Cooking banana pudding with breadcrumbs
If you want to make the pudding more refined, the authors will sprinkle it with a mixture of two egg whites. with two tablespoons of sugar, and quickly bake in the oven until browned.
For 6 servings
6 bananas, cut into thin slices;
sugar 125 g;
butter, cut into small pieces 90 g;
orange marmalade or jelly from guava 60 g;
dry bread crumbs 60 g;
ground cinnamon 1/2 tsp.
Cooking delicious pudding
Lubricate the heatproof dish with oil and lay a layer of banana slices. Sprinkle with half the sugar, half the butter and half the marmalade or jelly. Cover with a layer of bread crumbs and sprinkle with cinnamon. Repeat the same thing with one more layer of bananas, etc., ending with a layer of breadcrumbs. Bake in the oven at 170 degrees Celsius for about 45 minutes, until the top of the pudding is coverediscrispy brown crust. Serve hot with cream.
Cooking Chestnut Pudding
This pudding can also be served cold; do everything as stated in the recipe, then cool the pudding.Beat 1/4 l of double cream with vanilla sugar to taste, put them on top of chestnut pudding and serve to the table.
For 4 servings:
chestnuts, boiled for 15 minutes, peeled and shelled 500 g;
vanilla sugar 2 - 3 tbsp. l .;
assorted dried fruit, soaked in water 150 g;
egg whites, tightly whipped 2;
Cooking delicious pudding
Put the chestnuts in a saucepan, cover with milk and boil on low heat for about 30 minutes. Chestnuts should soak up almost all the milk and become very soft. Drain the milk, knead the chestnuts, sprinkle with sugar and rub through a sieve. Lay the puree on a baking sheet and decorate with dried fruit. Pour egg whites and bake in the oven at 180 degrees Celsius for 20-25 minutes. Serve hot.
Cooking fig pudding
Ha 6 servings:
figs, finely chopped 250 g;
flour 125 g;
Pace of fat, finely chopped 125 g;
fresh bread 125 g;
powder 1 tsp;
powdered sugar 125 g;
milk about 200 ml;
In a large bowl, mix the figs, flour, kidney fat, bread crumbs, baking powder, sugar, and a pinch of poly and nutmeg.Beat the eggs with 150 ml of milk and pour into the fig mass. If necessary, add more milk, so that the mixture is slightly liquid. Grease a pudding form with a capacity of 1.25 liters. Cut from the waterproof paper a circle the size of the bottom of the mold and put it in the shape. Lay out the pudding mass in the mold. Sprinkle flour on the damp cloth and cover the form with the side dusted down. Fold the fabric so that the pudding can rise, and tie it under the edge of the form. Put a stand in a large saucepan and place a pudding on it. Pour water into the pan so that the mold is two-thirds immersed. Cover the pan with a lid and cook for 2.5 hours. Put the pudding on a plate and serve hot.
The plate is wrapped in muslin in order for the pudding to retain its shape better and lay still on the plate. In addition, a plate with ready-made pudding will be easier to remove from the water.
For 6 servings:
dried pears and prunes, soaked overnight 500 g;
stale white bread 250 g;
self-rising flour 125 g;
salt 1/4 tsp;
ground nutmeg 1/4 tsp;
ground cinnamon 1/2 tsp;
finely chopped kidney fat 90 g;
egg beaten 1;
brown sugar 250 g;
red wine 2 tbsp. l .;
Cut the crust from the bread and grate it on the grater. Soak the remaining bread in water to soften it, then squeeze it dry. Sift flour in a bowl, add salt, nutmeg and half of cinnamon. Put the soaked bread, grated crumbs, kidney fat and egg. Stir the mass thoroughly and whisk until smooth. Roll the dough into round pudding and place on a round, heat-resistant plate.
Lay the fruit around the pudding, sprinkle them with brown sugar and the remaining cinnamon and pour in red wine. Loosely wrap the plate with muslin and place in a large saucepan. Pour cold water so that the pudding is covered, close the lid tightly and bring to a boil. Cook for 2 hours, not momentarily letting the water stop boiling. Take out the plate with all the contents from the pan, remove the cloth and serve a pudding with fruit on the same plate as it was brewed.
A second proposes to serve a pudding with a fruit sauce, flavored kirsch, or red-currant sauce, flavored curacao.
For 6 servings:
Bavarian cream 600 m;
biscuit biscuit sticks;
soaked with 80 ml of kirsha 250;
various candied fruit finely chopped 125 g;
Put in a baking pan or charlotte a layer of Bavarian cream 2 cm thick, from above place a biscuit cookie -if the sticks do not fit, if necessary, trim them. Pour the biscuits into thin layers of candied fruit and fill in the form with the remaining Bavarian cream. Cool until ready. Remove the pudding from the mold before serving.
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