Raspberry pudding. Raspberry pudding with poppy seeds Chocolate avocado pudding
This morning I had to come up with a holiday breakfast that the kids would love. Guests were supposed to come to us - a married couple with two kids. I opted for pudding.
In general, this recipe in our family circle bears the humorous code name “MMM”, i.e. semolina, raspberry, poppy. All the sweet tooth in our family are big fans of this pudding.
This is a great alternative to traditional semolina. When my son gets tired of eating ordinary semolina, I cook him such a pudding.
Poppy gives the pudding a festive look, satiety and unusual taste. Raspberry layer makes the dish very fragrant.
Ingredients:
granulated sugar - 1/3 cup
sunflower oil (for greasing the mold) - half a tablespoon
breadcrumbs - 3 tablespoons
Complexity: average
Time for preparing: 4.5 hours (of which 50 minutes the pudding is baked and 3 hours cool in the oven)
Cooking:
This time, the preparation of the dish began not with the preparation of products, but with the choice of dishes. It is convenient to cook pudding immediately in portioned bowls, but I did not find any. So I made the pudding in a heat-resistant glass pan.
This form turned out to be very convenient for this recipe. It was high enough that the pudding could rise well in it. The original mass of the pudding almost doubled during the baking process.
It was also important for me that the oven had a good transparent door and lighting. So I calmly watched the pudding rise without taking it out of the oven.
After making sure that I had all the necessary items for baking the pudding, I got down to the actual preparation of the dish.
I cooked a fairly thick semolina porridge. Carefully stir it to avoid the appearance of lumps. I brought the milk to a boil and poured cereal into it in a stream. Added sugar and butter. 
I also added poppy seeds. My poppy was pre-filled with boiling water and squeezed with a piece of gauze.
I cooled the squirrels a little. Beat them slowly at first, then gradually increase the speed. The mass of proteins increased approximately 4.5 times.
Carefully introduced the protein mixture into the porridge.
I greased the glass pan with sunflower oil. Sprinkle the bottom and sides with breadcrumbs.
She laid out half of the prepared porridge.
Laid out a layer of raspberry jam.
Sprinkle the rest of the porridge on top.
I put it in a slightly preheated oven (the temperature was 150 degrees). Every 5 minutes I increased the oven temperature by 10 degrees. In 50 minutes the temperature increased from 150 to 250 degrees. Next, I turned off the oven, but left the pudding there for another three hours.
To make the serving of the pudding aesthetic, I decorated the dish with fresh berries.
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Pudding is a traditional English dessert based on eggs, cereals, milk, cottage cheese, flour and fruit. There are many variations of this dish, differing in combinations of ingredients and cooking methods. Only its delicious taste remains unchanged.
website shares the most interesting pudding recipes, which are also easy to perform.
Pudding with blackcurrant and cherry
Ingredients:
- ½ cup cherries
- ½ cup blackcurrant
- 2 tbsp. l. cornstarch
- 2 tbsp. l. sugar (preferably cane)
Cooking:
- Rinse currants and cherries with water. Remove pits from cherries.
- Mix cherries with sugar. Add blackcurrant. Put the mass on the stove and bring to a boil.
- Dilute corn starch in water and pour into the mass. Stir and simmer for about 1 minute until thickened.
- Pour into molds, cool and refrigerate until set. To serve, garnish the pudding with any dark berries.
Semolina with raisins
Ingredients:
- 80 g semolina
- 500 ml milk
- 120 g sugar
- 1 egg
- 120 g raisins
Cooking:
- Soak raisins in a bowl of warm water. Boil milk, adding 65 grams of sugar, pour semolina and cook for 5 minutes over low heat, stirring constantly. Remove from fire.
- Add raisins, but leave a little for garnish. Beat the egg in a separate bowl, adding a little of the mixture from the pan. Pour this mixture into a saucepan and mix thoroughly.
- Prepare the caramel by melting the remaining sugar in a saucepan over low heat. Pour it into a baking dish. Pour semolina porridge with egg on top and bake in an oven preheated to 140 ° C for 25 minutes.
- Allow the pudding to cool slightly before inverting onto a plate. Garnish with raisins or fruit pieces.
Crimson
Ingredients:
- 300 g rice
- 2 glasses of milk
- 50 ml cream
- 25 g gelatin
- 100 g ice cream
- 2 cups raspberries (you can use frozen)
- 1 cup of sugar
Cooking:
- Soak gelatin. Rinse rice and boil until tender in three glasses of water. Cool and mix with milk, cream and melted ice cream.
