Curd pudding: recipe with photos, how to cook

A great way to diversify your menu with a healthy and nutritious dish is to make cottage cheese pudding. And if we add simplicity and ease of execution to the indicated qualities of the food, it becomes clear why a dish of traditional English cuisine has gained many fans in Russia.

Submission rules

Important details of making cottage cheese pudding

Curd pudding is a sweet dessert, similar to the usual casserole, but with its own specific preparation. Initially, puddings were made like this: crumbs were mixed and baked or steamed until cooked. Over time, the recipes for the delicacy were perfected and took their place among the areas of culinary excellence.

Cottage cheese is often used as a base for pudding. This is explained simply - the product is useful and recommended for use by both children and adults. Also important is the fact that in pudding, the cottage cheese retains its qualities, since it is not fried in oil.

Cottage cheese pudding is a low-calorie dish with a light consistency that can be safely fed to even a small child. The dessert is universal - it is a breakfast for the whole family, a light snack, and a replacement for tea pie.

Ingredients and preparation methods

The basis of curd pudding is eggs, milk, cottage cheese and sugar. To diversify the dish and give it the necessary taste, various ingredients are added to the base: rice, dried fruits, semolina, crackers, sour cream. You can also supplement the pudding with products such as chocolate, cocoa, nuts, spices, berries, juice, fruit, cognac and rum.

For more thorough mixing of products during the cooking process, it is convenient to use a blender.

Pudding is usually boiled in a water bath or baked in the oven. A multi-cooker and microwave are also great for preparing dessert.

Cooking steps

We thoroughly wash the lemon and grate its zest on the finest grater. Wash the raisins and pour boiling water for 10 minutes. After the specified time has passed, drain the water from the raisins and dry them.

Separate the yolks from the whites and place them in different bowls.

Pour the specified amount of sugar into the bowl with the yolks and grind these ingredients. Add all the flour and butter to them, mix the ingredients thoroughly. Add the resulting mixture to the previously prepared and cooled semolina porridge.

We also add softened raisins and lemon zest to the porridge.

Beat the whites with a whisk or fork until fluffy.

Add the whipped whites to the semolina porridge and the rest of the ingredients.

Select a suitable silicone mold for baking our pudding and grease it with vegetable oil.

Pour the semolina mixture for our future pudding into the mold.

Preheat the oven to 200 degrees, grease the surface of the semolina porridge in the mold with cream and place in the oven. Bake the pudding until done for 50 minutes.

Let the finished dish cool slightly and cut into portions.

Semolina pudding is ready, you can pour some fruit jam or jam on top

Bon appetit!

The pudding is prepared from virtually the same products as semolina porridge (milk, sugar and cereal). To make the casserole rise and brown, an egg and starch are added to it. If your child is not allergic, you can add raisins or cocoa powder to the list of ingredients. It is most convenient to bake in a small pan, greased with butter and sprinkled with breadcrumbs - this makes it easier to remove the pudding from it.

You can serve it warm or cold – it’s not for everyone. The pudding turns out dense, cuts well and holds its shape. It is moderately sweet, so a portion can be generously sprinkled with powdered sugar, condensed milk, honey or syrup. We liked it with apricot jam and ice cream.

Total preparation time: 50 minutes Cooking time: 30 minutes Yield: 6 servings

Interesting recipes

Cooks of all times and peoples have invented a huge number of recipes for cottage cheese pudding. Here are some that are simple and very tasty.

Classic recipe for curd pudding

Have to take:

cottage cheese - half a kilo;
two eggs;
raisins - half a glass;
milk - a quarter glass;
sugar, butter - two tablespoons each;
breadcrumbs - for sprinkling the pan.

Cooking steps:

Place the washed raisins into the prepared cottage cheese.
Separate the egg yolks from the whites. Grind the yolks with sugar and pour into the cottage cheese along with the milk. Stir well.
Add butter to the resulting mass and mix.
Prepare a baking container - coat with butter and sprinkle with breadcrumbs.
Beat the egg whites until stiff foam.
Carefully add the whipped whites to the curd mass, mix very carefully so that the whites do not settle.
Place the future pudding in a mold and send it to the oven, preheated to 160 degrees Celsius. After 45-50 minutes, the dessert is ready.

Cottage cheese pudding with apples - recipe for a slow cooker

You will need:

cottage cheese - 0.4 kg;
eggs - 2 pcs.;
semolina - 3 tablespoons;
butter - 30 gr.;
sugar - 100 gr.;
green apples - 2 pieces;
water - 1 liter.

