Holiday pudding. What is pudding made of?

“Meet! Alice, it's pudding. Pudding, this is Alice." Everyone remembers Carroll's fairy tale, but what kind of pudding did the girl meet? There is a version that it was an English plum pudding, which for many centuries adorned the Christmas table of the British. Thick oatmeal with prunes, raisins, nuts, honey and bread crumbs, boiled in meat broth, looked beautiful, festive and appetizing. In later centuries, porridge was poured with cognac, set on fire and served on the table. One can only guess how the inhabitants of Great Britain ate such exotic things.

Many travelers wrote that they did not really like plum porridge (plum - plum), and some described another version of the pudding - made from chicken, eggs, bovine tongues, dried fruits, sugar, citrus peel and spices. A very unexpected combination, right? Modern puddings look different, and there are many different recipes for making them. And you, too, can learn how to make pudding with your own hands, using the advice of professional chefs.

Pudding - a mystery dish

Pudding is a dessert or snack that is prepared on the basis of a variety of products, with the addition of beaten eggs with or without sugar, with milk or butter. This dish is somewhat reminiscent of a casserole familiar to us. In classic recipes, the pudding is steamed or cooked in a bain-marie in a saucepan or oven, which gives it a distinct texture that is not like a pastry. Modern housewives prefer to bake this dish in the usual way, cook it in a slow cooker or microwave.

Once upon a time, the English poor used to put together the leftovers of food, and each time they got a new pudding. However, the puddings that were prepared in noble houses were also a mix of different ingredients, only the products were more refined and expensive - for King George V, for example, they made a pudding from 16 components. Pudding can act as an independent dish and be used to prepare other desserts.

Classic sweet pudding is made on the basis of rice porridge with egg, milk, berries, fruits and dried fruits. Sometimes alcohol, nuts, chocolate and cottage cheese are added to dessert puddings. Making pudding gives a lot of creativity, because the chef can mix different flavors, adding spices and seasonings, and this dish will never get bored. The English have a proverb: "You can only taste pudding while eating." So in vain they are considered stiff conservatives!

Cooking pudding at home: a few secrets of a successful dessert

Secret 1. Proteins for pudding should be perfectly whipped - to firm peaks, so that the dessert is fluffy and airy.

Secret 2. Do not get carried away with a large number of additional ingredients, otherwise the dish may not rise.

Secret 3. Pudding should be baked in a buttered pan. Don't pour too much batter into the mold, it should be at most three-quarters full or the pudding will leak out during the baking process and the dish will be hopelessly ruined - at least in terms of aesthetics.

Secret 4. Cook the pudding at a temperature of about 180 ° C for 30-40 minutes. Forget about the dish during cooking, do not look into the oven, and even more so - do not slam the door, otherwise the pudding will settle, lose its shape and turn into an ugly flat cake. You can watch the dish through the glass - if the pudding has risen and the edges are lagging behind the form, pull it out of the oven, after checking the readiness with a dry wooden stick.

How to make rice pudding at home

Try making classic rice pudding, which may become one of your family's favorite desserts. To do this, boil half a glass of rice in water and, when it becomes soft, drain the water, add a glass of milk to the cereal and cook a little more. Toward the end of cooking, sweeten the rice porridge with ⅔ cups of sugar, let it cool, while beating 1 cup of powdered sugar with 1/4 cup of soft butter until fluffy.

Enter 3 raw yolks in turn into the oil and mix it with rice porridge. Separately, beat 3 egg whites and a third cup of sugar into foam. Pour the batter into a greased pan and bake until done. Serve the most delicate rice pudding with sour cream and powdered sugar. It can be eaten both warm and cold - this will not affect the taste of the dessert.

Cottage cheese pudding with oranges

This light and airy cottage cheese pudding will leave no choice for any sweet tooth. It eats up instantly! Cook it for breakfast and see for yourself.

Beat 3 eggs and 100 g of sugar in a blender, add to them the fragrant zest of one orange and juice squeezed from half a fruit, add 100 g of raisins and 100 g of prunes, cut into pieces. Mix the mass with 250 g of fresh cottage cheese, put it in a mold and bake until done. There is one interesting point here - at first the pudding will rise, and then it will begin to gradually fall until it is completely baked. Don't worry - that's how it should be. Serve curd dessert with condensed milk, chocolate syrup or jam.

