Puddings have not yet become a very popular dish with us. Most people know about them only from the detectives of Agatha Christie. Moreover, everyone without exception believes that preparing this dish is very difficult, takes a lot of time and requires virtuoso culinary skills. We will not consider purely english recipes. It may well be that with regard to them all fears are justified. However, for example, pumpkin pudding is not much different from a casserole that any housewife prepares without hesitation and almost automatically. So get rid of all prejudices and go ahead - to conquer new gastronomic peaks!
pumpkin pudding
A pound of this vegetable is taken, cut into proportionate pieces, poured into a saucepan with half a glass of water and stewed until softened. The water will evaporate almost completely. The mass is transferred to a blender and processed into puree. Butter (about 70 g), pulled out of the refrigerator in advance, is rubbed with half a glass of sugar. With incessant beating, three eggs are added in turn, followed by half a glass of milk. A whole glass of flour is mixed with two tablespoons of baking powder and a pinch of salt and gradually added to the dough. For flavor, you can add a little vanilla or cinnamon. Pour into a greased baking dish ready dough and put in the oven at a temperature of +180 ° C. An hour later, the already prepared pumpkin pudding is taken out. The recipe suggests pouring it with sour cream whipped with granulated sugar. The treat is ready!
Pumpkin and apple pudding
For him, both components take 300 grams. First, pumpkin cubes are boiled in an incomplete glass of milk, where two tablespoons of butter are melted. When the vegetable is cooked to half, cubes of peeled apples are added to it; when the fruits are cooked, semolina is poured out - one and a half tablespoons. After five minutes, the future pumpkin pudding is removed from the fire; after cooling, the yolks of 2 eggs, beaten white with two tablespoons of granulated sugar, are poured into the dough. The mass is diligently kneaded, after which separately beaten yolks and cinnamon are added to it. The oven sheet is greased with oil, sprinkled with breadcrumbs (you can use flour), the pumpkin and apple pudding is evenly distributed over the surface, smeared with sour cream and put into the oven. Readiness is determined by a beautiful blush; if you don't trust purely visual methods, you can pierce the pumpkin and apple pudding with a match or a toothpick. The dough is not sticky - it means it's ready. You can get it, cut into portions and pour over sour cream.
Millet pudding with pumpkin
For him, porridge is boiled first of all, since it takes longer to cook than a vegetable. In addition, millet increases in volume when cooked, and in ready dish it and the pumpkin should be equally divided. Groats are poured into milk and boiled until thickened. Next, pumpkin cubes are laid in it, the pan is closed with a lid and hidden in the oven for forty minutes. After the specified time, yolks whipped with sugar are added to the mass at the rate of 2 eggs plus three tablespoons of sand per pound of mass. All components are mixed, the dough is laid out in greased molds, and the pumpkin pudding is placed in a double boiler for half an hour. It turns out a magnificent and tasty delicacy.
Cottage cheese pumpkin pudding
Unlike most recipes, for this vegetable (half a kilogram) is not boiled, but fried for five minutes - either in fat or on sunflower oil. The finished slices are removed, and the butter is beaten with the yolks of four eggs, cinnamon, lemon zest and half a glass of sugar. Half a kilogram of cottage cheese is poured into it (take dry, granular), two tablespoons of crackers (for greater uniformity, it is better to grind them in a coffee grinder) and whipped whites of two eggs. it is laid in a form greased and sprinkled with breadcrumbs in layers: pumpkin - cottage cheese - pumpkin ... It is placed in the oven for 20 minutes; then the surface is covered with the remaining two proteins, whipped with sugar into a foam - and again in the oven for a few minutes, so that the foam sets. Eating such a pudding from allows both hot and cold.
Pumpkin pudding with rice
The vegetable cut into slices is placed in a saucepan and poured with milk. For 800 g of pumpkin, a couple of spoons are enough. A piece of butter, sugar (two heaped spoons) and washed rice - half a glass are also added there. The dish is closed and sent to the oven. The finished mass is kneaded, three beaten eggs, two spoons are poured butter and the zest of half an orange. Everything mixes well; You can even use a mixer or blender. At the same stage, the dish is salted; however, salt, in principle, is an optional component, many cooks embody this recipe without it. Steamed raisins are added, pumpkin pudding is laid in a mold, sprinkled with cheese, sprinkled with olive oil or put in the oven until a crust appears. Note that this casserole can serve as both a dessert and a main course. It can be made sweet by simply adding sugar, or it can be served as a side dish with meat - both orange zest and raisins harmonize well with it.