- Put the mixture on low heat and warm for 15 minutes.
- Strain the soaked gelatin, mix with half the sugar and pour into the rice-milk mass. Mix, pour into molds and refrigerate.
- Rub the raspberries with the remaining sugar. If desired, you can add a little cognac to the sauce. When serving, drizzle the chilled pudding with raspberry sauce and garnish with fresh berries.
Chocolate
Ingredients:
- 400 ml milk
- 2 tbsp. l. Sahara
- 2 tbsp. l. cocoa
- 2 tbsp. l. ground hazelnuts (optional)
- 2 tbsp. l. starch (preferably cornstarch)
Cooking:
- Heat the milk over low heat so that it is very warm, but not yet hot.
- Remove milk from heat, add all ingredients. Beat thoroughly for about 5 minutes until a homogeneous mixture without lumps.
- Return mixture to fire. Bring to a boil while continuing to stir. Boil for 1 minute, then pour into molds.
- Let cool and refrigerate for 2-3 hours.
Citric
Ingredients:
- ¼ cup flour
- 2 lemons
- 1 glass of milk
- 2 eggs
- ¾ cup sugar
- ½ tsp salt
Cooking:
- Separate eggs into yolks and whites. Grate lemon zest, squeeze juice. Lemon without zest cut into rings.
- Mix flour, sugar, lemon zest (2 tablespoons), salt, egg yolks, lemon juice (¼ cup), milk.
- Beat the whites so that they do not settle. Add to dough and mix gently.
- Divide the mixture into 4 portions and pour into portion molds. Put on a baking sheet. Pour about 1 cm of hot water into the bottom of the baking sheet. Place the pudding in an oven preheated to 180 ° C for 35-40 minutes.
- Finished puddings can be garnished with lemon zest and lemon rings.
Curd
Ingredients:
- 400 g cottage cheese
- 400 ml heavy cream
- 4 eggs
- 1 lemon
- 6 art. l. Sahara
- 4 tbsp. l. flour
- 1 st. l. vanilla sugar
- creamy margarine for mold
Cooking:
- Whisk the eggs. Add regular and vanilla sugar to them. Beat again until thick foam.
- Add cottage cheese, cream, flour and zest of one lemon. Mix.
- Grease molds with margarine. While stirring, pour the mixture.
- Bake the pudding in the oven at 175°C for 40-50 minutes.
- Serve with fresh berries, dried fruit or jam.
Cherry
Ingredients:
- 2-3 cups pitted cherries (can be made from compote or frozen)
- 1 cup of sugar
- 1 cup flour
- ½ cup milk
- 10 g baking powder for dough
- 40 g butter
- 1/4 tsp nutmeg
- 1 pinch of salt
Cooking:
- Sprinkle cherries with sugar (2 tbsp.) Add half of the flour. Mix carefully with a spoon. Transfer the mixture to a baking dish.
- Sift the remaining flour. Mix it with sugar, baking powder and salt.
- Separately combine milk and melted butter. Whisking constantly, add dry ingredients and beat until smooth.
- Spread the batter over the berries. Mix the remaining sugar with the nutmeg and sprinkle over the surface of the pudding.
- Bake in the oven at 180 ° C for about 50 minutes (to form a golden, dense crust).
Lactic
Ingredients:
- ½ l milk
- 1-2 eggs
- 2 tbsp. l. Sahara
- 2 tsp vanillin or vanilla beans
- 2 tbsp. l. starch
- syrup (to taste)
Cooking:
- Pour 400 g of milk into a saucepan, put on a small fire and dilute in it, stirring, sugar and vanilla. Boil.
- Dilute the starch in the remaining cold milk, add the yolk (yolks, if the eggs are medium-sized) and gradually pour, stirring all the time, the yolk-starch mixture into a saucepan with milk and sugar.
- Boil. Cook, stirring, 1-2 minutes. Remove from stove. If desired, add syrup for flavor.
- Pour the hot mass into molds, after rinsing them with cold water. Cover with foil or film. Put in refrigerator. It can also be used hot as a cream for sweet dishes.
Rice with strawberry sauce
Ingredients:
- 150 g rice
- 500 ml coconut milk
- 3 art. l. coconut flakes
- 250 g strawberries
- 30 g sugar
Cooking:
- Boil the rice in boiling water until half cooked (about 10 minutes), drain the water.