Semolina pudding: cooking at home

If your children do not like semolina, cook semolina for them, and they will eat it with pleasure, especially if you prepare this dish with fruits, dried fruits and nuts, and serve with sweet sauce. Kids will also ask for more!

So, cook semolina porridge from 2 cups of milk, 150 g of semolina and 50 g of sugar, put 100 g of butter in it and leave it on the stove.

Beat 2 yolks with 50 g of sugar until it is completely dissolved, mix with porridge, and then combine everything with whites whipped into a strong foam.

Cut a banana into circles, carefully mix it into the resulting mass, put it in a mold and bake in the oven for half an hour. When the pudding is browned on top, reduce the heat to a minimum and bake further, and if you do not have time, you can bake a dessert for 15 minutes in the microwave. This amazingly delicious and melt-in-your-mouth pudding will be requested by little ones very often!

Meat pudding for a light dinner

Appetizer puddings are very original and perfect for receiving guests. Meat pudding is a hearty, appetizing and at the same time light dish that will not burden your stomach in the evening and make you forget about food until the morning.

Blend 500g minced chicken, 3 egg yolks, a pinch of salt and any spices you like in a blender. Instead of chicken, you can take any other meat, but minced chicken is more tender. Mix meat with chopped and fried onion in vegetable oil and 3 whipped egg whites. Lubricate the form with oil, sprinkle with breadcrumbs, lay out the dough and bake for 15 minutes at a temperature of 220 ° C, and then another 15 minutes at 180 ° C. Serve with fresh salads and herbs.

Steam fish pudding

Let's try to cook the pudding according to all the rules - in a water bath. This tender and nutritious dish is ideal for children and medical nutrition. This pudding is easy to digest, satisfies hunger well and has a very pleasant taste.

Grind 1 kg of any fish fillet in a blender along with 150 g of white bread soaked in 150 ml of milk, add 80 g of sour cream and 5 egg yolks, 1 small grated carrot to the minced meat. Salt and pepper the mass, mix it with 5 whipped egg whites and put in a greased form, you can in portioned forms.

Place the mold in a bowl of boiling water and leave for 40 minutes. Souffle-like pudding is eaten by children with pleasure, and since seafood is rich in vitamins and minerals, cook this dish more often from different varieties of fish. Serve with light sauces, mashed potatoes and rice.

Diet apple and zucchini pudding

Few people would guess that the basis of a low-calorie and light pudding is ordinary zucchini. This dish will brighten up dietary everyday life and will not let you go astray from the “true path”. By the way, very tasty!

Dice one medium zucchini, pour 150 ml of milk over it and simmer until medium soft. Do not overdo it with milk, otherwise the pudding will turn out too soft. Cut 2 apples into cubes, add to the zucchini and simmer for another 5 minutes.

Mix the zucchini-apple mass with 4 tbsp. l. hercules, simmer for 3 minutes and leave to cool on the stove. And then beat everything with a blender, add 1 egg, beat a little more, season with 1 tbsp. l. honey and cinnamon. Pour the "dough" into a silicone mold, garnish with raisins and bake for 25 minutes at 200°C. The finished pudding is very tender. It turns out that diet and desserts are quite compatible!

English pudding is called the mystery of Foggy Albion, and, quite possibly, you will be able to solve it. Especially if you often cook puddings - and not only classic, but also unusual. It turns out that they come with buckwheat and millet, with cheese and mushrooms, and even with avocado and coconut. Many interesting pudding recipes are collected on the Eat at Home! website, so you will have to get acquainted not with one pudding, like the heroine in Carroll's fairy tale, but with many delicious desserts. Have a nice trip to the world of English cuisine!

Many are interested in the question of how to cook pudding at home. As a rule, such a dessert requires a small amount of ingredients and very little effort. Milky vanilla pudding, which children love, is especially popular. How to cook it yourself?

How to make milk pudding at home?

Milk dessert is very easy to make because it does not require a lot of ingredients. What does he need?