Pumpkin pudding in a slow cooker
For its preparation it is necessary to carry out some preliminary work. For ease of calculation, the amount of ingredients is given in the accompanying multicooker. The pumpkin is cut and boiled; its amount as a result is one glass. White bread crumbles into cubes; three glasses of it are taken. Dried apricots (a third of a glass) are soaked for half an hour, then the water is decanted, and the apricots are cut. In a bowl combine pumpkin, two glasses of milk, two tablespoons of sugar, cinnamon (at your discretion) and three eggs. Bread with dried apricots is placed in the bowl of the apparatus and the resulting milk-pumpkin mixture is poured. It is necessary to ensure that the bread does not protrude from the liquid. If necessary, you can even press it down a little. After a quarter of an hour, when the bread is soaked and soaked, the lid closes, the baking mode is set for half an hour and with the valve open (without pressure). When the timer rings, the unit switches to heating mode; the pudding will stay on it for about ten minutes - for greater splendor. It remains to get, cover with whipped cream and call the family to feast.
pumpkin pudding- This is a great alternative to high-calorie desserts. O useful properties pumpkins can talk for a very long time. It is not only rich in vitamin E, calcium and iron, but also has excellent taste.
I offer you some delicious and healthy pumpkin pudding recipes that all your family members will love.
Recipe for pumpkin and apple pudding with semolina
Inventory: cutting board, spatula, knife, mixer, saucepan, grater, small baking dishes.
Ingredients
Step by step cooking
- First, we clean the pumpkin from the peel and seeds. It should be ripe, bright orange.
- We rub it on a coarse grater or finely chop.
- We spread the pumpkin in a saucepan, pour milk and simmer until half cooked, about 7 minutes.
- Apples are also peeled and grated. Any variety of apples is suitable for making this pudding, as long as they are not too soft. Choose firm, unripe fruits.
- Then spread the chopped apples to the pumpkin, mix and continue to simmer for another 5 minutes.
- Next, pour semolina into pumpkin-apple puree, mix and simmer until tender. Stir the puree constantly with a spatula during the cooking process so that it does not burn.
- We put the finished puree in cold water to let it cool down completely.
- Separate the egg into protein and yolk, and then beat the protein with a mixer until a stable white foam.
- When the pumpkin puree has cooled, add sugar, yolk to it and mix everything.
- Next, gradually introduce the protein. Spread it in parts and gently mix with the contents of the saucepan.
- Grease baking pans well with butter. I prefer ceramic molds, but you can use any.
- We spread the pudding in forms, evenly distributing the dough over the surface.
Since I am using ceramic molds, I put them in a cold oven, but you can preheat it if you are using another ovenproof dish.
- Bake the pudding in the oven for about 20 minutes at 180 degrees.
You can serve this pudding with cream or sweet fruit syrup. It also matches very well with honey and nuts.
video recipe
In the proposed video, you can see how easy this wonderful pudding is to prepare.
The most delicious pumpkin pudding recipe
Cooking time- 45 minutes.
Servings – 3.
Inventory: spatula, whisk, mixer, saucepan, blender, small baking dish.
Ingredients
Step by step cooking
Decorate the finished pudding on top pumpkin seeds and serve to the table. 
Videoreceipt
On the video you can see in more detail the entire process of making pumpkin pudding.
How to cook pumpkin and cottage cheese pudding in a slow cooker
Cooking time- 45 minutes.
Servings – 5.
Inventory: spoon, plate, blender, multicooker, baking molds.
Ingredients
Step by step cooking
- We clean the pumpkin and cut the pulp into small pieces. Pour into multicooker bowl hot water and install the steamer section. The water should be hot to shorten the cooking time.
- We spread the pieces of pumpkin in the prepared section and select the “Steam Cooking” multicooker program for 15 minutes.