- Put the rice back into the pot, pour over the coconut milk, add the shredded coconut. Cook over low heat, stirring regularly, 10-15 minutes. During this time, the milk should not evaporate completely.
- While the rice is cooking, prepare the strawberry sauce. To do this, grind strawberries in a blender, add sugar and mix thoroughly.
- decompose rice pudding into glasses, top with strawberry sauce and refrigerate for at least an hour. Garnish with strawberries when serving.
pistachio
Ingredients:
- 35 g pistachios
- 50 g brown sugar
- 235 ml milk
- 1 egg
- 1 st. l. cornstarch
- 1 st. l. butter
- 1 st. l. water
- 1 pinch of salt
Cooking:
- Grind 25 grams of pistachios in a blender, add 2 tablespoons of sugar and water and continue to beat until a paste forms.
- Pour the mixture into a saucepan and add milk. Heat the mixture, stirring constantly.
- In a small bowl, mix 2 tablespoons of sugar, egg yolk, cornstarch and salt. Add some hot milk to make it easier to mix. Pour the mixture into a saucepan with milk and pistachio paste.
- Continue cooking, stirring constantly, until the mixture thickens. Remove from heat and add butter. Whip until butter melts.
- Pour the pudding into molds and leave to cool for at least 4 hours. Decorate with the remaining pistachios before serving.
Chocolate avocado pudding
Ingredients:
- 4 avocados
- ¼ cup coconut milk
- 4 tbsp. l. cocoa powder
- 60 g dark chocolate (80%)
- 3 art. l. honey
- 1 pinch of vanilla
- 1 pinch of salt
- coconut flakes (to taste)
- chocolate chips (to taste)
Cooking:
- Blend avocado pulp in a blender.
- Melt chocolate and cocoa powder in coconut milk, add vanillin, honey, salt.
- Mix ingredients until smooth. To make the dessert thicker, put it in the refrigerator for several hours.
- Before serving, decorate the pudding with coconut flakes or chocolate chips.
Banana protein
Ingredients:
- 1 liter of milk
- 4 eggs
- 350 g sugar
- 4 tbsp. l. (heaping) flour
- 2 bananas
- 50 g milk chocolate for sprinkling
- vanilla or nutmeg to taste
Cooking:
- Mix flour, sugar (150 g) and nutmeg (vanillin is possible).
- Bring milk to a boil, but do not boil. Switch off and let cool slightly.
- Separate the whites from the yolks. Whisk the yolks with a whisk or fork. Mix with ¼ of warm (but not hot) milk.
- Add the previously prepared dry mixture and stir so that the mass does not clump. Combine it with the remaining milk. Bring to a boil and simmer for a few minutes until thickened over low heat.
- Beat egg whites with sugar until stiff. Slice bananas.
- Divide some of the pudding into glasses. Lay banana slices on top, on bananas - protein cream, then bananas again. Finish off with the rest of the pudding. Decorate with chocolate chips. Put in the refrigerator for several hours.
Strawberry parfait pudding
11.07.2016
recipe
Something pulls me this summer to experiment with raw food dishes. Just then, my sister gave me a package of chia seeds. They write that this is a terribly useful thing, as usual for raw foodists and vegans, it is simply irreplaceable 🙂 Today we treated ourselves to berry chia pudding. And everything is done this way.
Ingredients for 3-4 servings:
raspberries of two colors, one glass each (or raspberries and blueberries, or raspberries and some other berry without sourness) coconut milk 250 ml. (or any other plant-based milk, such as nut, sesame - recipes will be on the blog soon) chia seeds 7 tablespoons Jerusalem artichoke syrup 2 tablespoons (or any other healthy sweetener - dates, grape sugar, cane sugar)
Add Jerusalem artichoke syrup and chia seeds to coconut milk, mix everything well and leave overnight.
I put it in the fridge, but next time I'll just leave it on the table. Coconut milk contains some oil that hardens in the fridge and this creates some problem when making pudding in the morning 🙂
In the morning, grind two types of berries separately in a blender.
Now the most interesting. First, add red raspberries to the glasses in layers, then carefully spoon the chia seeds into the milk with a spoon. During the night this mass thickened. We put a little in the center, a little on the edge, that is, we don’t thump everything at once in the middle, but carefully, in a meditative mood, lay out the second layer with a teaspoon. And now we lay out the second type of berries on top. We decorate our pudding and treat our relatives!
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