Various light desserts come to the rescue: mousse, puffles or puddings, as well as delicate airy curd or sour cream dishes.

Among the desserts it is chocolate pudding takes not the last place, so I’ll cook it today. An ideal treat for children and adults. This will please any sweet tooth. It is very tender, airy and just melts in your mouth.

The pudding is prepared very simply and quite quickly. The only caveat is that it will take enough time for it to harden.

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How to make a step-by-step recipe with photos

In a separate bowl, mix all dry ingredients: granulated sugar, starch, flour and

Be sure to mix everything thoroughly to obtain a homogeneous dry mixture.

If this is not done, lumps may form when combined with a wet mixture.

Take another bowl, or better yet a pan in which we will brew the pudding, mix all the liquid ingredients.

First, place the yolk in the pan and lightly beat it with a whisk.

Then add milk and mix everything thoroughly with a whisk.

How to cook at home

Place the pan with the chocolate mixture on low heat and, stirring continuously, bring to a boil until the first gurgles appear.

Simmer over low heat for a couple of minutes until it thickens, then remove from heat.

Stir the pudding constantly, otherwise the cocoa will burn.

Pour the finished mixture into molds, let it cool slightly and put it in the refrigerator for several hours until completely cooled.

You can decorate the chocolate pudding with crushed nuts, sprinkle cocoa powder or powdered sugar on top. You can also add various berries or pour milk cream on top.

You can serve the pudding in the same molds or on a plate after removing it from the mold. To remove the pudding from the mold, place it in hot water for 30-40 seconds and put it in the refrigerator again.

Bon appetit!

Ingredients

• • 1 glass – milk;

• • 1 glass – cream 10%;

• • 1 pc – chicken egg yolk;

• • 1 cup – granulated sugar;

• • 1 tbsp – corn or potato starch;

• • 1 tbsp - flour;

• 3 tablespoons – cocoa powder.

Chocolate pudding is a traditional British dish, which is prepared not only in production, but also at home. In Russia, people most often buy store-bought powder mixture. However, such a product is packed with harmful dyes and preservatives. If you take the chocolate pudding recipe and make the dessert yourself, you will get a healthy and at the same time tasty treat. The article will tell you how to make chocolate casserole at home.

How to make chocolate pudding

Professional confectioners know the intricacies of preparing chocolate pudding so that it resembles the dessert of English aristocrats. Each of them probably has their own interpretation of this dessert. There are no limits to the creative ideas of masters. Many of them are happy to reveal the secrets of how to make chocolate pudding at home, which is distinguished by its beautiful design and excellent taste. Both adults and children will enjoy this sweetness.

First, prepare the base: pour 10 g of starch, cocoa, and sugar into a bowl. Everything is diluted with warm milk, then whisked thoroughly. Pour this mixture into 1 liter of boiled milk, then transfer the resulting mass to the stove and knead until a thick consistency is formed. Pour the resulting sweet into special bowls, cover with foil and put in the refrigerator (about 2-3 hours). The cooled pudding is usually left in the mold.

Pudding requires cream, which is prepared separately. To do this, beat sugar with vanilla and eggs until a rich foam forms. Mix the egg mixture, milk and flour and put the cream base on the fire, stirring continuously. Add butter to the thickened cream, stir everything, then put it on a shelf in the refrigerator (for about half an hour).

Of particular interest is the design of the pudding. Berries and fruits (both fresh and frozen) are most often used as decoration. The following products are also used for its design:

• ground nuts;
• caramel;
• ice cream;
• glaze;
• chips (almond, coconut, chocolate);
• cookie crumbs;
• sweet tubes.

It is filled with prepared cream. Make a “cap” on top: pour melted chocolate or whipped cream over the pudding. Sprinkle the dessert with chopped nuts (walnuts, hazelnuts, peanuts).

Attention! For those who want to learn how to make chocolate pudding themselves, below are step-by-step recipes.

Preparing food and utensils

The pudding, which is prepared with your own hands, is a heavenly delight. The composition of such a dessert necessarily includes products that act as a “connecting link” in the total mass:

• flour;
• starch (potato or corn);
• chicken eggs.

Essential components: natural milk, cottage cheese, granulated sugar. In recent years, cocoa pudding has become extremely popular. To prepare the pudding base, which includes cocoa or coffee, you need hot boiled milk. But only chilled milk (or cream) can be combined with beaten eggs.

When preparing products for pudding, they are measured to take the required amount of sugar, starch, chocolate, etc. To make chocolate pudding with your own hands, you will need the following:

• beaker;
• cutting board;
• whisk, mixer or blender;
• 2 bowls (for mixing the mixture);
• pot;
• bowls or special silicone molds for pudding.

Replace molds and bowls with glass bowls. Often the dish is served on dessert plates, in tea cups or serving glasses.

Classic chocolate pudding recipe

The main ingredient of traditional British sweets is milk.
English chocolate pudding also contains other ingredients:

• egg - 2 pieces;
• starch - 1 tbsp. l.;
• cocoa powder – 60 g;
• granulated sugar - a little more than a glass.