Cooking steps:

Peel apples, remove seeds. Prepare puree from the pulp.
Mix cottage cheese, puree, semolina and sugar into a homogeneous mass.
Separate the whites from the yolks, beat in different bowls.
First pour the yolks into the curd dough. Then add the prepared whites and mix everything gently.
Grease the steaming tray with oil and cover with foil.
Place the future dessert in a tray and cover the top with a piece of foil to protect against condensation.
Pour the specified amount of water into the multicooker bowl, place the tray in place and use the “Steam” mode for 45-50 minutes.
After the signal is ready, take out the tray and leave the pudding in it until it cools completely.
Transfer to a platter and serve.

Curd pudding with semolina and berries - microwave recipe

Required:

cottage cheese - 0.4 kg;
eggs - 3 pcs.;
semolina - 2 tbsp. spoons;
granulated sugar - 2 tbsp. spoons;
lemon juice - 2 tbsp. spoons;
vanilla sugar - 8 g;
black currants (or any other berries you like) - 1 cup.

Preparation:

Separate the whites from the yolks.
Make currant puree.
Combine cottage cheese, semolina, berry puree, sugar, yolks, lemon juice and vanilla sugar.
Beat the whites until stiff and add to the mixture. Stir gently.
Grease a microwave form with oil. Place the resulting mass in it and place it in the microwave. Power level is slightly below average. After 10 minutes the dish is ready.

Cottage cheese pudding with semolina in the microwave

As you know, many children do not like cottage cheese, but if you prepare such a sweet dish, they will definitely like it. It takes literally five minutes to prepare, making it a popular option for breakfast.

To prepare, take:

200 gr. cottage cheese
Sugar - 2 tablespoons without a slide
Semolina - also 2 tbsp without a slide
Half a teaspoon of vanillin or vanilla sugar
2 eggs
Salt to taste - just a pinch

Cooking steps

Break two eggs into a bowl and add the required amount of sugar to them. Using a whisk or any available means, beat everything until the sugar dissolves.
Add vanillin and salt there and continue kneading.
Next, add the semolina to the bowl, just do it gradually to avoid lumps.
Add fresh cottage cheese to the resulting mass. If you like coarse cottage cheese in your pudding, then mix it further with a whisk, and if you like a more uniform consistency, then beat it with a mixer or blender.
Take a silicone baking dish and grease it with unscented butter or vegetable oil.
Fill the molds with curd mass.
Microwave for 3 minutes at maximum power. After the time is up, let them cool for about three minutes and turn them back on to cook for another 3 minutes. Those. it is necessary to repeat the procedure 2 times.

At this point the cooking is over and dessert can be served. So try this recipe and be sure to share what you get. And to make it even tastier, you can pour berry syrup over the curd pudding or sprinkle with grated chocolate.

Submission rules

Regardless of how the delicacy was prepared, freshly baked pudding is not removed from the mold for 15-20 minutes. Then the dessert is transferred or simply shaken out onto a flat dish.

Cottage cheese pudding can be served either cold or hot. To top the dessert, the following are used: sweet syrup, jam, condensed milk, berry or fruit sauce, sour cream, juice mixed with powdered sugar. You can also sprinkle the dish with chocolate chips, berries and homemade or purchased cream.

Other preparation and filling options

In the first recipe, you can add one egg to the dessert, as well as a little syrup or powdered sugar - this will make the pudding sweeter.
In the second case, feel free to exchange blueberries for any other berries. You can also add finely chopped prunes, dried apricots or raisins - as in cooking, such additions will be appropriate.
If you don't have a slow cooker, you can make the dish in the oven. To do this, bake it at 180 degrees.
If you absolutely do not like semolina, an excellent alternative would be, which is also very easy to prepare.
It’s also worth trying “pumpkin pudding,” which is especially appropriate on the autumn table.
When experimenting with an oriental dessert, don’t be discouraged if you don’t have nutmeg on hand. It can be completely replaced with finely grated lemon or orange zest ( without the white parts, which will be bitter!
), and saffron.
Instead of raisins, you can put dried apricots in this sweetness, and take hazelnuts or walnuts.

Semolina pudding

- This is an exquisite and very delicate dessert that will appeal to both adults and children. Tell me, did you like the recipes? Share your culinary secrets for preparing such dishes in the comments.

How often we were fed semolina in childhood. And this is not only semolina porridge, which some loved, but others absolutely did not. Perhaps it was precisely for such people who did not like semolina porridge that delicious sweet dishes were invented, which children devoured on both cheeks. One of these dishes is already in the list of my recipes on the site - mannik. It is very similar to a pie, I think everyone has tried it at least once. Another equally delicious kindergarten dish is semolina pudding. That’s what we’ll prepare today.

As in kindergarten, I baked semolina pudding in a mold measuring 15x25 cm. For this pudding we will need the following products.