Ingredients for the dish:

• 1/3 st. large sugar;
• 2 tablespoons corn starch;
• 1/4 teaspoon fine salt;
• 2 1/4 st. whole milk;
• 3 large egg yolks, slightly beaten
• 3 tablespoons butter, cut into small pieces;
• 2 teaspoons vanilla extract.

Combine sugar, corn starch and salt in a small saucepan and blend with a mixer until smooth. Whisking constantly, slowly pour in 1/4 cup of milk and continue to mix. Add egg yolks and rest of milk.

Place the container over low heat and cook, stirring all the time, until the mixture begins to thicken. Only then bring it to a boil - you need to wait about 5 to 6 minutes. Reduce heat and continue to actively stir the mixture. It is best to do this with a wooden spatula, scraping the stuck product from the bottom and sides of the pan. This preparation takes approximately 3 to 5 minutes.

Remove the container from the heat and put the butter and vanilla extract into the dessert. Pass the pudding through a metal sieve. Immediately pour it into molds or deep bowls. Lightly press a piece of plastic wrap onto the top of the pudding to avoid crusting. Place in the refrigerator and refrigerate for approximately 2 hours. This is one of the easiest ways to make vanilla pudding at home.

How to make quick pudding

There are simpler types of this dessert. Semolina porridge, which children often do not want to eat, can be turned into an appetizing and attractive treat. To do this, boil the semolina and add raisins and candied fruits to the hot, not yet frozen porridge. Arrange the product in portions in deep plates. How to cook at home? Pour the still warm porridge with thick hot fruit jelly, let cool, then place in the refrigerator for final cooling. When the jelly and semolina harden, you get a sweet dessert.

How to make rice pudding

Speaking about how to cook pudding at home, we should not forget about its rice variety. This is the same classic dessert as curd mass or fruit jelly. What is needed for this?

Ingredients for the dish:

• 1/2 st. rice
• 4 tbsp. milk;
• 2 large egg yolks;
• 1 sachet of vanilla extract;
• 1/2 st. Sahara.

When talking about how to cook rice pudding at home, you need to use a slow fire first. Rice should be boiled in milk until the grains are soft and the milk should be absorbed into it. For a classic recipe, the amount of milk should be 3 and a half cups for half a cup of rice. The porridge may look a bit slippery, but that shouldn't be cause for concern: the pudding stiffens as it cools, and if you let the milk and rice cook further, the dessert will turn out too thick and tough.

In a medium bowl, beat the egg yolks, sugar and (if using). Slowly add rice porridge, whisking constantly. Pour everything back into the pot, place over low heat and simmer, stirring and scraping the sides and bottom of the pot constantly until the mixture thickens. The pudding is done when it coats the spoon without dripping. This can happen very quickly, so watch the cooking process carefully. Remove the container from the fire. Transfer the pudding to a bowl or dish and place a sheet of cling film on top of the dish to prevent a crust from forming.

It is also worth noting that there are numerous options for how to make rice pudding at home.

Thai version

Replace whole milk with coconut milk. You also need to add a quarter of a teaspoon of coconut extract. You can decorate the finished pudding with crushed toasted coconut pulp and chopped fresh mango.

Swedish version

Beat 3/4 tbsp. cold heavy cream until thick. Carefully place them on the surface of the chilled rice pudding.

coffee rice pudding

Add 2 teaspoons of instant espresso coffee powder to the product the moment you add the vanilla extract. The recipe for how to make pudding at home remains the same. Serve this dessert well with a dollop of whipped cream and any crunchy chocolate chip cookie.

Raspberry pudding on rice

In serving bowls or salad bowls, alternate layers of chilled rice pudding and fresh raspberries. You need to start with a pudding, finish with a few berries.

Rice soufflé

Preheat oven to 180 degrees. Butter the bottom and sides of a shallow baking dish and sprinkle with sugar. Beat the whites of 3 large eggs until frothy. Continue beating at high speed while slowly adding 2 tbsp. spoons of sugar. The output should be a dense mixture. Gently fold the beaten egg whites into the well-chilled rice pudding. Pour the mixture into the prepared baking dish. Bake for about half an hour until an attractive browned crust forms. Serve immediately, drizzled with bittersweet chocolate sauce.

brown rice pudding

Brown rice has a nutty, interesting flavor, so it's great for dessert.

