Carrot pudding: recipes. Carrot pudding: recipes Carrot pudding
Pudding is a classic and traditional English dish, just like your morning oatmeal. Puddings are so loved by the residents of Foggy Albion that even world-famous authors such as Charles Dickens, Agatha Christie and Lewis Carroll did not fail to mention it in their works to one degree or another. Puddings are not always sweet - under this name in English cuisine you can find sausage filling, meat and offal fried in batter...
But still, our recipe is intended for those with a sweet tooth, although it would be wrong to call it classic. Let's allow ourselves to deviate from the original recipe and prepare a wonderful and delicate carrot-semolina pudding - sunny, orange and very tasty!
Ingredients to make carrot pudding:
- carrots, steamed, boiled in water or baked – 2-3 pcs.
- egg – 3 pcs.
- sugar – 5 tbsp.
- soda – 0.5 tsp.
- large juicy orange – 1 pc.
- semolina – 150-200 g
- butter – 50 g
- salt – 1 pinch
- vanillin - to taste
Recipe carrot pudding:
Boil or bake carrots in advance, cool, peel and puree with an immersion blender. If the carrots are not too juicy, add 2 tbsp to the carrot puree. water. Those who do not like the specific taste of boiled carrots should not be afraid - in this recipe, carrots will only give the pudding a bright color, and the aroma and taste will be completely orange!
Remove the zest from the orange and squeeze the juice out of the pulp.
Mix carrot puree, orange zest (from half an orange or a whole one to taste), pour in orange juice, stir.
Beat the eggs vigorously with sugar until the color changes and a creamy foam appears.
Pour the carrot-orange mixture into the beaten eggs and beat again with a blender.
Continuing to beat, gradually add semolina so that lumps do not form. Add baking soda, a pinch of salt, vanillin and mix thoroughly. The dough for carrot pudding will turn out similar to sponge cake.
Pour the dough into molds (greased with vegetable or butter), leaving 1-2 centimeters of rise to the edge of the molds.
Preheat the oven to 160-170, bake the puddings for 25-35 minutes until done (check readiness with a wooden skewer).
Carrot pudding is ready!
Bon appetit!
Carrots are a dish that is not only healthy, but also tasty. Children especially like it very much. This dessert is served slightly cooled with tea or milk. Let's look at several recipes for its preparation, and you yourself choose the most suitable one for yourself.
Carrot pudding recipe
Ingredients:
- semolina – 7 tbsp. spoon;
- carrots – 5 pcs.;
- egg – 3 pcs.;
- kefir – 1 tbsp.;
- water – 50 ml;
- butter – 10 g;
- salt;
- sugar – 3 tbsp. spoons;
- soda - a pinch;
- vinegar – 0.5 teaspoon;
- margarine – 150 g.
Preparation
Pour in the semolina and leave to stand for at least 30 minutes so that it swells a little. Meanwhile, we peel the carrots, grate them on a fine grater and lightly simmer them in a frying pan. To do this, melt a piece of butter and add a little water.
Add sugar, salt, cooled carrots and soda slaked with vinegar to the semolina with kefir. You can add a little cinnamon or vanilla sugar to taste. Mix everything thoroughly and add the eggs. Grease the baking dish with butter and carefully pour out the resulting dough. Bake for 35-40 minutes in a preheated oven at a temperature of 180-200 degrees.
Curd and carrot pudding
Ingredients:
- carrots – 2 pcs.;
- cottage cheese – 500 g;
- egg – 2 pcs.;
- semolina – 4 tbsp. spoons;
- sugar – 4 tbsp. spoons;
- sour cream – 4 tbsp. spoons;
- butter.
Preparation
Break the eggs into a bowl and beat thoroughly with sugar using a mixer or blender. Then add semolina and mix everything thoroughly again. Wash the carrots, dry them with a towel, peel them, rinse and grate them on a coarse grater.
Knead the cottage cheese with a fork, add carrots, add sour cream and pour in the previously prepared egg mixture. Mix all the dough thoroughly so that no lumps form. Grease the multicooker bowl generously with butter, spread the curd-carrot mixture evenly, set the appliance to the “Baking” program and time it for 60 minutes.
After the sound signal of readiness, do not open the lid immediately, but let the pudding brew for a little time and cool slightly. Then carefully remove it using a steamer container, transfer it to a flat dish, sprinkle with powdered sugar and invite everyone to drink tea.
Carrot, apple and prune pudding
Ingredients:
- apple – 1 pc.;
- carrots – 2 pcs.;
- pitted prunes – 50 g;
- egg – 4 pcs.;
- vanilla crackers - 1 tbsp;
- sugar – 2 tbsp. spoons;
- milk – 1.5 tbsp;
- pine nuts – 1 tbsp. spoon;
- powdered sugar – 1 tbsp. spoon;
- ground cinnamon.
Preparation
Peel carrots and apples, wash, cut into cubes and poach in milk. Soak the prunes for about 1 hour, boil and finely chop. Grind the egg yolks thoroughly with sugar, combine with carrots, apples, ground breadcrumbs, prunes and cinnamon.
Mix everything thoroughly, add the whipped whites and transfer the resulting mass into a greased form. Bake the carrot and apple pudding until done in a hot oven, then sprinkle with powdered sugar, pine nuts and serve.
Carrot pudding with apples and millet
Ingredients:
Preparation
So, first we cook viscous millet porridge and cool it. We clean the carrots, finely chop them and simmer in a small amount of water. Then take a large bowl, combine all the ingredients in it and knead a homogeneous dough. Place it in a greased saucepan and bake until done.
We invite you to bake an incredibly tasty, aromatic and healthy carrot pudding for your tea that will not leave anyone indifferent.