• wheat flour – 2 pinches;
• butter - a hundred gram pack;
• crushed peanuts;
• dark chocolate - bar;
• vanilla extract.

This delicious dish will fill your body with energy for the whole day. In addition, the delicious chocolate dessert has absolutely no competitors.

Preparing the pudding base:

1. Boil 1 liter of milk and cool. Add eggs to it.
2. To avoid lumps, combine sugar, cocoa powder, and cornstarch in another bowl.
3. Next, add 0.5 cups of hot milk. Mix the ingredients well using a whisk. If you beat the ingredients with a mixer (or blender), the dish will become fluffy.
4. Pour the resulting mixture into the egg base.
5. This pudding is simmered over low heat, stirring continuously.
6. The thickened sweet mixture is distributed into molds. The bottom of the dish must be rinsed with water to make it easier to remove the finished pudding from it.
7. Then it should be cooled to 36°C, and then placed on a shelf in the refrigerator (for complete hardening).

Meanwhile, prepare sweet syrup. You need to beat the eggs well. Pour sugar (a little less than 1.5 cups) and vanillin (1 g) into the egg mixture. In a saucepan, combine flour (35 g) and milk (0.5 l). Beat thoroughly until the lumps disappear, then pour the egg dressing into the pan.

On a note! If you add 1.5 tbsp. l. cocoa, the mixture will be chocolate-colored.

Heat this mixture until it becomes thick. Then add butter. It will taste like custard. It must be cooled in the refrigerator, but separately from the base.

When the pudding and syrup have cooled (after about 2 hours), you need to remove the pudding from the container and start decorating. The pudding is laid out on a flat dish, filled with custard, crushed with nuts and chocolate chips. Then decorate with berries or a mint sprig. This dessert tastes identical to those on store shelves.

Advice! If the dish sticks to the dish, you should dip it in hot water for a couple of minutes. You must not allow the dessert to melt.

Below is a simplified version of the classic pudding.

Ingredients:

• milk – 0.5 l;
• semolina – 100 g;
• butter – 25 g;
• chocolate – 60 g;
• vanillin, sugar - to taste.

Cooking steps:

1. First, prepare the pudding base. Boil milk and dilute butter, chocolate pieces, sugar, vanilla in it. If bubbles appear, add semolina. Cook this chocolate mixture for several minutes.
2. Then add to it (to taste) the following ingredients: berries (frozen or fresh), chopped dried fruits, nuts.
3. When the workpiece has cooled, pour it into a special container. Pre-moisten the bottom of the mold with water.
4. Turn the hardened sweet onto a flat plate and sprinkle with grated chocolate. Light, melting chocolate pudding will be a delight.

Note! You can pour 5–7 g of alcoholic drink into the dish, as well as ground nuts with raisins.

Chocolate hazelnut pudding

The prepared sweetness will delight you with its memorable flavor and extraordinary design.

Ingredients:

• wheat flour – 45 g;
• sugar – 120 g;
• cocoa – 2 tsp;
• butter – 1 tbsp. l.;
• milk – 2 incomplete glasses;
• vanilla bean;
• dark chocolate - half a bar;
• nuts, cinnamon, sugar - as desired;
• fresh berries.

Cooking steps:

1. Milk and sugar are added to the flour. This composition is well kneaded and transferred to the switched on stove.
2. When the mixture becomes creamy, add oil and turn off the stove.
3. The milk-sugar composition is divided into 2 parts. Pour vanilla bean seeds into one, cinnamon and cocoa powder into the other. Each mixture will take on a different shade: either cream or brown. Cover everything with a cotton cloth for 5 minutes.
4. Meanwhile, the hazelnuts are processed: peeled, lightly fried, then ground using a mortar. Pour boiling water over raisins.
5. Next comes the decoration of the dessert. Take portion cups. They are filled in layers. First with white cream, then crushed with nuts, then add brown cream. Having filled the container to the brim, decorate the top with grated chocolate.

This dessert looks very festive, and its taste is great.

Please note! With corn starch, chocolate puddings are more porous and tender than with potato starch.

Video of making chocolate pudding

httpss://youtu.be/F6tvZnnFONw

Chocolate pudding with coffee and cream

The chocolate pudding recipe below will allow you to create your own delicious dessert. It is prepared in a quarter of an hour.

Ingredients:

• milk – 500 ml;
• sugar – 50 g;
• coffee – 1 dessert spoon;
• starch - 2 tbsp. l.;
• egg - 2 pieces;
• butter – 2 tbsp. l;
• vanilla sugar – 1 tsp.

• cocoa powder (dark) – 2 tbsp. l.;
• dark chocolate - half a pack.
• sugar – 70 g;
• butter – 60–70 g;
• milk – 2.5 tbsp. l.