Ingredients for the dish:

• 1/2 st. raw brown rice.
• 1/4 st. raisins.
• 1/3 st. dark brown sugar.
• 1/4 teaspoon ground cinnamon.
• A pinch of ground nutmeg.
• 1 teaspoon vanilla extract.
• A little salt.
• 1 can of condensed milk.
• 1.5 st. fatty cream.

Place the rice in a medium saucepan and cover with water 5 cm above. Bring it to a boil, turn on the burner and simmer over low heat until the grains are noticeably softer, about 30 minutes.

Preheat the oven to 200 degrees. Prepare a shallow baking dish. When the rice is cooked, drain it through a fine sieve. Add raisins, cinnamon, nutmeg and salt. Add condensed milk and cream, mix well. Bring the mixture to a boil and immediately pour it into a baking dish. Bake until the surface is browned and the rice is completely softened. It will take from one and a half to 2 hours.

Chocolate pudding

Many people love chocolate desserts. How to make chocolate pudding at home? It's very simple.

Ingredients:

• 1 ¼ cups sugar.
• ½ cup baking chocolate, chopped
• 2 ½ cups milk.
• ¼ st. corn starch.
• ½ teaspoon salt.
• 1/3 st. butter, cut into pieces.
• 2 teaspoons vanilla extract.
• Whipped cream if needed.
• Cooking chocolate pudding.

In a large bowl, combine sugar, melted chocolate, cornstarch and salt. While gradually stirring, pour in the milk. Cook the mixture for 8-10 minutes over low heat, stirring all the time. This is necessary until the moment when the pudding boils and thickens. Lower the temperature and heat for another 2 minutes.

Remove the pot from the heat and carefully add the oil and vanilla extract to the mixture. Stir gently until butter is melted. Pour the pudding into a large bowl, cover the top layer with plastic wrap to prevent a crust from forming. Let it cool down for about 10 minutes. You can serve it warm or chill it to a cold dessert. The finished product can be decorated with whipped cream.

Pudding is 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, like a simple casserole, can be a 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. Spread the mass in molds (ceramic or non-stick), pre-lubricated with butter, bake in the oven in a 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 the cooked pudding with grape sauce and toasted bread.

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 finely chopped 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 in 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 the egg mixture 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 is a classic English Christmas treat. This dish, popular in the UK, USA, Canada, Australia and the former English colonies, is made from flour, breadcrumbs, eggs, fat, cream and spices in a water bath. Word pudding derived from French boudin, derived from the Latin botellus, which means "little sausage" and proves that in ancient times pudding was not a dessert at all and included meat. Although in modern English the terms pudding and Christmas pudding are still distinguished, in the mind of the average city dweller, pudding is a sweet dessert for Christmas.

Let's not dive deep into the abyss of traditions and cult meanings of dishes. Let's dwell on the main details and immediately move on to the delicious. On the twenty-fifth Sunday after Trinity, a special prayer is said in English churches, which is a sign for housewives to start preparing the traditional Christmas pudding. This Sunday is called pudding or kneading. The date is floating, so the pudding is conditionally made on the eve of Christmas (which is December 25 for Catholics). More precisely, the pudding begins to be prepared 3 weeks before Christmas and the finished dish is left in a dark, cool place to ripen.

The English have several versions regarding the origin of the pudding. According to one, pudding was originally called thick oatmeal porridge cooked in meat broth (plum-porridge). Bread crumbs, nuts, honey and prunes were added to this porridge, served very hot. Such was the pudding back in the 16th century. According to another version, pudding originated as a means of preserving meat, which was stored in a cool place along with prunes. When cooking pudding, spices, cereals and prunes were added, and from the end of the 18th century, sugar was added. Apparently, the British really liked the sugar, who decided that someone in this bunch was superfluous. Superfluous, of course, turned out to be meat (or meat broth from the first version). Prunes also disappeared, remaining only in the name - until now, the Christmas cake is called plum (plum in English means "plum").

