Meat Pudding

All sorts of puddings - the same unshakable British culinary tradition, as the afternoon tea. For those who want to join the taste preferences of the inhabitants of foggy Albion, today we will talk about meat puddings.

Meat pudding recipe in a multivarquet for children

Ingredients:

Preparation

Let's figure out how to make a meat pudding. From the loaf cut the crust and soak it in milk. We twist bread together with minced meat and onions. To the received mass we pour the remained milk, a little salt and pepper. Separate the yolks from proteins and also add to the stuffing. Proteins with a pinch of salt whisk to strong peaks and very carefully, literally one spoon, we introduce to the bulk. Fill the minced oil with a forcemeat and install it into the multivark on the stand for the steamer. Fill 3 cups of water and turn on steam for 25 minutes. Finished meat pudding is allowed to cool, remove from the mold and serve with sour cream and chopped greens.

Recipe for Christmas meat pudding

Ingredients:

Preparation

In the stuffing we drive in eggs, squeeze through the garlic press, add finely chopped greens and peeled pistachios. Solim, pepper. We pour in the milk and mix everything thoroughly. The form for baking is lubricated with oil and lined with finely chopped strips of bacon so that the edges hang over the sides to form. We put into it half of the prepared forcemeat, from above, tightly to each other, an interlayer from strips of a chicken fillet, and again forcemeat.

Close the pudding with "petals" from bacon, put it in a refractory tray with water and send it to baked in a preheated oven for 200 degrees for an hour. When the pudding completely cools, we remove it from the mold, but it's better to cut this miracle the next day. For lovers of this English delicacy, we also recommend you try milk or carrot puddings .