- We put the cottage cheese, butter in the blender bowl and add the egg there. Then we send semolina, sugar and vanillin to the bowl. Grind all ingredients until smooth.
- When the pumpkin is cooked, take it out of the slow cooker and let it cool down. At the same time, we leave the multicooker in the "Heating" mode so that the water does not cool down.
- Then we send the cooled pumpkin to the curd mass and again grind everything in a blender.
- Put the finished pumpkin-curd puree into baking dishes. We only fill 2/3 of the mold, as the pudding will rise a little during the baking process.
- We put the molds in a container for steaming and send it to the slow cooker.
- We set the program "Steam cooking" for 15 minutes and press the "Start" button. Prepare the rest of the pudding dough in the same way.
Ready pudding can be served with jam or chocolate.
Fruit and berry recipes
pumpkin pudding
30 minutes
60 kcal
5 /5 (1 )
Pumpkin- a delightful gift of autumn, its wonderful, tender pulp contains a truly unique set beneficial vitamins, and the taste of this vegetable is special, incomparable with anything. Unfortunately, in our country they don’t really like to cook pumpkin, except for the famous porridge, which has already managed to get bored with everything. Completely in vain! Great recipe incredibly delicious pumpkin and apple pudding with semolina I inherited from my grandmother, who at one time knew how to cook wonderful dishes. Today I will share this recipe with you so that every housewife can make their own pudding, which is a real culinary masterpiece. What will you use to cook pumpkin pudding, in the oven or in the slow cooker, it doesn’t matter at all, the main thing is to take the process responsibly.
Kitchen tools
To make your pudding truly tasty and nutritious, prepare all the necessary kitchen utensils and utensils ahead of time:
- a frying pan with a Teflon or ceramic coating and a small saucepan,
- pudding molds (you can take ceramic cups),
- two or three tablespoons
- teaspoons,
- several capacious bowls with a volume of 200 ml or more,
- measuring cup or kitchen scale
- towels,
- cutting board and whisk.
To shorten the time it takes to make the pudding, you can use food processor with chopper or blender.
You will need
How to choose the right ingredients
The proposed pudding turns out to be perfect almost always, especially if you have chosen the right ingredients for it. To make the product tasty and healthy, listen to some tips.
- Be attentive to choice of pumpkin- it should be mature, but not overripe. It is not allowed to use a rotten ingredient, as well as a very dried one, it is better to use such a pumpkin in porridge.
- Absolutely any apples will do, but in my family they give preference for varieties "with sourness", you can also take sour plums or pears.
- Milk can be successfully replaced with kefir or yogurt, and ryazhenka is perfect for implementing the recipe.
- If you have small eggs, it is better to take a couple for the recipe, because if the pudding does not have enough “sticky” egg component in the composition, the product may turn out to be too loose or even liquid.
- Semolina can be replaced with a tablespoon of flour or potato starch, but do this only as a last resort, as flour pudding is not as tasty and tender.
Cooking in the oven
- Thoroughly peel the pumpkin, remove the seeds.
- Then we wash it under running water and grate it, you can use the chopper of a food processor.
- Pour the component into a saucepan, pour milk and mix with a whisk.
- Simmer over low heat until cooked through, about 5 minutes.
- In the meantime, peel and finely chop (or rub) apples.
- Pour them into a saucepan with pumpkin, mix thoroughly.
- We extinguish the mass for about five minutes, do not increase the intensity of the fire.
- Pour semolina, mix again and cook for another three minutes.
- After the specified time, turn off the stove, and cool the workpiece to a slightly warm state.
- Beat the egg white in a blender until a fluffy and strong foam is obtained.
- Pour granulated sugar into the chilled pumpkin mass, then pour the yolk.
- Stir, put the egg whites in the same place and fold them into the mass with a few confident movements.
- Lubricate the pudding molds with butter and put the resulting workpiece into them.
- Place the molds in a cold oven and bake until light, golden brown at a temperature of 170 degrees.
Cooking in a multicooker
- We bake the chopped pumpkin with milk using the “Stew” program for about three minutes.