Already in the Victorian era, that is, in the 19th century, pudding consists of flour, fruit, fat and sugar with the addition of spices. The pudding became sweet and turned into a dessert. One less ancient dish. But every cloud has a silver lining, and the new pudding quickly won the hearts and stomachs of the sweet tooth. The delicacy really turned out to be delicious, it was easy to cook at home, and the new dessert did not require any special culinary knowledge. Pudding has become a truly democratic dessert and a symbol of the British Empire. The imperial scope influenced the composition of the new dish - now it had 16 ingredients from a wide variety of English colonies. It is this pudding that is now considered a classic. One of its first samples was presented in 1927 to King George V.
That was the imperial Christmas pudding. Check out the list of ingredients from various British colonies:

. 1 pound currant (Australia);
. 2 pounds raisins (Australia or South Africa);
. 5 ounces grated apple (British or Canada);
. 1 pound breadcrumbs (UK);
. 1 pound beef tallow (New Zealand);
. 6.5 ounces candied fruits (South Africa);
. 8 ounces flour (UK);
. 8 ounces sugar (West Indies or Guiana);
. 5 eggs (Britain or Ireland);
. 0.5 oz ground cinnamon (India or Ceylon)
. 0.25 oz ground cloves (Zanzibar);
. 0.25 oz ground nutmeg (West Indies);
. 1/4 teaspoon pudding seasoning (India or West Indies);
. A quarter of a gill of brandy (Australia, South Africa, Cyprus or Palestine);
. A quarter of a gilla rum (Jamaica or Guiana);
. Pint of beer (England, Wales, Scotland or Ireland).

There are many rituals associated with pudding in the UK. For example, each member of the family should take part in its preparation, and it is necessary to mix the dough from east to west in honor of the three wise men who visited the baby Jesus. A button, a ring, or a sixpence was kneaded into pudding dough. The one who found the button in a piece of pudding was waiting for a bachelor's life, and the ring - a wedding. A silver sixpence promised good luck in business and travel.

And the pudding also comes with a sweet sauce, without which you can’t do without it. Sauces to choose from - cognac or rum oil (brandy or rum butter), lemon or custard (custard). Finally, by candlelight, the finished pudding is decorated with a sprig of holly, poured over with a mixture of cognac and sugar and set on fire. It burns with a dull blue flame and creates a unique Christmas mood. By the way, it is not necessary to set fire to the pudding, but connoisseurs say that it is much tastier this way.

But from theory to practice. Let's make pudding like English grandmothers did. Surprisingly, only one in ten Englishmen now prepares their own Christmas pudding. The rest buy ready-made puddings in supermarkets.

One of the manyand modern pudding recipes:

Ingredients:
100 g flour
3 eggs,
150 g bread crumbs (preferably fresh)
125 g kidney fat,
100 g brown sugar
300 g raisins,
200 g of a mixture of candied fruits,
100 ml dark beer,
75 ml cognac,
50 g candied cherries,
50 g almonds
1 teaspoon ground cinnamon
½ tsp grated nutmeg
a couple of cloves (ground)
zest of one lemon
3 allspice peas (ground)
½ tsp ginger
salt to taste.

Cooking:
In a bowl, mix flour, bread crumbs, nutmeg, salt, spices, sugar and fat, which, by the way, can be replaced with butter or vegetable oil. Add zest, dried fruits and candied fruits, cherries and almonds and mix everything. Stop! Make a wish. We continue - add eggs, brandy and beer, mix with special care, cover the bowl with cling film and put in the refrigerator overnight.

On the second day, we select the form for the volume (about 1 liter), lubricate it with oil (preferably creamy, but you can also vegetable), shift the contents, tamp. Cover the pudding with paper so it doesn't dry out. To do this, cut out a circle of parchment under the diameter of the mold, grease it thickly with butter and close it like a lid. Additionally, you can attach a foil “lid” on top or pick up an iron one of a similar diameter. Tie a rope to the form or make a “handle” out of foil, for which you can freely pull the form out of hot water. Pour water into the pan so that it reaches the middle of the mold or a little higher, warm it and put the pudding mold in the pan. Bring the water to a boil and cook the pudding for 6 hours over low heat.