Cooking steps:

1. In a bowl, dilute the beaten eggs, coffee, starch, and beat again. Pour in boiling milk and vanilla in a thin stream. Cook the mixture over low heat, stirring continuously to avoid burning.
2. The thickened coffee base must be removed from the heat. Season it with oil, then stir thoroughly.
3. While the pudding is cooling, in a separate bowl, dilute the chocolate syrup: milk, cocoa, granulated sugar, butter. Mix the added ingredients, then send the mixture to low heat.
4. When the components are dissolved in milk until smooth, they are seasoned with chocolate. The composition must be constantly stirred with a whisk so that it heats evenly. Continue the cooking process until the chocolate mix becomes shiny and thick.
5. Cool and arrange in a fireproof bowl in layers: pudding, nuts, etc.
6. The prepared portions are placed on a baking sheet and hot water is poured onto its bottom. Bake the chocolate pudding in the oven (approximately 37 minutes). The optimal temperature is 175°C.

After the oven, the pudding needs to be cooled. The royal dessert is ready to eat. Serve it with a cup of freshly brewed coffee with cream.

To successfully prepare chocolate pudding, you should pay attention to the following recommendations:

1. Before grinding the chocolate into fine crumbs, it is recommended to melt it slightly. Choose one of the methods: water bath or microwave.
2. If you need to make pudding quickly and easily, a simple recipe will help. The taste of the dessert will not be affected by this.
3. Cornstarch will add airiness to the finished dessert.
4. In order for the pudding to acquire a creamy texture, it does not need to be cooked for longer than the specified time.
5. If you replace sugar with honey, then such sweetness will not harm your figure.
6. The calorie content of chocolate pudding will be reduced if you add skim milk to it (instead of natural milk).
7. The pudding does not lose its pleasant taste both chilled and warm.

Experienced chefs share interesting and practical advice:

1. To ensure that dry products are completely dissolved, they are first added to one part of the prepared milk. Do the kneading. Then the remaining milk is slowly added to the resulting mass.
2. In addition to cooking, you can bake the dish in the oven. For this you will need a small heat-resistant dish. Another option is to pour the pudding into serving glasses and cook in a water bath. The latter method makes the pudding structure more porous and melts in the mouth.
3. The sweetness will become tender and soft and acquire incredible taste if you add 2-3 drops of liqueur to its composition.
4. Vanilla sugar, spices, and cinnamon will give the dish a brighter taste and an amazing aroma.
5. Chocolate pudding can be decorated very beautifully: with strawberries cut into slices or orange slices. Sprinkle the top with coconut shavings and stick a sweet stick into it. This dessert will conquer gourmets and the most fastidious critics.

So, homemade sweets are much healthier than ready-made desserts, which are temptingly displayed on the counters of confectionery departments. And an example of this is chocolate pudding, prepared with your own hands. The appetizing appearance of a culinary masterpiece will give aesthetic satisfaction, and the delicious taste will give you unforgettable pleasure.

Incredibly delicate dessert - chocolate pudding! It’s very easy to make with cocoa or chocolate at home.

The simplest chocolate cream pudding is made from cocoa, milk, eggs and starch.

• Cocoa powder - 0.25 cups
• Corn starch - 2 tbsp. l.
• Milk - 1.5 cups
• Butter - 4 tbsp. l.
• Sugar - 0.5 cups
• Salt - 0.25 tsp.
• Egg (lightly beaten) - 1 pc.
• Vanilla extract - 0.5 tsp.
• Heavy cream for whipping

In a heatproof bowl, mix cocoa powder, sugar, starch and salt, set aside.

Pour milk into a saucepan and heat to high temperature over medium heat, but do not bring to a boil.

Pour a little hot milk into a bowl of cocoa, stir, and then put this chocolate spread in a saucepan with the remaining milk, standing on the stove over low heat. Add the egg and half the butter, stir well.

Cook the pudding over low heat for about 5-8 minutes, stirring constantly. Then remove the saucepan from the stove, add vanilla extract and the remaining butter, stir well.

Serve chocolate pudding in a serving bowl, topped with cream.

Recipe 2: homemade chocolate pudding (with photo)

Homemade pudding is a simple, tasty and delicate dessert that any housewife can prepare if desired. Today I suggest you try striped chocolate-vanilla pudding - an affordable and easy-to-make delicacy. Moderately sweet, silky and aromatic, kids like it so much!

In general, pudding (which is essentially custard) is usually prepared with egg yolks. However, I wanted to make a simplified version of the dessert - brew sweet milk with plain wheat flour. In addition, you could easily add chocolate to the chocolate layer (bitter or milk, depending on your preference), but today we will prepare it with cocoa powder. And instead of vanilla sugar, you can use natural vanilla or extract, so there are a lot of options.

In total, from the indicated amount of ingredients used, 3 servings of homemade chocolate-vanilla pudding are obtained (I use glasses with a capacity of 200 milliliters each). If your kids love berries, be sure to decorate the finished dessert with them. Yanochka, thank you so much for such a delicious order and bon appetit!