Before you start preparing the pudding itself, let’s first cook the semolina porridge. To do this, pour half a liter of milk into a saucepan and add 400 ml of water. To my taste, I would cook the porridge purely with milk, but since we are preparing the pudding according to the technological map, we strictly adhere to this recipe.

As soon as the milk and water boil, add the semolina in a stream, stirring constantly so that no lumps form. Since I was filming the process, I wasn’t able to stir at that moment.

As soon as the semolina porridge begins to thicken, add salt, stir, continue to cook the porridge over low heat for another 5 minutes. Then remove from the heat to cool slightly. As it cools, the porridge will thicken further.

While the porridge is cooling, separate the yolks from the whites and beat them with sugar.

Add butter not to hot, but to warm porridge and mix well, leaving a little for greasing the ceramic mold. As you can see, while the porridge cooled, it became even thicker.

Add the beaten yolks with sugar to the porridge and mix thoroughly.

Add the whipped whites to the semolina pudding mixture and mix gently, never beat.

Grease a baking dish for semolina pudding with butter and sprinkle with breadcrumbs. Pour the mixture into the mold and level the surface with a spoon.

Lubricate the mixture with sour cream mixed with yolk on top. Immediately place the pan in the oven, preheated to 180 degrees, to bake semolina pudding. It is baked for about 20-25 minutes until beautifully golden brown. It will rise a lot during baking, but when it cools, it will become even.

We take the finished semolina pudding out of the oven and let it cool completely.

Cut the cooled pudding into portions. Usually in kindergartens it is served with sweet fruit jelly, but at home you can serve it with jam, jam or condensed milk, that is, any sweet topping, since semolina pudding is moderately sweet and additional sweetness will not hurt it.

Try baking semolina pudding like you did in kindergarten - it will be a great breakfast. Bon appetit!

Ingredients:
0.5 l. milk
5 tablespoons semolina
1 tablespoon sugar (to taste)
A small pinch of salt
½ packet vanilla sugar
1 chicken egg
1 tablespoon butter
Butter and crackers for greasing the mold.
As a gravy - jam, topping, sour cream, etc.

How sometimes you want to cook something original and tasty. And if it is also a healthy dish, then the decision is certainly made to please yourself and your loved ones. Delicious sweet pastries are very welcome in almost every family. Both adults and children love it, so we, housewives, have to use our culinary imagination and create something special and healthy. Oddly enough, baking does not always require a lot of time and money. You can bake wonderful products from ordinary products that are always on hand. Among these is a recipe for semolina pudding. By preparing it, we can feed the child and at the same time let him enjoy delicious food. If you like this option, then we will prepare the products.

Rules and subtleties of making curd pudding

To avoid turning out a regular casserole instead of pudding, you need to remember some rules and tricks:

A prerequisite for a lush and airy dessert is perfectly whipped egg whites and yolks separately. After this, they are sequentially introduced into the mass. Moreover, the protein is added and mixed in very last, so as not to disrupt the integrity of the bubbles.
The pudding is best baked in a mold with a hole in the middle.
To obtain a more delicate texture of the dessert, you can mix two different cottage cheeses: with grains and paste.
Flour, stale bread, and boiled rice are added to the dough for elasticity.
Baked goods can be stored in the refrigerator for no longer than 72 hours.
Exceeding the amount of additives specified in the recipe may result in the dough not rising during baking. The optimal ratio of additives to cottage cheese is 1:5.
For pudding, cottage cheese with a shelf life of no more than 5 days and a fat content of 9% is suitable. The ideal option is homemade cottage cheese.
The dough with semolina in the composition should be allowed to stand for about half an hour. During this time, the semolina will have time to swell.
Granular cottage cheese produces a pudding with a grainy texture (like a cake).
The baking container is filled no more than 2/3 with dough so that it can rise and not run over the edge.

How to make semolina pudding like in kindergarten

Cook semolina porridge. Rinse the saucepan with cold water and pour in milk, bring to a boil. Add salt and sugar (regular and vanilla) to it, dissolve the crystals. Do not take a product that is too fatty. If you use homemade and full-fat milk, dilute it with a little water.

Stirring constantly, add semolina in a thin stream to prevent the formation of lumps. Cook over low heat, stirring, for 2-3 minutes. You should get a thick semolina porridge.

Let the porridge cool slightly (but not completely), add butter and one whole egg. Next add cornstarch. By adding starch and eggs, the semolina pudding will rise well during baking.

Mix the semolina pudding mixture thoroughly. Beat with a mixer.

Grease a baking dish with butter and sprinkle with breadcrumbs. Transfer the semolina mixture and smooth it out.

Whisk the egg yolk with a fork and brush the surface with it. Also sprinkle breadcrumbs or cookie crumbs on top (this step is optional, you can do without breadcrumbs).