Ingredients:
- egg - 3 pcs.;
- cinnamon - a pinch;
- lemon zest;
- carrots - 5 pcs.;
- sugar - 0.5 tbsp;
- butter - 3 tbsp. spoons;
- salt - a pinch;
- vegetable oil - for lubrication.
Preparation
We clean the raw carrots, grate them, squeeze out the juice and lightly fry them in vegetable oil until golden brown. Then beat with a mixer, add the yolk, sugar, lemon zest and cinnamon. Lastly, add the egg whites to the carrot mixture, fluffed separately into a strong foam. Place the prepared mixture in molds, greased with butter, sprinkled with ground breadcrumbs and bake in the oven. When serving, pour melted butter over the pudding.
Carrot - curd pudding
Ingredients:
- semolina - 1 tbsp. spoon;
- chicken egg - 2 pcs.;
- cottage cheese - 400 g;
- carrots - 1 pc.;
- granulated sugar - 2 tbsp. spoons;
- milk - 0.5 tbsp;
- butter;
- sour cream - 3 tbsp. spoons.
Preparation
Fill the semolina with water and leave to soak. Three carrots on a fine grater, mix with milk and melted butter. Place the mixture in the multicooker bowl and set the time to 20 minutes and the “Stew” mode. Grind the eggs with sugar and mix with cottage cheese. After this, combine the curd mass with semolina and again knead everything thoroughly and lightly beat with a blender until fluffy. Now mix the mousse with the carrot mixture and put the carrot-curd pudding in the slow cooker for 40 minutes, turning on the “Baking” mode.
Carrot pudding with apples
Ingredients:
Preparation
Grate the peeled carrots on a coarse grater, pour in a little water, add vegetable oil and put on the stove to simmer. We peel the apples, chop them into strips, fill them with water and simmer them too. Combine vegetables and fruits and rub everything through a sieve, adding semolina, sugar and eggs. Place the entire mass in a pan greased with butter and sprinkled with ground breadcrumbs and bake the carrot-apple pudding until golden brown.
We invite you to bake an incredibly tasty, aromatic and healthy carrot pudding for your tea that will not leave anyone indifferent.
Carrot Pudding Recipe
Ingredients:
- egg – 3 pcs.;
- cinnamon - a pinch;
- lemon zest;
- carrots – 5 pcs.;
- sugar – 0.5 tbsp;
- butter – 3 tbsp. spoons;
- salt - a pinch;
- vegetable oil - for lubrication.
Preparation
We clean the raw carrots, grate them, squeeze out the juice and lightly fry them in vegetable oil until golden brown. Then beat with a mixer, add the yolk, sugar, lemon zest and cinnamon. Lastly, add the egg whites to the carrot mixture, fluffed separately into a strong foam. Place the prepared mixture in molds, greased with butter, sprinkled with ground breadcrumbs and bake in the oven. When serving, pour melted butter over the pudding.
Carrot-curd pudding
Ingredients:
- semolina – 1 tbsp. spoon;
- chicken egg – 2 pcs.;
- cottage cheese – 400 g;
- carrots – 1 pc.;
- granulated sugar - 2 tbsp. spoons;
- milk – 0.5 tbsp;
- butter;
- sour cream – 3 tbsp. spoons.
Preparation
Fill the semolina with water and leave to soak. Three carrots on a fine grater, mix with milk and melted butter. Place the mixture in the multicooker bowl and set the time to 20 minutes and the “Stew” mode. Grind the eggs with sugar and mix with cottage cheese. After this, combine with semolina and again knead everything thoroughly and lightly beat with a blender until fluffy. Now mix the mousse with the carrot mixture and put the carrots in the slow cooker for 40 minutes, turning on the “Baking” mode.
Carrot pudding with apples
Ingredients:
Preparation
Grate the peeled carrots on a coarse grater, pour in a little water, add vegetable oil and put on the stove to simmer. We peel the apples, chop them into strips, fill them with water and simmer them too. Combine vegetables and fruits and rub everything through a sieve, adding semolina, sugar and eggs. Place the entire mass in a pan greased with butter and sprinkled with ground breadcrumbs and bake the carrot-apple pudding until golden brown.
Pudding is a classic English dish. The puddings themselves are very different and not always sweet. In the same recipe you will learn how to make sweet carrot pudding. It turns out tender, tasty and healthy. Even those who hate carrots and their specific taste will like it. By the way, you don’t need an oven to make this dessert. We will do everything on the stove.
Required ingredients:
- Carrots - 6 pcs.
- Cow's milk - half a glass
- Butter - 100 gr.
- Granulated sugar - half a glass
- Cinnamon - 0.5 tsp.
How to make carrot pudding:
- Wash and peel the carrots, and then grate them on a coarse grater.
- Now you will need a cast iron saucepan or sauté pan. So, melt the butter in a saucepan, then put the grated carrots in it. Next, put it on low heat and simmer, stirring, the carrots until they are slightly soft. This takes about 7-8 minutes.
- After this, add sugar to the carrots and continue to simmer, stirring, for another 3-4 minutes. During this time, the sugar will melt, causing the carrots to caramelize.
- Next, pour more milk into the pan, add cinnamon and simmer everything, stirring constantly, until all the liquid in the pan has evaporated.
- When the liquid has already evaporated, the carrot mass will be quite thick and will easily fall away from the walls of the pan. Then remove it from the heat.
- Now place the resulting carrot mass in a deep bowl or bowl. Then cover it with a wide plate and turn it over, as if making an easter egg.
The pudding is ready. You can eat it with cream or sour cream, sprinkled with any chopped nuts on top.