• milk - 600 ml
• sugar - 100 gr
• wheat flour - 50 gr
• cocoa powder – 30 g
• butter - 30 g
• vanilla sugar - 20 g

The recipe for chocolate-vanilla pudding includes the following ingredients: milk of any fat content (I use 1.5%), granulated sugar, premium wheat flour, butter, high-quality cocoa powder and vanilla sugar (I use homemade, but if desired, you can replace it with a pinch vanillin).

Pour granulated sugar (100 grams) and sifted premium wheat flour (50 grams) into a small saucepan or stewpan. Mix everything so that the sugar crystals are evenly dispersed throughout the flour.

Pour in 500 milliliters of milk (you can use it at room temperature or straight from the refrigerator - it’s a matter of principle). Mix everything and put on medium heat.

Cook the homemade pudding over medium heat, stirring constantly with a whisk, until the mixture boils. Do not leave the contents of the pan unattended, as the flour at the bottom may not only clump together, but also burn.

Add 30 grams of butter to the custard base and continue stirring.

Turn the heat to below medium and cook the homemade pudding until thick (another 2-3 minutes). Do not forget to stir all the time, especially carefully working the bottom.

When the pudding thickens and the consistency becomes like liquid-liquid semolina porridge, remove the saucepan from the heat. Pour a little less than half of the hot pudding into another bowl, and add 20 grams of vanilla sugar to the rest.

Heat the pudding for another half a minute over medium heat until the sugar crystals are completely dissolved. Let's not interfere all the time! Remove the vanilla pudding from the stove and let it cool slightly at room temperature.

Add 30 grams of unsweetened cocoa powder and 100 milliliters of milk to the second part of the pudding. Mix everything thoroughly and heat over medium heat (stirring all the time!) for about a minute.

If the cocoa powder still doesn’t want to disperse in the pudding and clumps together, just beat the mixture with an immersion blender. The chocolate pudding is also ready - let it cool slightly and you can assemble the dessert.

To serve this simple and delicious homemade delicacy, I recommend using clear glass dishes so that the multi-colored layers are clearly visible. Glasses, vases, bowls, sockets - choose what you have on hand. In total, from the specified amount of ingredients used, 3 servings of chocolate-vanilla pudding are obtained (I use glasses with a capacity of 200 milliliters each). Place the first layer of pudding on the bottom - decide for yourself which one. I made 2 servings with more of a white layer and one with a lot of chocolate. Place in the refrigerator for 5 minutes so that the pudding sets - this is necessary so that later the multi-colored layers do not mix.

We take the glasses out of the refrigerator and place the second layer. Refrigerate for about 5 minutes and add the third layer. Before serving, it is advisable to keep the chocolate-vanilla pudding in the refrigerator for about an hour so that it cools well and hardens.

If your kids love berries, be sure to decorate the finished dessert. It’s mid-November now, so my raspberries, red and black currants are naturally frozen. I let the berries thaw on a paper napkin so that it absorbed the juice, and then decorated the dessert. Well, fresh mint leaves will come in handy. Bon appetit, friends!

Recipe 3: Homemade chocolate pudding

The result is an airy, soft and delicate dessert, which is great to serve with tea or for breakfast, or just as a snack. Be sure to try making this quick chocolate pudding for yourself and your loved ones - I promise you won't regret it!

As for corn starch, it is what gives the dish its airiness and delicate taste. But if you replace it with flour, then nothing bad will happen, the pudding will just be denser. It is better to take iodized salt, it is much healthier for the body.

• Chocolate (it’s better if it’s dark) – 50 gr.
• Milk – 500 ml.
• Cream 33-35% fat – 50 ml.
• Granulated sugar – 180-200 gr.
• Cocoa powder – 30 gr.
• Corn starch – 20 gr.
• Wheat flour – 10 gr.
• Salt – ¼ tsp.
• Vanilla extract – ½ tsp.10. Mint, cream, chopped nuts, coconut flakes - for decoration.

Let's get to work - use a knife to chop the chocolate quite finely.

Pour granulated sugar into a deep saucepan.

Add flour and cornstarch.

Then cocoa powder and salt. Now use a whisk to mix this dry mixture as thoroughly as possible.

Gradually, in a thin stream, pour in the milk. At the same time, constantly stir and beat with a whisk. You should get a homogeneous mass.

All that remains is to place the saucepan on the gas stove, setting the heat to medium intensity. Don't forget about constant stirring!

When the first bubbles appear on the surface, slightly reduce the heat and at the same time increase the intensity and speed of stirring. Cook until thickened, usually 3-5 minutes. It all depends on what consistency you prefer for the dessert - if it’s light, almost creamy, then you need to reduce the cooking time.

And if it is thick and dense, then increase the cooking time accordingly. Try different variations of this simple and delicious dish!

The main thing at this stage is not to let the pudding burn.

After this, add the chopped chocolate, add cream and, reducing the heat, cook, remembering to stir, for about 2 minutes.

Now remove the saucepan from the heat and add vanilla extract.

Cool the mixture slightly by stirring and pour beautifully into portioned molds. Place in the refrigerator for a couple of hours.

Take it out and sprinkle with chopped nuts or coconut flakes.

Decorate with mint or cream and voila! Our wonderful pudding is ready to serve, bon appetit!