- Then add grated apples, semolina and granulated sugar, mix.
- Simmer in the same mode for about five minutes, then put the mass to cool in a separate bowl.
- In a barely warm mass, we introduce the yolk and well-whipped protein, mix gently.
- We wash the bowl, coat it with butter and transfer the pumpkin billet into it.
- We level the surface of the mass with a spatula, turn on the “Baking” program.
- Bake the pudding for about ten minutes without opening the lid of the multicooker in the process.
- After the time has elapsed, turn off the device, let the pudding brew inside for another five minutes.
How can you diversify the standard recipe
To make your pudding even more delicious, tender and appetizing, you can add some extraneous ingredients to it that will transform beyond recognition. classic dish. For example, I myself often include some of the following ingredients in the recipe:
- dried fruits(prunes, raisins, dried apricots);
- fresh fruits(plums, pears, apricots);
- candied citrus fruits(orange, grapefruit, lemon);
- marmalade(strawberry, cherry, apricot);
- alcohol(a few drops of liquor or cognac).
What to serve with pumpkin pudding
Such a fragrant product can be successfully used as an independent breakfast dish or light lunch, and as a dessert after a plentiful feast of gluttony. Usually my family requires me to serve the following foods with pudding:
- cool drinks(kvass, fruit drink, fruit compote);
- sweet bakery products (cupcakes, shortcakes or cookies);
- fresh milk;
- tea or coffee.
- To prevent milk from “escaping” at the first stage of preparing the dish, do not cover the saucepan with a lid and mix the contents often with a spatula.
- At the last stage of cooking in a stewpan with pumpkin and apples, try to stir the mass every few seconds so that the components do not burn.
- If you are cooking pudding in non-ceramic molds, you can put the pudding in a preheated oven, just make sure that the temperature does not rise above 180 degrees.
- Be sure to chill the hot pudding blank before adding the beaten egg white and yolk to it, otherwise the egg will simply curdle, and your pudding will turn out to be too dense and will surely burn during baking.
- You can not rub the pumpkin or grind it in a blender - you can simply chop it finely with a knife, and after boiling, crush the mass with a kitchen crush. This advice is useful for those who are not available to some kitchen appliances.
- Try not to keep pumpkin pudding too long, even in the refrigerator: tomorrow it will not be as tasty as today, and in a couple of days it will completely turn into an inedible semi-liquid mass.
- Feel free to improve your culinary skills by cooking for your loved ones unusual treats from a pumpkin. For example, magical, as well as inimitably tasty, always attracting admiring glances, can become an excellent delicacy for both adults and children. In addition, prepare a fragrant one that all members of your family will definitely like.
Pumpkin pudding: video
The video below shows the detailed process of making the perfect apple and pumpkin pudding.
Pumpkin-apple pudding video recipe. A book about tasty and healthy food
Project website: http://www.videocooking.ru
Prepared according to the recipe from The Book of Tasty and Healthy Food:
PUMPKIN AND APPLE PUDDING
Peel the pumpkin, chop and stew in milk until half cooked; then add chopped apples and simmer until the pumpkin is ready, then add semolina, mix and cook for another 5 minutes. After that, cool, add sugar, yolk and whipped protein, mix gently, put on a greased frying pan and bake. Drizzle with oil and serve. Pumpkins - 100 g, apples - 100 g, milk - 50 g, semolina - 15 g, sugar - 10 g, 1/2 egg, butter - 20 g.
Baked for 40 minutes. #recipes
#yummy
#videorecipes
#cooking
#food
#zhanna
#videocooking
#breakfast
#dinner
#dinner
https://i.ytimg.com/vi/yHCvzd4I8GY/sddefault.jpg
https://youtu.be/yHCvzd4I8GY
2013-12-02T13:33:08.000Z
Pumpkin Pudding with Apples - amazingly tasty and tender dish, which can be prepared even by those who have never taken on such desserts before. What do you know about this dish? Maybe one of the readers knows how to cook it even more tasty and fragrant? Or do you know about some new additions to this amazing product? Share your findings in the comments, let's discuss pumpkin pudding from all angles! Bon appetit to everyone and always successful experiments in the culinary field!