Remove the finished pudding, cool, remove the “lids” and make new ones from paper, but without oil. Again cover with a lid or foil and leave in a dark place to ripen until Christmas. Classic pudding matures for about 2 weeks, but you can reduce the time to a few days. Before serving, the pudding is heated again in a water bath for a couple of hours. And do not forget about coins and buttons, if you added them - eat carefully!

You have already realized that this is not all. Prepare the pudding sauce and hot sauce.

Ingredients:
4 yolks,
1 d. spoon of starch,
100 g sugar
500 ml cream or full fat milk
70 ml cognac,
vanilla or vanillin to taste.

Cooking:
Put the cream to bask over low heat, beat the yolks with sugar and starch. Add vanilla. Whisking constantly, add the hot cream to the mixture. Put the resulting mixture on the fire and, stirring constantly, make a cream, without bringing the entire mixture to a boil. Drizzle the pudding with cream or serve it separately - the choice is yours.

Finally, prepare the topping: mix 50 ml of cognac and 1 teaspoon of sugar or, better, powdered sugar. Pour this mixture over the finished pudding and set it on fire. Cognac can be replaced with rum. It is better not to use vodka, alcohol or other liquids that do not smell very good in the pour.

Not all puddings take that long to cook. If you do not take into account the instant puddings from the English supermarket, then the best choice for the impatient is rice or nut pudding, which cooks relatively quickly. They do not have complex flavors and specific structure, but they are also very good.

Ingredients:
150 g walnuts,
3 eggs,
250 g white bread,
¾ cup sugar
1½ cups milk
100 g butter.

Cooking:
Soak white bread crumb in milk. Dry the nuts, peel them and pass through a meat grinder or chop in another way. Rub the yolks with sugar, mix with nuts and soaked crumb. Add softened butter to the mixture. Mix well. Beat the whites, add very carefully to the main mass, slowly mixing. Transfer to a mold greased with butter or vegetable oil and sprinkled with breadcrumbs. Bake for 30-40 minutes, serve hot. Serve the sauce separately or pour it over the pudding.

Ingredients:
1 cup round grain rice
1 cup of sugar,
100 g butter,
2 glasses of milk
4 eggs,
50 g candied fruits,
100 g raisins,
Vanillin.

Cooking:
Rinse the rice well, put it in boiling water, after 10 minutes of boiling, put it in a colander, let the water drain. Drain the remaining water in which the rice was cooked, return the rice to the pan, pour hot milk over it and cook for another 15 minutes. Cool down. Rub the yolks with sugar, add vanillin, mix with rice. Add pieces of candied fruits, raisins, butter and crushed nuts. Whisk the egg whites into foam and add to the main mass. Stir gently. Transfer to a mold greased with butter and sprinkled with breadcrumbs. Bake for 30-40 minutes on medium heat. Serve fruit or berry sauce separately.

In addition to dessert puddings, there are unsweetened puddings - most often based on cereals, with meat or animal fat in the composition. For example, meat pudding on semolina. Don't let the composition scare you - the result is very interesting!

Pudding with meat and semolina (serving 1)

Ingredients:
120 g beef,
20 g butter,
10 g semolina,
½ egg
1/3 cup of water.

Cooking:
Clean the meat from tendons and fat. Boil and pass through a meat grinder. Combine with semolina, add the yolk and whipped protein. Stir and bring to readiness for a couple in the form. Put the finished pudding on a plate and serve with a piece of butter.

The technique of mixing ingredients with eggs, adding a lot of animal fat and steaming allows for some freedom in kitchen expression, which necessarily affects the composition of the pudding ingredients. In puddings, you can find many flavorings: chocolate, cottage cheese, apricot, peach or apricot mass, cookies, zucchini, carrots, rutabaga, fish, chicken and many different exotic ingredients. It should only be remembered that multi-day aging is not suitable for puddings containing fish, meat, cottage cheese or an abundance of animal fat.

You don't have to wait until Christmas or count 25 Sundays to make this wonderful English dish. Prepare the pudding for the occasion and according to your mood.