Recipe 4: Pudding with chocolate and whipped cream

• Starch 3 tablespoon
• Granulated sugar 3 tablespoons
• Cocoa powder 3 tablespoons
• Milk 1.5 Glass
• Heavy cream ½ cup
• Milk chocolate 100 g
• Vanillin 1 teaspoon
• Whipped cream for decoration

Combine sugar, cocoa, starch in a deep bowl, mix thoroughly.

Heat the milk, carefully pour it into a bowl, then pour in the cream. Mix everything thoroughly until the lumps disappear.

Place the dishes on the stove over low heat, bring the mixture to a boil, stirring constantly, for 3-4 minutes... Remove from heat.

Cut the chocolate into small pieces, add the mixture, stir until the chocolate dissolves. Add vanillin.

Pour the resulting homogeneous mixture into molds.

Cover the top with cling film. Place in a cool place for 1 hour.

After an hour, you can serve, first garnishing with whipped cream. Bon appetit!

Recipe 5, step by step: delicate chocolate pudding

• Milk 500 ml
• Black chocolate 80 g
• Corn starch 20 g
• Sugar 50-70 g
• Butter 1 tbsp
• Salt 1 pinch

Add salt and sugar to half the milk.

Add butter.

Heat on fire, bring to a boil.

Add starch to the second half of the milk.

Mix well so that there are no lumps.

Combine both milk mixtures and bring to a boil again, stirring.

Chop the chocolate.

Add milk mixture to chocolate.

Mix well until smooth and homogeneous.

Divide into portions and cool.

Recipe 6: How to make chocolate pudding

Tender, silky, homemade pudding made from simple ingredients!

• 600 ml milk
• 100 g sugar
• 50 g flour
• 30 g butter
• 30 g cocoa
• 20 g vanilla sugar

Mix sugar and flour, pour in 500 ml of milk little by little, rubbing the mass thoroughly. Place on heat slightly above medium and, stirring constantly, especially at the bottom, bring to a boil. It is convenient to mix with a silicone spatula, as the mass begins to thicken at the bottom and can burn. As soon as the mixture boils, add butter. Stirring thoroughly, boil for 2-3 minutes.

The mass will thicken after the specified time; remove the finished pudding from the heat.

Divide the pudding into two parts, I put 280 g, a little less than half, into a container that can be placed on the stove. Add vanilla sugar to most of it, stir thoroughly and heat until the sugar crystals dissolve. Leave to cool.

I use vanilla sugar with natural vanilla, it is brown in color, so the vanilla part of the pudding turned out not white, but creamy.

Add cocoa and 100 ml of milk to the second part of the pudding, stir thoroughly and boil for one minute, stirring constantly. If the cocoa does not want to interfere with the homogeneous mass, beat it with an immersion blender and leave to cool.

While the pudding is still warm, you can serve it in glasses. I made three layer puddings: two more vanilla and one more chocolate. To do this, lay out a third of the glass in one color, put it in the freezer (refrigerator) for 5-10 minutes, then lay out another color, cool the glasses again, and then add a third layer.

Serve the pudding chilled, if desired, adding berries, nuts, chocolate, and mint on top. Have a nice...!!!

Recipe 7: simple cocoa pudding (step by step with photo)

• milk 500 ml
• starch 4 tbsp.
• sugar 3 tbsp.
• cocoa 3 tbsp.

So, for pudding you need 500 ml of milk. This amount of dessert will serve approximately 2 - 3 people (this depends on the volume of your serving dishes). Pour about half a glass (100 ml) of milk into a separate bowl. Pour the remaining 400 ml into a thick-bottomed saucepan and place over medium heat until it boils.

First mix all the dry ingredients: cocoa powder, starch and sugar. Pour the dry mixture into cold milk, which we poured into a glass, and stir thoroughly until smooth, so that there are no lumps. I draw your attention to the amount of sugar: I put 3 s. l., you look at the taste preferences of your children.

Pour cold milk with starch mixture into boiling milk in a thin stream. Stirring continuously, bring the mixture to a boil over low heat. You will see the pudding thicken.

Boil over low heat for 4-5 minutes, stirring continuously. Remove from heat and pour into molds, which must first be rinsed with cold water.

Pudding can be eaten both hot and cold.

Recipe 8: Dark Chocolate Vanilla Pudding

A very delicate dessert, I made it for the first time, the effect exceeded expectations!

• sugar 0.75 cup.
• corn starch 0.4 cup.
• cocoa powder 2 tbsp. l.
• milk 3.5 cups.
• dark chocolate 100 g
• vanilla to taste
• whipped cream to taste

Mix sugar (0.5 cups) with starch (1 tablespoon). I didn’t have corn (I just couldn’t find it in the store) - I took potato.

Gradually add milk so that no lumps form and stir thoroughly. Warm the milk mixture slightly.

Mix 1 tablespoon cocoa with the remaining sugar and vanilla.

Gradually pour in the warm milk mixture and mix thoroughly so that no lumps form. Combine the two mixtures.

