Pudding is an invention of English culinary specialists. It can be sweet - for dessert, and meat - as a second course.
Pick your recipe
English Apple Pudding
Mix 250 g of wheat flour, a teaspoon of baking powder, half a teaspoon of salt, cinnamon, cloves and nutmeg (spices need ground). As a baking powder, you can use a mixture of soda and citric acid in equal proportions.
Add 150 g of refined sunflower oil, 100 g of sugar, 150 g of raisins, a glass of milk and finely grated lemon zest to the dough. Peel the apple and rub it into the dough without a core. Stir everything well. The dough should not be thick.
Lubricate the pudding molds with butter and put the dough in them, then cover with a circle of parchment paper or tracing paper and wrap in foil. Place the forms in a pan with a wide bottom, pour boiling water so that the forms are closed 3/4, and put the pan on medium heat. As the water boils, add boiling water to the pan. Pudding will be prepared for 2-3 hours. Serve it hot to the table, putting a piece of butter on top and pouring thick jam on it.
Milk pudding
Heat 2 cups of milk and pour 1/2 a bag of vanilla sugar, then bring to a boil. Pound the yolk with 2 tablespoons of white sugar, pour a tablespoon of starch, 50 g of flour, pour a little hot milk and stir well so that there are no lumps. Pour this mixture into a pan with milk and bring to a boil over low heat, stirring constantly. Remove the pan from the heat, cool slightly, add a tablespoon of butter and whipped protein. Mix gently and place the pan in a preheated oven for 5 minutes. Arrange the pudding over the vases, cool and pour the jam.