In the autumn in the dachas it ripens very healthy pumpkin. From its bright orange pulp, you can cook a lot of very delicious meals. One of them is airy and very healthy casserole pumpkin with semolina. Most often, the dish is cooked in the oven, but you can bake it in a slow cooker.
The classic recipe for pumpkin casserole with semolina can be varied by adding cottage cheese, dried fruits, apples, citrus zest, and sour cream to the dough.
Pumpkin Casserole with Semolina - General Cooking Principles
To prepare the pumpkin for use, the vegetable must be thoroughly washed, cut into pieces and completely cleaned of the skin and seeds.
The prepared pumpkin is cut into small pieces and boiled until completely softened. Then pumpkin slices should be crushed in any way: puree in a blender or just mash with a crush.
It remains to put high-quality semolina into the finished puree, beat in eggs, add sugar and additional flavoring components (vanilla, citrus zest, candied fruits, fruits). Flour is not used. Semolina is needed to give the dish more viscosity. In addition, it will give the dough a special structure and flavor.
The casserole is baked, usually in an oven heated to 200 degrees. The cooking time depends on the power of the appliance and the thickness of the baked mass, that is, in fact, on the size of the mold.
Pumpkin casserole with semolina according to the classic recipe
The basic recipe for pumpkin casserole with semolina in the oven is suitable for those housewives who are preparing the dish for the first time. It turns out very delicious pastries, which you can eat for breakfast or take with you as a snack.
Ingredients:
Four hundred grams of peeled pumpkin;
One hundred grams of semolina;
2 tablespoons pitted raisins (optional)
One egg;
Packet of vanilla sugar;
Three tablespoons of powdered sugar;
Cooking method:
Cut a piece of pumpkin into slices, send to a small saucepan.
Boil pumpkin slices until soft in filtered water.
Pour boiling water over raisins.
Turn on the oven.
Mix ready-made pumpkin slices with powdered sugar and egg.
Beat everything until smooth in a blender or just mix thoroughly.
Drain water from steamed raisins and dry it.
Pour semolina, raisins and vanilla sugar into the pumpkin-egg mixture and mix everything again.
Grease the form or baking sheet with a piece of cold butter and sprinkle with an additional two or three pinches of semolina.
Put the dough, smooth with a silicone spatula and send to the oven.
After cooling, cut the pumpkin casserole with semolina and serve warm.
Pumpkin casserole with semolina and cottage cheese
Anyone who follows a low-calorie diet and follows a healthy diet should definitely try the casserole made from the main ingredients and with the addition of cottage cheese. Due to the curd component, the glycemic index of the dish is further reduced. Such a wonderful dessert for tea will not spoil the figure.
Ingredients:
Six hundred grams of pumpkin pulp;
Three hundred grams of wet, not dry cottage cheese;
Two eggs;
A glass of milk;
Three tablespoons of semolina;
A pinch of soda;
Three tablespoons of sugar (to taste);
A pinch of salt;
Vanillin sachet;
A little vegetable oil for the form;
A teaspoon of sesame seeds.
Cooking method:
Pour pumpkin cut into small cubes with drinking water, cook until completely soft over low heat.
Puree pumpkin pieces in any way.
Grind cottage cheese with a fork or turn into a homogeneous mass with a blender (if the cottage cheese is not too dry).
Boil milk, add semolina and cook porridge, not letting the milk boil. After the secondary boiling of milk, immediately turn it off.
Pour the norm of sugar and vanillin into the eggs, beat with a mixer or blender until foamy.
Combine pumpkin puree, cottage cheese, beaten egg mixture, add soda and mix everything well.
Pour the dough onto a sheet or a special form, sprinkle with sesame seeds on top and send to a cold oven.
As soon as the oven reaches the desired temperature, note the time and bake the casserole.
Pumpkin casserole with semolina and apples
One of the options for delicious homemade pastries is a pumpkin casserole with semolina in the oven, cooked with apples. It is especially delicious warm.
Ingredients:
Two apples;
One hundred grams of pumpkin;
Two tablespoons of semolina;
Two chicken eggs;
A glass of milk;
Two spoons of granulated sugar;
A teaspoon of butter.