Place on the fire and heat until boiling (about 10 minutes).

Break the chocolate into pieces and add to the hot chocolate mixture. Boil until it dissolves.

It turns out to be such a thickening mass. Cool to room temperature.

Pipe the pudding into bowls using a pastry bag (I use a file). Garnish with whipped cream. I used dry ones, which are diluted in chilled milk and whipped. Better, of course, is natural cream whipped with sugar.

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Pudding is a traditional English dessert based on eggs, cereals, milk, cottage cheese, flour and fruit. There are many variations of this dish, differing in combinations of ingredients and cooking methods. Only its delicious taste remains unchanged.

website shares the most interesting pudding recipes, which are also easy to make.

Blackcurrant and cherry pudding

Ingredients:

• ½ cup cherries
• ½ cup black currants
• 2 tbsp. l. corn starch
• 2 tbsp. l. sugar (preferably cane)

Preparation:

1. Rinse currants and cherries with water. Remove pits from cherries.
2. Mix cherries with sugar. Add black currants. Place the mixture on the stove and bring to a boil.
3. Dilute corn starch in water and pour into the mixture. Stir and cook for about 1 minute until thickened.
4. Pour into molds, cool and refrigerate until set. To serve, decorate the pudding with any dark berries.

Semolina with raisins

Ingredients:

• 80 g semolina
• 500 ml milk
• 120 g sugar
• 1 egg
• 120 g raisins

Preparation:

1. Soak raisins in a bowl of warm water. Boil milk, adding 65 grams of sugar, add semolina and cook for 5 minutes over low heat, stirring constantly. Remove from heat.
2. Add raisins, but leave some for decoration. Beat the egg in a separate bowl, adding a little of the mixture from the pan. Pour this mixture into the pan and mix thoroughly.
3. Prepare the caramel by melting the remaining sugar in a saucepan over low heat. Pour it into a baking dish. Pour semolina porridge with egg on top and bake in an oven preheated to 140°C for 25 minutes.
4. Let the pudding cool slightly before turning it out onto a plate. Garnish with raisins or pieces of fruit.

Crimson

Ingredients:

• 300 g rice
• 2 glasses of milk
• 50 ml cream
• 25 g gelatin
• 100 g ice cream
• 2 cups raspberries (you can use frozen)
• 1 cup of sugar

Preparation:

1. Soak the gelatin. Rinse the rice and boil until tender in three glasses of water. Cool and mix with milk, cream and melted ice cream.
2. Place the mixture on low heat and heat for 15 minutes.
3. Strain the soaked gelatin, mix with half the sugar and pour into the rice-milk mixture. Stir, pour into molds and put in the refrigerator.
4. Grind the raspberries with the remaining sugar. If desired, you can add a little cognac to the sauce. When serving, pour raspberry sauce over the frozen pudding and garnish with fresh berries.

Chocolate

Ingredients:

• 400 ml milk
• 2 tbsp. l. Sahara
• 2 tbsp. l. cocoa
• 2 tbsp. l. ground hazelnuts (optional)
• 2 tbsp. l. starch (preferably corn starch)

Preparation:

1. Heat the milk over low heat until it is very warm, but not yet hot.
2. Remove milk from heat, add all ingredients. Beat thoroughly for about 5 minutes until the mixture is homogeneous and free of lumps.
3. Return the mixture to the heat. Bring to a boil, continuing to stir. Boil for 1 minute, then pour into molds.
4. Let cool and refrigerate for 2-3 hours.

Citric

Ingredients:

• ¼ cup flour
• 2 lemons
• 1 glass of milk
• 2 eggs
• ¾ cup sugar
• ½ tsp. salt

Preparation:

1. Separate the eggs into yolks and whites. Grate the zest from the lemon and squeeze out the juice. Cut the lemon without zest into rings.
2. Mix flour, sugar, lemon zest (2 tbsp), salt, egg yolks, lemon juice (¼ cup), milk.
3. Beat the whites so that they do not settle. Add to the dough and mix gently.
4. Divide the mixture into 4 portions and pour into portion forms. Place on a baking sheet. Pour about 1 cm of hot water into the bottom of the baking sheet. Place the pudding in an oven preheated to 180 °C for 35-40 minutes.
5. Finished puddings can be decorated with lemon zest and lemon rings.

Curd

Ingredients:

• 400 g granular cottage cheese
• 400 ml heavy cream
• 4 eggs
• 1 lemon
• 6 tbsp. l. Sahara
• 4 tbsp. l. flour
• 1 tbsp. l. vanilla sugar
• creamy margarine for mold

Preparation:

1. Beat the eggs. Add regular and vanilla sugar to them. Beat again until thick foam.
2. Add cottage cheese, cream, flour and zest of one lemon. Mix.
3. Grease the molds with margarine. While stirring, pour the mixture.
4. Bake the pudding in the oven at 175°C for 40-50 minutes.
5. Serve with fresh berries, dried fruits or jam.

