Pudding from carrots is a dish that relates not only to the category of useful, but also delicious. Especially he very much likes children. Serve this dessert a little cooled to tea or milk. Let's consider with you several recipes for its preparation, and you yourself choose the most suitable for yourself.
The recipe for pudding from carrots
Ingredients:
- semolina - 7 tbsp. spoons;
- carrots - 5 pcs .;
- egg - 3 pieces;
- kefir - 1 item;
- water 50 ml;
- butter - 10 g;
- salt;
- sugar - 3 tbsp. spoons;
- soda - pinch;
- vinegar - 0.5 tsp.
- margarine - 150 g.
Preparation
Pour the semolina with homemade kefir and leave at least 30 minutes to stand up, so that it is a little swollen. And by this time we clean the carrots, rub it on a small griddle and lightly squish it in the pan. To do this, melt a piece of butter and add a little water.
In the mango with yogurt add sugar, salt, cooled carrots and vinegar, soda, which is not vinegar. You can add a little cinnamon or vanilla sugar to your taste. We mix everything thoroughly and introduce eggs. Form the baking grease with oil and gently pour 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 pieces;
- cottage cheese - 500 g;
- egg - 2 pieces;
- manga - 4 tbsp. spoons;
- sugar - 4 tbsp. spoons;
- sour cream - 4 tbsp. spoons;
- butter.
Preparation
Eggs are broken into a bowl and whisked thoroughly with sugar, using a mixer or blender. Then pour in the mango and again we mix it thoroughly. Carrots mine, dried with a towel, peeled, rinsed and rubbed on a large grater.
Cottage cheese mash with a fork, add carrots, put sour cream and pour out the previously prepared egg mixture. We mix all the dough carefully so that no lumps form. We lubricate the multiquark cup abundantly with cream butter, spread evenly the curd-carrot mixture, place the "Bake" program on the appliance and mark the time for 60 minutes.
After the beep is ready, the lid is not opened immediately, but we give the pudding a little time to stand and cool slightly. Then carefully take it out with a container-steamer, put it on a flat dish, sprinkle with powdered sugar and call everyone to drink tea.
Pudding from carrots, apples and prunes
Ingredients:
- apple - 1 piece;
- carrots - 2 pieces;
- prunes without pips - 50 g;
- egg - 4 pieces;
- vanilla biscuits - 1 item;
- sugar -2 tbsp. spoons;
- milk - 1,5 items;
- pine nuts - 1 tbsp. a spoon;
- powdered sugar - 1 tbsp. a spoon;
- ground cinnamon.
Preparation
Carrots and apples are peeled, rinsed, cut into cubes and let in milk. Prunes are soaked for about 1 hour, boiled and finely shredded. Egg yolks rub well with sugar, combine with carrots, apples, ground breadcrumbs, prunes and cinnamon.
All carefully mix, inject the whipped whites and transfer the resulting mass into a greased form. We bake a pudding from carrots and apples until ready in a hot oven, then sprinkle with powdered sugar, pine nuts and serve to the table.
Pudding from carrots, with apples and millet
Ingredients:
- millet - 150 g;
- salt;
- water 400 ml;
- carrots - 2 pieces;
- apple - 1 piece;
- cottage cheese - 150 g;
- milk - 150 ml;
- egg - 1 piece;
- sour cream - 25 g;
- sugar - 40 g;
- Butter - 40 g;
- breadcrumbs - 20 g.
Preparation
So, first cook the viscous millet porridge and cool it. Carrots are cleaned, finely shredded and blown in a small amount of water. Then we take a large bowl, combine all the ingredients in it and knead a homogeneous dough. Spread it in a greased saucepan and bake until done.