Puddings - a homemade English delicacy

Ingredients:

For the roast:

1. 1 kilogram of beef (for example, small fillet).
2. 9 grams of salt.
3. 1/2 teaspoon freshly ground black pepper.
4. 30 milliliters of vegetable oil.
5. 1 medium onion.

For the Yorkshire pudding:

1. 4 eggs
2. 480 milliliters of milk.
3. 280 grams of flour.
4. 1 teaspoon salt.
5. Beef fat or rendered bacon fat.

Optional equipment:

• Pan
• Blender
• baking sheet
• Muffin pan.
• Paper towels.
• Kitchen scales.

Cooking method:

Prepare beef roast.

• Preheat the oven to 180°C.
• Season the beef generously with salt and pepper.
• Cut the onion into feathers or half rings (read our post on how to cut onions into feathers) and place it in a pillow on a baking sheet.
• Place a large frying pan on the stove and pour vegetable oil into it. Heat it over high heat until the oil begins to smoke slightly.
• Fry the roast on all sides until an even brown crust forms. Approximately 4 minutes on each side.
• Place the browned meat on the onion bed and place the sheet in the preheated oven. Cook the meat until the internal temperature reaches your desired doneness. My wife likes the meat to be completely cooked, so I waited until the temperature inside the piece reached 85°C.
• When the meat is ready, remove it from the oven and let it rest. And increase the temperature in the oven to 205°C.

Make Yorkshire puddings.

• As soon as you remove the roast from the oven, prepare the pancake batter. To do this, beat the milk and eggs with a mixer. Add flour and salt to the milk and egg mixture and knead the dough. The consistency will resemble liquid sour cream.
• Take muffin tins and pour a tablespoon of beef or pork fat into each muffin tin.
• Place the pans in the oven and preheat them for 10 minutes.
• Using an oven mitt, carefully remove the pans from the oven. Pour batter into each about 1/3 of the way up.
• Return the pans to the oven and bake the puddings for 10~15 minutes until they are brown.
• Serve the finished puddings immediately with thinly sliced ​​beef, sauce and red wine.

Bon appetit!

Types of pudding

The most common types:

• bread;
• curd;
• berry;
• caramel;
• fruit;
• rice;
• chocolate;
• semolina;
• lactic.

There are also specific types: black pudding (based on blood sausage), white (made from meat), red (made from offal and meat). Naturally, such a dish will already be unsweetened.

We often prepare dessert puddings - milk or chocolate. Their taste will depend on the ingredients.

Traditional British dishes on our website:

How to make English muffins classic recipe

Today we call them English muffins, English muffins or English muffins. But these were once the only known cupcakes made by a nameless British baker in the early 19th century. Thin discs of yeast dough, more like flatbreads, which were not baked but cooked in fat on a hot frying pan.

Yorkshire pudding recipe for traditional British scones

Yorkshire pudding is a recipe for very simple, light, hollow buns with a crispy crust made from pancake batter. This traditional British dish tastes like eclairs and is usually served hot with a rich gravy before a meat course.

Irish soda bread with nuts and raisins

Today we'll slightly modify the classic recipe and prepare Irish soda bread with nuts and raisins. Let's enrich the simple taste with the subtle nutty aroma and sweetness of sultanas.

Yorkshire pudding with bacon, fried eggs and herbs

A slightly overcooked, crispy Yorkshire pudding with bacon encrusted into its dark brown crust, with fried eggs sprinkled with fresh herbs. Try this simple yet luxurious Sunday breakfast.

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General cooking recommendations

You can prepare this dessert with starch, gelatin or without these products.

Here are the cooking rules:

• choose fresh eggs and first grind the yolks with sugar;

• 

• If you are preparing a dessert from a bun, then cut off the crust and pour boiling milk over the crumb. After a quarter of an hour, grind the bun;
• the butter should be fresh and soft, but not melted;
• It is advisable to sift the flour;
• You can add cocoa, almonds, candied fruits, cloves, saffron, cardamom, nutmeg, raisins, and zest to the dough. However, you don’t need to add too many spices, otherwise they will drown out the natural taste;
• milk pudding using starch is usually prepared without semolina or rice;
• The mass must be kneaded very well before adding the whites.

Of course, milk pudding recipes are very diverse, but general recommendations are suitable for all options.

Millet pudding

Millet is a very healthy cereal. It is superior in value to wheat (that is, semolina and flour, which are often the main ingredients of puddings). Millet swells well and harmonizes perfectly with the other components of the pudding.

Ingredients: 200 g millet cereal, 450 ml milk, 3 eggs, 40 g butter, 1 tbsp. spoon of granulated sugar, 2 grams of salt.

Cooking process:

1. Wash the millet very well. Cook porridge with milk from it.
2. When the porridge has cooled, add the yolks, sugar, salt, and butter. Mix everything.
3. Beat the whites until foam forms and gently fold into the mixture.
4. Treat baking dishes with sunflower oil, sprinkle breadcrumbs or semolina on the bottom. Bake in the oven or electric oven. At a temperature of 180 degrees, the dish will be ready in 10 - 15 minutes.

Millet pudding is a great breakfast for the whole family.

Classic semolina pudding

This is the simplest recipe. He is also a classic.

