamed meat and semolina pudding

Ingredients:

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

Cooking method

The meat is boiled and passed through a meat grinder twice.
Carrots are finely chopped and seasoned with butter. Then grind in a blender.
They boil in milk semolina and cooled to a warm state.
Minced meat is mixed with carrots, porridge and yolks.
Beat the egg whites until they “peaks”, add them to the minced meat and knead gently.
The molds are greased with oil, the minced meat is laid out in them and placed in a steamer bowl or in a mantool. Cook for 30 minutes.
Serve hot with butter.

Any of these recipes are easy to follow and have the ingredients available. Knowing the peculiarities of preparing puddings, the hostess can replace one additional product (fruit or spices) with another, resulting in a completely new dish.

When the word "pudding" comes to mind the most delicate pastries melting in your mouth. This is partly true. But how do you cook pudding to make it like this? This is a traditional Christmas dish for the British - a dessert baked in a water bath. In its composition, sweeteners are required: sugar, honey, as well as milk, flour and vanillin. Initially, pudding was called porridge with meat and plum sauce... The fat tail fat was added to the composition, and before serving, it was soaked in cognac or brandy and set on fire. And now, varieties of meat puddings have been preserved in English cooking.

How to make pudding: you can't do without milk ...

Ingredients

Chicken eggs 3 pieces) Vanillin 1 gram Cottage cheese 1 package

Servings: 2
Cooking time: 1 minute

Cooking pudding

Features of the dish:

The main ingredient is not only flour, but also semolina, rice - the dessert sometimes resembles porridge.
We cook pudding not only in a water bath, but also in a slow cooker, in an oven, microwave oven.
It is enough to use puddings in sachets - you need to dilute them with milk according to the instructions.

But the main difference is that the dish is eaten fresh, and does not ripen for several weeks, like in the ancient Angles.

The recipe will benefit from the addition of dried fruits, bananas, berries. Ready-made pudding is served with jelly, custard or creamy, sour cream and sauces.

How to make pudding at home: a curd story

The dessert turns out to be healthy and tender. curd base... Needs to be lined with parchment or greased vegetable oil pan and put the dough there. Before cooking, grind the curd - use a sieve or blender.

Beat 3 eggs, add 3 tablespoons of sugar, salt to taste, send vanillin to the mass on the tip of a knife or a small bag of vanilla sugar.
Introduce 3 tbsp. tablespoons of semolina - replaces flour. Then it is the turn of the cottage cheese. Everything is mixed until smooth. Transfer the dough to the pan.
They are sent to the oven for 40-45 minutes at a temperature of 160 - 180 degrees.

A dish is baked in a microwave oven for up to 10 minutes, iron containers, containers with gilded and metal ornaments are not used!

Meet Alice, this is pudding: how to cook it?

The classic recipe for "angelic" dessert also does not require flour. But it looks like baked goods. You will need the usual products that are found in almost every kitchen: 0.1 kg of rice; 400 ml of milk; a handful of raisins; zest from half a lemon; a couple of Art. l. Sahara; 4 eggs and 2 tbsp. l. butter.

Put a piece of butter at the bottom of a heated frying pan, put rice washed under running water to it, pour hot boiled milk over it and send the zest there. Everything is languishing under a closed lid until the cereal is half cooked.
Separately whisk the yolks with sugar, vanilla, salt, stir in the raisins. The mixture is combined with rice "porridge", set aside from the stove.
Beat the whites separately until a thick, fluffy "cap" is made. Everyone connects. Place in a baking dish.

Dessert is prepared for 40-50 minutes at a standard temperature of 160-180 gr. When laying out on portioned plates, it is easy to notice that this dessert resembles a biscuit when cut, so you should not be afraid of falling off.

The main thing is that there is nothing easier than making pudding at home, the recipe will be mastered even by a teenager who is allowed to use the stove. And even if something does not work out, sauce or aromatic brewed tea will always help fix everything. This is how the atmosphere of a home holiday is created.

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