Cherry

Ingredients:

• 2-3 cups pitted cherries (can be from compote or frozen)
• 1 cup of sugar
• 1 cup flour
• ½ glass of milk
• 10 g baking powder
• 40 g butter
• 1/4 tsp. nutmeg
• 1 pinch of salt

Preparation:

1. Sprinkle the cherries with sugar (2 tbsp.) Add half the flour. Mix carefully with a spoon. Transfer the mixture to a baking dish.
2. Sift the remaining flour. Mix it with sugar, baking powder and salt.
3. Separately combine milk and melted butter. Stirring constantly, add dry ingredients and beat until smooth.
4. Place the dough on top of the berries. Mix the remaining sugar with the nutmeg and sprinkle over the surface of the pudding.
5. Bake in the oven at 180°C for about 50 minutes (to form a golden, thick crust).

Lactic

Ingredients:

• ½ l milk
• 1-2 eggs
• 2 tbsp. l. Sahara
• 2 tsp. vanillin or vanilla beans
• 2 tbsp. l. starch
• syrup (to taste)

Preparation:

1. Pour 400 g of milk into a saucepan, put on low heat and stir in sugar and vanilla. Boil.
2. Dissolve the starch in the remaining cold milk, add the yolk (yolks if the eggs are small) and gradually pour, stirring all the time, the yolk-starch mixture into the pan with milk and sugar.
3. Boil. Cook, stirring, 1-2 minutes. Remove from stove. Add syrup for flavor if desired.
4. Pour the hot mixture into the molds, after rinsing them with cold water. Cover with foil or film. Place in the refrigerator. Can also be used hot as a cream for sweet dishes.

Rice with strawberry sauce

Ingredients:

• 150 g rice
• 500 ml coconut milk
• 3 tbsp. l. coconut flakes
• 250 g strawberries
• 30 g sugar

Preparation:

1. Boil the rice in boiling water until half cooked (about 10 minutes), drain the water.
2. Place the rice back into the pan, pour in coconut milk, and add coconut flakes. Cook over low heat, stirring regularly, for 10-15 minutes. The milk should not completely evaporate during this time.
3. While the rice is cooking, prepare the strawberry sauce. To do this, grind the strawberries in a blender, add sugar and mix thoroughly.
4. Divide the rice pudding into glasses, top with strawberry sauce and refrigerate for at least an hour. When serving, garnish with strawberries.

Pistachio

Ingredients:

• 35 g pistachios
• 50 g brown sugar
• 235 ml milk
• 1 egg
• 1 tbsp. l. corn starch
• 1 tbsp. l. butter
• 1 tbsp. l. water
• 1 pinch of salt

Preparation:

1. Grind 25 grams of pistachios in a blender, add 2 tablespoons of sugar and water and continue blending to a paste.
2. Place the mixture in a saucepan and add milk. Heat the mixture, stirring constantly.
3. In a small bowl, mix 2 tablespoons sugar, egg yolk, starch and salt. Add a little hot milk to make mixing easier. Pour the mixture into a saucepan with milk and pistachio paste.
4. Continue cooking, stirring constantly, until the mixture thickens. Remove from heat and add butter. Whisk until butter melts.
5. Pour the pudding into the molds and leave to cool for at least 4 hours. Before serving, garnish with remaining pistachios.

Chocolate avocado pudding

Ingredients:

• 4 avocados
• ¼ cup coconut milk
• 4 tbsp. l. cocoa powder
• 60 g dark chocolate (80%)
• 3 tbsp. l. honey
• 1 pinch vanillin
• 1 pinch of salt
• coconut flakes (to taste)
• chocolate chips (to taste)

Preparation:

1. Beat the avocado pulp in a blender.
2. Melt chocolate and cocoa powder in coconut milk, add vanillin, honey, salt.
3. Mix the ingredients until smooth. To make the dessert thicker, put it in the refrigerator for several hours.
4. Before serving, decorate the pudding with coconut or chocolate chips.

Banana protein

Ingredients:

• 1 liter of milk
• 4 eggs
• 350 g sugar
• 4 tbsp. l. (with a slide) flour
• 2 bananas
• 50 g milk chocolate for sprinkling
• vanilla or nutmeg to taste

Preparation:

1. Mix flour, sugar (150 g) and nutmeg (vanillin is possible).
2. Bring the milk to a boil, but do not boil. Turn off and let cool slightly.
3. Separate the whites from the yolks. Beat the yolks with a whisk or fork. Mix with ¼ part of warm (but not hot) milk.
4. Add the previously prepared dry mixture and stir so that the mass does not clump. Combine it with the remaining milk. Bring to a boil and simmer for a few minutes until thickened over low heat.
5. Beat the whites with sugar until thick. Cut bananas into slices.
6. Divide some of the pudding into glasses. Place banana slices on top, protein cream on bananas, then bananas again. Finish with the rest of the pudding. Decorate with chocolate chips. Place in the refrigerator for several hours.

Strawberry parfait pudding

This delicious English dessert is truly a gastronomic pleasure. It has a soft, melting texture and amazing taste. The article will look at how to make chocolate pudding and its various variations.