The ingredients for this dish are very simple:

• a piece of white bread or breadcrumbs,
• 1 glass of semolina,
• 1 liter of milk,
• 2 eggs,
• half a pack (90 g) of butter,
• half a tablespoon of granulated sugar,
• 1 tablespoon honey,
• 1 gram of salt.

Step-by-step pudding recipe with photos:

1. Boil 1 liter of milk, adding salt and sugar. Gently add semolina, stirring constantly. Of course, there should be no lumps in a delicate pudding. As soon as the porridge thickens, turn off the gas. Add honey and butter.
2. Separate the egg whites from the yolks. Beat the whites well (you can just use a fork).
3. When the semolina porridge has cooled to a temperature of 40 degrees, you can add the whites and yolks and mix gently.
4. Treat baking dishes with butter or sunflower oil. Sprinkle bread crumbs on the bottom. Pour the pudding mixture into the mold. Place the dish in the oven or electric oven. The required temperature is 180 degrees. After 15 minutes the dish will be ready.

Recipe ingredients:

• 950 ml. milk
• 2 tbsp. sugar, plus 1/4 tbsp. Sahara
• 8 large eggs, whites separated and discarded, or used for other purposes
• 1 tsp. banana extract
• 1/3 tbsp. bourbon
• 1/2 tbsp. corn starch
• 1/2 tsp. vanilla extract, plus a little more
• 2 tbsp. l. (30 g) butter, cut into cubes
• 1 tbsp. heavy cream
• 4 large bananas, cut into slices
• 1 package of vanilla cookies (vanilla wafers)
• 1/3 tbsp. banana liqueur

Cooking according to the recipe:

1. In a large gravy boat, bring the milk to a boil with a pinch of sugar (this will prevent the milk from burning at the bottom of the pan).
2. In a mixing bowl, place the egg yolks, banana extract, bourbon and 2 tbsp. Sahara. Add cornstarch and mix well. Very slowly pour in a small amount of the milk mixture, you have to do it very slowly or the eggs will curdle. Once all the milk has been added, pour the mixture back into the pan and place over medium heat. Stir constantly until the mixture boils and thickens, it should stick to the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add the butter cubes and stir to make it richer and shinier.
3. Transfer the cream to a bowl and cover with cling film, pressing the film to the surface to prevent a crust from forming on it. Let cool.
4. In a large bowl with a mixer, beat the cream with 1/4 tbsp. sugar and a small amount of vanilla extract until stiff peaks form.
5. Cut the bananas into slices and add them to the custard.
6. Place vanilla cookies in a small, deep rectangular dish or 25cm pie pan. Drizzle with banana liqueur, then top with banana custard. Top with whipped cream and refrigerate before serving.

Categories:

recipe / Desserts / Fruit desserts / Soufflé, puddings, meringues, meringues / American cuisine / Tyler Florence

Chia pudding recipe

The basic recipe for preparing the dish is simple (per person):

• 4 tablespoons of seeds.
• 400 ml plant milk or natural juice.
• A pinch of your favorite spice for sweet dishes (vanilla, cinnamon, etc.)/

In order to get a pudding with chia seeds, and not a toffee-gel, you need to leave the seeds filled with liquid to soak and swell in a cool place for at least 6 hours (maximum 8).

Plant milk can be made from more than just nuts. For the liquid ingredient in chia pudding, you can use milk from:

• Almonds.
• Walnuts.
• Peanuts.
• Oatmeal.
• Rice.

If you do not have time to prepare milk from the above products, then you can use a ready-made ingredient:

• Soy milk.
• Coconut milk.
• Plain boiled water.
• Regular milk, if you use it.

How to Make Chia Pudding: Basic Recipe

The process of making chia pudding is simple: take the required amount of seeds (4 tablespoons are enough for one serving) and add liquid at the rate of 1 tablespoon per 4 servings of milk/water. Wait 10 minutes, mix thoroughly and put in the refrigerator for 6-8 hours. Periodically approach and stir.

But the last condition does not have to be fulfilled. You can simply put the preparation in the refrigerator overnight and take out the finished dish in the morning for breakfast.

Note: if you decide to make chocolate chia pudding, then you need to add cocoa immediately during soaking. It is necessary to thoroughly stir until a homogeneous consistency and only then put in the refrigerator.

Another tip: if after 6 hours the mixture has not thickened, you can add oatmeal and let it brew for 5 minutes to obtain the desired consistency.

Before use, if desired, add fruits, nuts, cinnamon, berries, honey, agave syrup or maple syrup and other ingredients. Mix again with additives and enjoy the meal.

At the same time, gaining a charge of vigor and health, because chia seeds are an abundance of vitamins, antioxidants and Omega-3 polyunsaturated fatty acids. And other “useful things”. And at the same time, the dish is low-calorie and extremely tasty. Do you agree that this is the ideal combination for proper nutrition and delicious food?))

The shelf life of the finished pudding is 2-3 days in the refrigerator. But it’s better to pour it overnight and eat it fresh in the morning, without leaving it for other days. After all, it’s very simple to prepare: pour it in, mix it and put it in the refrigerator. And it turns out tasty, healthy and nutritious.

Therefore, do not deny yourself the pleasure and prepare this delicious dish. Moreover, now you know how to make chia pudding. And if you don’t have the time or desire to bother in the kitchen, then order Smoothie Mama from the cafe. We are always happy to help you eat delicious and healthy food.