If you like cottage cheese, then everything is clear to you. If you are indifferent to it, find out: cottage cheese and cottage cheese pudding are not the same thing. Cheese pudding is impossible not to love. Basically. Although it usually contains only cottage cheese and nothing but cottage cheese (almost), this is a magical food. There are such amazing dishes in which the products are transformed during the cooking process.

Here are 5 recipes for cottage cheese puddings, so that you can choose between delicious, just delicious, very tasty, incredibly tasty and terribly tasty. Which one is which, decide for yourself, but all the recipes for cottage cheese puddings are favorites.

Cottage cheese pudding - recipe number 1, basic

The recipe is classic, basic. This is how it is cooked in England, the homeland of puddings: with eggs and flour. Knowing the basic recipe, you can complicate the composition and cooking technology. But such curd pudding is good on its own, so additional manipulations are optional.

Basic Recipe Ingredients

• cottage cheese - 750 grams
• eggs - 3
• salt - a pinch
• flour - 300 grams
• sugar - 120 grams
• vanilla essence or vanilla sugar - a couple of drops or a couple of teaspoons
• baking powder - a quarter teaspoon

How to make cottage cheese pudding

Put cottage cheese, sugar and vanilla sugar in a bowl (or drip essence). Separate eggs into yolks and whites. Add the yolks to the cottage cheese, and put the whites in a separate bowl.

Thoroughly, using a mixer, mix the cottage cheese with the rest of the ingredients.

Add baking powder and flour and mix well again. The dough will turn out quite steep, especially if the cottage cheese was dry.

Beat egg whites with salt until soft peaks.

Put a third of the whipped proteins to the cottage cheese. Mix very gently and carefully with a spatula or spoon, moving them from the bottom up - do not lose the air that enriched the protein and which will give softness and airiness to the future pudding. Next, lay out the remaining protein and mix gently again.

Curd mass from steep will become soft.

Preheat the oven to t 180. Lubricate the baking dish with butter. Pour the dough into the mold, spreading it evenly.

Bake for 40-55 minutes, checking readiness as usual - with a wooden stick. Remove the finished pudding from the oven, let it stand for 10-15 minutes, and then turn it over or take it out of the mold onto a dish.

Delicate cottage cheese pudding can be served warm or cold. Milk and fruit sauce are begging for it. In addition, it can be served with condensed milk, any jam, sour cream.

ON A NOTE

Cottage cheese for pudding can be taken with any fat content. If you use fat-free, then the baking powder can be omitted. You can also combine two types of cottage cheese: pasty and grains, in which case the texture of the pudding will be softer than if you take only grains.

Do not put a lot of flour, do not hammer the curd taste.

Cottage cheese pudding - recipe number 2, with cherries

By adding fruits or berries to the curd, we get a completely new taste and texture of the pudding itself. You can make cottage cheese pudding with any fruit (berries), but it is desirable that they be sweet. Dryer ones, such as cherries, are better so that excess liquid does not interfere with baking and rising when baking.

Sweet cherries are also good because they practically do not change shape after baking, remaining the same elastic and attractive. It is ideal for those who do not like cloying sweetness.

Ingredients for fruit pudding recipe

• cottage cheese - 750 grams
• cherries - 400 grams, pitted
• eggs - 4
• semolina - 80 grams
• sugar - 150 grams
• pinch of salt, vanilla optional

How to make cherry pudding

Separate the eggs into yolks (in a deep bowl) and whites (in a not very deep bowl). Beat the yolks with sugar - the sugar should almost completely dissolve, and the yolks will increase in volume and brighten.

Put all the cottage cheese to the whipped yolks and mix thoroughly (you can use a mixer at low speed).

Pour semolina, put vanilla and add a small pinch of salt. Mix well again.

Beat egg whites until firm but soft peaks form.

Put the proteins to the cottage cheese and mix. Do this carefully, lifting the curd mass from below. Do not use a mixer, only a spatula or spoon.

Wash the cherries, pat dry and remove the pits. Grease a baking dish with butter. Heat the oven to t 180.
Put half of the curd dough into the form. Place cherries on top.

Then pour the second half of the dough and again a layer of cherries.