Cooking method:
Pour sugar into milk and send to the fire.
Put the pumpkin slices in boiling milk and cook until tender.
Wash apples, peel and core, grate on the fine side of a grater.
Mix apples and boiled pumpkin.
Bring milk to a boil and add semolina.
Cook, stirring, for two to three minutes. Cool down.
Beat the eggs into a warm mass, mix with a spoon or spatula.
Put in a low form, treated with cream or vegetable oil.
Bake for about half an hour.
When serving, garnish with mint leaves and grated nuts.
Pumpkin casserole with semolina on sour cream
Pumpkin casserole will turn out very tender if you make dough on sour cream. Instead of sour cream, you can use another fermented milk product: fermented baked milk, kefir, curdled milk.
Ingredients:
Six hundred grams of fresh pumpkin;
Half a glass of sour cream;
A glass of pure semolina;
Half a glass of sugar;
Two eggs;
A teaspoon of baking powder.
Cooking method:
Pour the norm of semolina into a bowl, add the norm of sour cream and mix well.
Set semolina aside - swell for an hour.
Cook the pumpkin in a small amount of water, cool and puree.
Combine pumpkin puree, eggs and sugar, beat everything.
Put the baking powder and beaten egg mixture into the swollen semolina, knead thoroughly.
Pour the thickened dough into the greased form.
Cook pumpkin casserole with semolina in the oven, already heated to 190 degrees, for 35-45 minutes.
Pumpkin casserole with semolina and orange zest
A delicious sweet dessert made from pumpkin and semolina can be made spicy due to natural flavoring. orange peel. orange flavor completely masks the taste of pumpkin.
Ingredients:
350 grams of pumpkin;
150 grams of butter;
200 grams of semolina;
One orange;
Half a teaspoon of soda;
One hundred grams of sugar;
A drop table vinegar for extinguishing soda;
Cooking method:
Take the butter out of the refrigerator to soften at room temperature.
Boil the pumpkin as described in previous recipes in clean water.
Puree boiled pumpkin pieces with a pusher, blender or fine grater.
Put the resulting puree into a mixing bowl.
Remove the zest from the orange, squeeze a little orange juice.
Cut the butter into pieces and put on the pumpkin.
Pour semolina and salt there, mix.
Using a mixer, beat eggs with sugar (the mass should double in size).
Quench the soda with vinegar and add to the pumpkin. Instead of soda, you can take ready-made baking powder, which does not need to be extinguished.
Send the sweet egg mixture there.
Mix everything thoroughly, achieving uniformity. There should be no lumps.
Preheat the oven to 180-200 degrees.
Prepare a mold or baking sheet: grease with a piece of butter and sprinkle with a pinch of semolina.
Pour the dough for the pumpkin casserole with semolina into the mold and place in the preheated oven.
Bake for about half an hour, making sure that the dough does not burn. Top the surface of the casserole can be covered with foil if it is very browned.
When serving, you can decorate with orange slices and chocolate chips.
Pumpkin casserole with semolina in a slow cooker
Pretty easy to prepare pumpkin casserole in a slow cooker. If the kitchen has such an assistant, you can use it to get a tasty and healthy dessert.
Ingredients:
Four hundred grams of pumpkin;
Four tablespoons of sugar;
Five tablespoons of semolina;
A little salt to taste;
Half a teaspoon of cinnamon;
Vanilla sugar or vanillin;
One egg;
Tablespoon of butter natural oil.
Cooking method:
Boil pumpkin in salted water until tender.
Prepare pumpkin puree by chopping the slices in any way.
Mix warm pumpkin puree with egg yolk, butter, white sugar and vanilla sugar, semolina.
Mix the products until smooth, breaking up lumps, then beat with a mixer.
Beat the egg white separately until stiff peaks form. This will make the pastries deliciously airy.
Mix the protein with the main mass, mixing it with wide movements.
Cut out a circle from baking paper a little larger than the diameter of the multicooker bowl (to make sides) and cover the bottom.
Lubricate the paper with a piece of butter and pour the dough into a bowl.
Close the lid and cook on the baking mode for forty minutes.