Place the pan in the oven, preheated to 180-190 degrees, on a medium level. Bake for 30-40 minutes until golden brown. In the oven, the semolina pudding should rise by about 1/3 of its volume.

Let the dessert cool, then put it in the refrigerator for 5-6 hours - during this time it will thicken and become more convenient for slicing. Cut into portions or triangles. Serve with jam, preserves, jelly, syrup or condensed milk, you can sprinkle with powdered sugar. Enjoy your tea!

Delicate soft semolina pudding is a wonderful treat for children and adults. By preparing it, you can delight yourself with home memories from childhood. After all, such a treat has often been served for breakfast in kindergartens for several decades.

Semolina pudding in a slow cooker

Ingredients: a full glass of semolina, a liter of cow's milk, 2 chicken eggs, 3-4 tbsp. spoons of granulated sugar, a piece of high-quality butter, a little fine salt, berries and nuts for decoration.

First, prepare the basis for the future delicacy. It will become thick semolina porridge. It is cooked on the stove from milk and cereals. You can also prepare the base in the “Milk porridge” program of the device.
When the milk boils, dry ingredients are added to it. The cereal is poured in in a very thin stream, while constantly stirring the ingredients. This will prevent the formation of lumps.
The finished porridge is cooled, but it should remain warm. Eggs are beaten into the mixture and butter is added. You can immediately add finely chopped fruits or your favorite berries.
Next, the resulting mixture is poured into the bowl of a “smart pan”, thinly greased with oil.
In the program intended for baking, semolina pudding is cooked in a slow cooker for about half an hour.

Before serving, the treat is cooled directly in the bowl. After that, it is cut, sprinkled with any chopped nuts and served to the table.

Chocolate treat

Ingredients: half a liter of milk, 90 g of semolina, 20-25 g of butter, granulated sugar to taste, a pinch of vanilla sugar, 80 g of dark chocolate, 1 tbsp. spoon of cognac.

The milk is well heated, all the prepared dry ingredients are poured into it, except semolina. Immediately add most of the chocolate, broken into small pieces, as well as butter. A small amount of the sweet product is left to decorate the finished treat.
With constant stirring, the mixture is brought to a boil. At this stage, semolina is added. You need to stir the mixture quite intensively so that lumps do not appear.
Cook the chocolate porridge for 3-4 minutes. The stirring does not stop. At the very end of cooking, cognac is poured in. It will become a kind of flavor enhancer.
The cooled mass is transferred to a silicone mold slightly moistened with water.

The pudding is decorated with the remaining grated chocolate and left to set in the cold for about an hour.

How to cook curd pudding with semolina (with photo)

Keep the traditional recipe for making a classic pudding that meets all the requirements.

Required:

Milk – 350 ml.
Semolina – 150 gr.
Cottage cheese – 500 gr.
Eggs – 4 pcs.
Granulated sugar – 150 gr.
Lemon zest.
Vanillin - standard packaging.

Recipe with photo

The day before, cook semolina porridge from the ingredients specified in the recipe. Cool. Don't be upset if the porridge comes out too thick, it's supposed to be that way.

Rub the cottage cheese through a sieve.

Separate the yolks and beat them into a bowl. Add half the sugar. Beat well.

Pour into a bowl with cottage cheese. Add lemon zest and vanilla. Continue whisking until the mixture becomes smooth.

The next step is to add semolina porridge into the dough. Punch all the components together.

Now take care of the proteins. Pour in the remaining granulated sugar and use the mixer again.

Fold the whites into the curd dough. Carefully stir the contents with a wooden spoon.

The baking dish must be coated with sunflower oil so that the finished pudding separates easily. Then pour the dough, put it in an oven preheated to 180 o C. Baking time is approximately 15-20 minutes. Focus on the appearance of blush.

Classic semolina pudding in the oven

Ingredients: 160 g of semolina, half a glass of granulated sugar, half a liter of medium-fat milk, a pinch of vanilla sugar, a whole chicken egg and yolk, butter.

You need to start preparing the pudding in the oven by mixing the dry ingredients. Two types of granulated sugar are combined. The bulk ingredients should be mixed evenly.
In a separate bowl, bring the milk to a boil. If you only have a very fatty product on hand, you need to dilute it slightly with water.
As soon as the liquid begins to boil, the dry mixture from the first step is poured into it.
With minimal heat on the stove, the cereal is cooked for 5-6 minutes with frequent stirring.
When the thick porridge has cooled slightly, a whole egg is driven into it. Next, the mass is transferred to a mold greased with butter.
The surface is brushed with beaten yolk.

The pudding is prepared for about half an hour in a preheated oven.