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For centuries and until today, this delicacy has graced the Christmas table in every English family. We also liked the pudding very much. In its preparation, there are no special difficulties. But there are important nuances that will help make the baking perfect. The National trademark shares its culinary secrets with the readers of “Healthy Food Near Me”.
A delicate approach
In the old days, the same Christmas plum pudding was prepared (just imagine) on the basis of meat broth and interior fat with the addition of bread crumbs, oatmeal, dried fruits, eggs and sugar. Today, the echoes of an outlandish combination can be found only in meat pudding.
In dessert variations, the main role is most often played by rice, semolina or oatmeal. Eggs were and still are an invariable ingredient. It is from them, or rather, from proteins, that the unique lush texture and ruddy “cap” depend. To do this, they are whipped until very strong snow-white peaks are obtained. A pinch of salt and 3-4 drops of lemon juice will help to achieve the desired result.
In the dough, put fresh and dried fruits, berries, nuts, citrus zest and a whole bouquet of spices. However, you should not get carried away with additives, otherwise the dough will “deflate” in the oven. For the same reason, do not open the door during baking. One clumsy clap will turn the pudding into an unsightly flatbread. And to make the dough “grow” into a beautiful airy pudding, grease the baking pans with oil, sprinkle with ground breadcrumbs and fill no more than two-thirds.
Apples on rice snow
Other subtleties of cooking offer to learn in practice. For traditional pudding, round rice of soft varieties, such as “Krasnodar” “National” rice, is best suited. White ground round-grain rice of soft varieties. It got its name in honor of the Krasnodar Region, where round-grain rice is grown, which is traditionally part of the diet of Russian families. Krasnodar rice is ideal for making rice porridge, puddings, casseroles.
Peel 4 apples. The pulp is cut into cubes, and the peel is filled with 400 ml of water and cooked for 5 minutes. Pour the filtered broth 200 g of rice and bring to readiness. Add 500 ml of warm milk, 60 g of butter, a pinch of salt and vanilla. Separately, whisk 5 yolks and 5 proteins, adding 30 g of sugar to them. Add them to the rice base, knead the dough and half fill the ceramic molds. Then spread the apples, sprinkle with cinnamon, cover with the remaining dough and put in the oven at 180°C for 40 minutes. Before serving, dust the pudding with powdered sugar.
Semolina delight
Many sweetmeats are crazy about semolina pudding. Semolina “National” is created specifically for such desserts. It is made from the best varieties of wheat, so it has a deep rich taste. It is quickly digested, well absorbed, contains a minimum amount of fiber (0.2 %), and is rich in protein.
Bring 500 ml of milk to a boil. In a thin stream, pour out 200 g of semolina, put sugar and salt to taste, cook porridge. At the end, put a slice of butter with a pinch of vanilla. Beat with a whisk 5 yolks, mix in the cooled porridge. Whisk the proteins into stable peaks, and also introduce them into the base. We knead it well and put it in a baking dish. Bring a large pot of water to a boil, place the pudding in it and stand for about 50 minutes.
Semolina goes well with peaches, apricots, raspberries and strawberries — feel free to add them to the dough. For subtle, refined notes, you can even soak them in rum or cognac. Of course, if the dessert is intended only for adults.
Oatmeal extravaganza in a mug
Children can be treated to a personal treat-National oatmeal pudding. They are made from high-quality whole grains, preserving the maximum of vitamins and trace elements. Oat flakes contain a lot of important fiber for the body and easily digestible minerals and vitamins. So the pudding will turn out not only very tasty, but also useful.
Pour boiling water over 5-6 dried apricots and a handful of raisins, chop the dried apricots with straws. Cook porridge from 100 g of oat flakes and 300 ml of milk with the addition of a slice of butter. Rub 3 yolks with 4 tablespoons of sugar, pour the light mass into the cooled porridge. Next, we mix 3 proteins, whipped into a lush, strong foam. Add the chopped apples and knead the dough.
For baking, we take large heat-resistant mugs with colorful patterns or portioned ceramic molds. Fill them with dough and put them in the oven at 180°C for 20 minutes. Serve oatmeal pudding with condensed milk, jam or chocolate topping — even the most capricious fussy ones will be happy.
Magic Beans under the Clouds
As a bonus, we offer to prepare an unusual pea pudding. Here we will need whole peas “National”. Peas undergo additional cleaning, calibration and careful quality selection. Peas contain a high percentage of antioxidants, protein, and minerals that are important for the body, such as calcium and iron. Peas reduce the likelihood of cancer, heart attack, hypertension and inhibit the aging process of the skin. Selected beans do not need to be sorted and washed. It is enough to soak them overnight in water.
Boil 200 g of soaked peas in salted water. While it is cooking, bake the celery root in the oven until softened. Boiled peas and celery puree in a blender with the addition of 2 tbsp. l. starch and 2 yolks. Whisk in strong peaks of 2 proteins, mix in the pea mass, salt and pepper to taste. Sprinkle the green peas on top.
Spread the dough in ceramic molds and bake for 20 minutes. Pea pudding is good both hot and cold. Especially if you supplement it with pickled mushrooms and green onions.
The main secret of a successful pudding is really delicious products. Just such products are presented in the collection of products “National”. Thanks to their multi-faceted taste, balanced composition and unsurpassed quality, your puddings will always be a success. Cook according to our recipes, fantasize with new combinations and share interesting culinary finds on the forum.