Classics never go out of date. This is a win-win option that is easy to prepare.

Ingredients:

• sugar – 110 g;
• milk – 2 glasses;
• starch (corn) – 2.5 tsp;
• butter – 60 g;
• eggs – 2 pcs.;
• vanillin - at the end of a spoon;
• cocoa – 2.5 tsp.

Recipe:

1. Pour chilled milk into a bowl and dissolve starch in it.
2. Take eggs, separate whites. Add the yolks to the milk in a bowl.
3. Add sugar, cocoa, then vanilla. Gently mix and beat.
4. Milk, there should be about a glass left, pour into a saucepan and heat to a boil. Add the whipped mixture to the milk, stirring regularly.
5. Keep the resulting mass on low heat for about 3 minutes, without stopping stirring.
6. When the mixture thickens, add butter. Mix properly.
7. Serve the pudding in glass vases or ceramic molds. Leave to cool. Then put it in the refrigerator to cool.

A wonderful English dessert is ready!

With added bananas

An original version of a famous recipe that will appeal not only to adults, but also to children.

Ingredients:

• flour – 4-5 tbsp. l.;
• salt - a pinch;
• milk – 3 glasses;
• bananas – 3 pcs.;
• eggs – 3 pcs.;
• granulated sugar – 120 g;
• vanillin - at the end of a spoon;
• cookies (biscuit) – 200 g.

Recipe:

1. Pour sugar into the milk, then add flour, preferably sifted, and salt. Place the mixture on the stove. Mix thoroughly. When bubbles begin to rise to the surface of the milk, turn the heat down and heat the mixture for a couple more minutes. Remove from the stove.
2. Place the eggs in a separate bowl. Add about a third of the mixture that was just removed from the stove to them and mix thoroughly.
3. Return the remaining mixture to the heat, slowly add the egg mixture and stir. Wait until bubbles appear and cook for another 2 minutes. Remove from heat, add vanillin, mix again. Allow to cool for fifteen minutes.
4. Place biscuit cookies in individual vases or one large mold and place bananas cut into slices on it (it is better to choose very ripe, soft ones).
5. If lumps still form, you can strain the mixture. Fill the bottom layer with it.
6. Re-arrange cookies and bananas.
7. Pour in remaining pudding mixture. Leave in the cold for 4-5 hours.

Before serving, sprinkle the dessert with crushed cookies or waffles if desired.

In the microwave

Simple instructions on how to make cocoa pudding in the microwave.

Ingredients:

• sugar – 2/3 cup;
• flour – ¾ cup;
• butter - 80 g and 50 g - for sauce;
• eggs – 3 pcs.;
• baking powder (or slaked soda) – 1 tsp;
• cream 30% – 3 tbsp. l.;
• cocoa – 2 tbsp. l;
• chopped almonds - ¼ tbsp.;
• chocolate bar – 120 g.

Recipe:

1. Soften the butter, melt. Allow to cool slightly.
2. Add sugar to the eggs, foam into a fluffy mass.
3. Add flour, which must be sifted together with cocoa and baking powder.
4. Add almond crumbs and butter. Beat the resulting mixture until fluffy.
5. Place the mixture in a microwave-safe dish. Bake at 800 W for 5-6 minutes. Cool, you can keep the dessert in the refrigerator
6. For the chocolate sauce, soften the remaining butter and crushed chocolate bar. Stir in heavy cream.

Before placing the dessert on the table, it must be poured with the resulting topping.

Chocolate and vanilla pudding

Ingredients:

• granulated sugar – 120 g;
• flour – 60 g;
• milk – 650 ml;
• butter – 30 g;
• sugar (vanilla) – 20 g;
• cocoa powder – 30 g.

Recipe:

1. Place sugar in a saucepan and add sifted flour. Mix.
2. Pour half a liter of milk into the sugar, mix and put on the stove. It is better to choose medium heat. Cook without ceasing to stir, because the flour may form clumps and burn on the bottom of the pan.
3. Add butter to the semi-finished product and continue cooking, stirring, avoiding lumps.
4. The heat should be reduced slightly, then cook for two to three minutes until it thickens. At the same time, we must not forget to stir the mass all the time.
5. Pour half the pudding into a separate container, add vanilla sugar to the remaining hot mixture.
6. Heat the mixture over low heat until all the sugar has dissolved. The mixture must be stirred all the time so that it remains homogeneous. Remove the resulting vanilla part of the dessert from the heat and leave to cool.
7. Pour half a glass of milk into the reserved part and add cocoa powder. Mix thoroughly and heat over moderate heat for about a minute, still stirring.
8. If the cocoa sets in lumps, the mixture can be broken up with an immersion blender. This completes the chocolate part. It also needs to be cooled.
9. It's time to collect the treat. Transparent cups are better suited for this, then all the layers will be visible. Layer alternate layers of chocolate and vanilla puddings. The order is not important. After each layer, leave in the refrigerator for 6-10 minutes so that the mixture hardens and the layers do not mix.