After turning off the appliance, open the lid and allow the casserole to cool.
Take out the warm pastries by the paper tips and carefully transfer to a wide dish.
Cut the casserole into portioned pieces and serve immediately with tea or coffee.
Pumpkin Casserole with Semolina - Tricks and Useful Tips
If the baked pumpkin casserole does not want to leave the mold, you can help it. To do this, the form must be held for three minutes over hot steam or immersed in cold water for 2 minutes.
You should not send a pumpkin casserole with semolina to the oven that has not been preheated to the desired temperature. The cake may not rise.
Cook pumpkin casserole you can not only in the oven or slow cooker, but also in the bread machine. The miracle device will knead the dough itself, after which the screw must be removed and the bread machine turned on for an hourly cake or baking mode. If the casserole begins to burn, then the device must be turned off after forty minutes.
There is a very tasty casserole with sour cream, condensed milk, honey, nuts and dried fruits.
26.04.2016 03.07.2016 by gotovlyu v mikrovolnovke
Puddings are one of the most enjoyable breakfasts and desserts. If you come across a delicious pudding, then once you cook it, you will indulge yourself with this delicacy quite often. This is not forgotten!
There are they different. Some can be taken out of the mold and sprinkled with syrup. There are light souffle puddings served in the form in which they were prepared. The latter are most often done in a water bath. They are considered a dish that is painstakingly and long-prepared.
However, with a microwave, pudding can be made at least every day.
The main ingredients for it are eggs, milk, sugar and flour. Instead of flour (or together with flour), rice, starch, semolina(oh, and delicious) and even. Often one or more types of fruit are added.
You can make pumpkin fluffy pudding. To do this, it is better to use a round-shaped vegetable of bright orange color, as this is the most sweet variety. But if this is not at hand, you can take any.
Recipe Ingredients
- pumpkin - 300 g;
- milk - 0.5 tbsp.;
- sugar - 3 tbsp. spoons;
- egg - 2 pcs.;
- breadcrumbs- 70 g;
- cinnamon - 0.5 tsp.
How to make pumpkin pudding
Peel the pumpkin. The easiest way to do this is with a vegetable peeler. It may be too hard to peel with a knife. Remove the core with a teaspoon. Cut into small pieces, dip in a saucepan designed for microwave, fill with water and put in a microwave oven for 15 minutes (power - 800 W).
While the pumpkin is cooking, you can work on the rest of the ingredients. Separate egg whites from yolks. Beat the whites to elastic peaks with a whisk or a mixer. If you are afraid that the proteins may not whip, check first if the dishes in which you are going to whip them are clean? Is she dry? For a greater likelihood of success, you need to buy only fresh eggs and chill them in the refrigerator. You can add a pinch of salt to the bowl before whipping.
Mix the yolks with sugar, cinnamon and beat well too. The mass is ready when it has noticeably brightened and slightly increased in volume.
The pumpkin is ready. Now it needs to be removed from the water and mashed with a blender. Depending on the desire, you can either make a homogeneous puree, or heterogeneous, with small pieces. Let cool.
Mix puree and yolk mixture.
Then add milk, breadcrumbs. Stir. Lastly, add the beaten egg whites. Mix everything gently so that the mixture remains airy.
Lay out according to pre-prepared forms. These can be cups, bowls, in our case these are 90 ml jars, very small. Brush with oil, filling about 2/3 full, as the pudding will rise during cooking (then it will settle, but this is not a big deal). Put in the microwave for 30 seconds. If your capacity is more than 90 ml, increase the time.
The finished pudding will be very tender and airy. Serve as a dessert or breakfast.
The recipe can be varied with nuts or raisins. Replace part of the pumpkin with an apple or other berries and fruits. Add cottage cheese or semolina, rus for a denser consistency. Add them while mixing the ingredients. Before sending to the microwave, you can sprinkle coconut flakes or roasted sesame seeds.
If you decide to arrange “aesthetic” gatherings with friends or a romantic evening with your loved one, then such a dessert will be just in place. Form, even an ordinary jar from under baby puree, can be turned into a real table decoration. Tie the neck of the jar with a satin ribbon or a beautiful border.