Place in the oven for 50-1 hour. Check readiness with a wooden stick.

Let the pudding cool slightly, remove from the mold and serve. Various fruit and berry sauces, sour cream, jam, fruit, vanilla or plain yogurt are suitable for pudding.

ON A NOTE

If you want to make a pudding with cherries or canned fruit, then be sure to remove excess moisture (throw it on a sieve). Sour must first be sweetened by sprinkling with sugar and leaving for 20-30 minutes.

Semolina can be replaced with flour or cornstarch.

Cottage cheese pudding - recipe number 3, with sour cream

Undoubtedly, any cottage cheese pudding is delicious with sour cream. And what if it is not served with her, but done? Two in one, so to speak. Here is such a pudding, for example.

Recipe Ingredients

• cottage cheese - 750 grams
• sugar - 150 grams + 6 tbsp. spoons
• flour - 250 grams
• eggs - 4
• sour cream - 500 grams
• vanilla - 1/2 teaspoon
• soda - on the tip of a knife

How to make cottage cheese pudding with sour cream

Beat together cottage cheese and 150 grams of sugar, add one egg at a time, continuing to beat with a mixer.
Add flour and soda.
Lubricate the form with oil, pour the dough and bake in an oven heated to t 180 for 45-50 minutes.
Remove, let cool for 15 minutes.
Mix sour cream with the remaining sugar (if you don't like it, add some sugar) and vanilla. Spread over the surface of the pudding.
Place in refrigerator for 4 hours.

ON A NOTE

Take fat sour cream so that it does not spread.
Bake in a spacious dish so that there is room for sour cream. Remove the form after you take it out of the refrigerator.
Serve the cottage cheese pudding with fruit or berries such as chopped strawberries.

Cottage cheese pudding - recipe number 4, with dried fruits and nuts

When there is no fresh fruit at hand, you can also make curd pudding from dried fruits, taking, for example, dried apricots, raisins and prunes. And add nuts. Despite such an abundance of additional ingredients, the pudding will turn out airy and tender.

Recipe Ingredients

• cottage cheese - 750 grams
• eggs - 3
• sugar - 4 tbsp. spoons
• vanilla sugar - 15 grams
• semolina - 4 tbsp. spoons
• prunes - 50 grams
• raisins - 100 grams
• dried apricots - 60 grams
• nuts (walnuts, almonds, pistachios - to your taste) - 100 grams
• salt - a small pinch

How to cook cottage cheese pudding with dried fruits and nuts

Separate the egg whites from the yolks. Mix the yolks, sugar AND vanilla too) and cottage cheese into a homogeneous mass.
Add mango, stir.
Cut prunes and dried apricots into small pieces.
Add nuts to the cottage cheese (you can chop a little beforehand), raisins, dried apricots and prunes, mix again.
Separately, beat egg whites with a pinch of salt until soft peaks form. Enter them into the curd mixture (do this carefully).
Lubricate the form with oil, put the dough into it and place in the oven preheated to t 170 for 50 minutes.
Cool the pudding (first in the form of 15 minutes, and then pull it out) and serve.

Cottage cheese pudding - recipe number 5, for children

It is unlikely that the baby will resist this cottage cheese pudding, even if he does not really like cottage cheese. Fragrant, airy, sweet - well, how not to eat this. If you have silicone baby molds, such as bears or cars, flowers or others, then bake baby cottage cheese pudding in it - the shape also matters when it comes to children.

Recipe Ingredients

• cottage cheese - 600 grams
• semolina - 60 grams
• milk - 150 ml
• egg - 3
• sugar - 150 grams

How to make cottage cheese pudding for a child

Cook semolina porridge in milk. Cool down.
Divide the eggs into yolk and white. Beat the yolk with 100 grams of sugar, then add cottage cheese and porridge, mix well.
Beat the protein with the remaining sugar until a strong foam. Enter into the curd mass, do it carefully.
Forms (no figured, take small portions) grease with oil, put the curd mass, put in an oven preheated to t 180 degrees and bake for 20-30 minutes (if in small forms) or 40-50 (if in large).
Serve slightly warm with sour cream or berries.