We prepare tasty and useful buckwheat pudding

Buckwheat pudding is a special dish that will help you to find the day satisfying, tasty, and, most importantly, useful. In addition, it is an excellent alternative to simple buckwheat porridge, which in individual performance often simply bothers. In a word, the recipes that are described below can not only replenish your piggy bank of original recipes, but also quickly bring the cherished figure on the scales.

Description

Buckwheat pudding perfectly fits in a dietary diet, and will become a very tasty dessert. Here everything will depend on the set of ingredients. And the fact that it is prepared portionwise and can have a variety of fillings, allows you to experiment with the recipe and it is easy to prepare daily new dishes.



After trying the buckwheat pudding once, you can no longer deny yourself the pleasure of eating it again and again. This dish is a real discovery in the field of desserts and does not require any special culinary skills. You can cook it in the oven and a couple - in this case, the choice is yours.

Note! Buckwheat pudding, steamed, has a very soft and soft texture, and baked in the oven - a delicious crispy crust.

What to add?

Below we have resulted some standard recipes of buckwheat pudding, on which you can quickly and easily prepare this delicacy at home. But the set of ingredients in each of them is not final - you can add any berries, fruits, dried fruits, pieces of chocolate, complement the dish with sauces, honey, ice cream or jam.

But there is one feature, without which pudding does not work - it's whipped proteins. And the more airy the foam, the easier it will be to dessert. It should be remembered that to combine this delicate mass with the rest of the ingredients must be very carefully. To do this, it is better to use a wide shovel, mixing the dough from the bottom up.

So, let's start preparing a tender and useful buckwheat pudding.

Pudding from buckwheat groats with dried fruits

For its preparation we will need:

• ½ cup cereals;
• ¼ liter of milk;
• ½ cup dried apricot;
• a couple tablespoons of dried grapes;
• tablespoon crushed nuts;
• tablespoon of sugar;
• egg;
• pinch of cinnamon;
• pinch of cardamom;
• 1 g of vanillin.

In the stewpan pour in the indicated amount of milk, a liter of water, add all the spices, vanillin and sugar. Stir the mixture and bring to a boil. Pour rinsed rump and cook until cooked under the lid.

Dried apricots with hot water and leave for 20 minutes, then rinse and beat until homogenous in a blender. Add the mashed potatoes from the dried fruits and again kill, then put the raisins, nuts and mix. Beat the protein thoroughly in a lush foam and gently insert into the dough. Put everything into the refractory molds, put them in a container with water, the level of which should reach their middle, and bake in an oven at a temperature of 170-180 ° C.After 20 minutes the buckwheat pudding will be ready.

Curd-buckwheat pudding

We will need such products:

• ½ cup cereals;
• ¼ liter of milk;
• half a cup of cottage cheese;
• a couple tablespoons of sugar;
• bread crumbs;
• egg;
• 1/6 pack of butter.

Groats are washed in several waters, spread it into boiling milk and boil until cooked. The result should be a viscous mess.

Curd wipe through a fine sieve or interrupt in a food processor. Add the raw yolk, sugar and mix. We connect it with buckwheat porridge and we interrupt again. Separately, whisk the protein and gently put it into the mass.

Cake molds are greased with butter, sprinkled with breadcrumbs and spread the dough. We install them in a form with high bumps and pour water into it, the level of which should reach approximately to the middle of the molds. We send it to the preheated oven and bake until ready.

Pudding from buckwheat groats with lemon cream

Products to be prepared:

• half a cup of cereal;
• quarter of a liter of milk;
• a quarter of a liter of water;
• ¼ cup candied fruit;
• 4 eggs;
• a couple tablespoons of sugar + 100 g for cream;
• ¼ pack of butter;
• pair of lemons.

In the saucepan pour the specified amount of milk and water, throw a small pinch of salt and bring to a boil. Pour the rinsed croup and boil on low heat until ready. This will take about 20 minutes.

We break into a bowl two eggs, separating yolks from proteins. Mix the yolks with sugar and whisk at a rapid speed until creamy. Add the porridge to the resulting cream and again we interrupt everything in a blender, then pour the candied fruits and mix. We transfer proteins into the dry bowl of the combine, add a small pinch of salt and beat them into a lush foam. Carefully put into the dough.



Baking molds are lubricated with oil, if desired, sprinkle breadcrumbs or powdered sugar and spread buckwheat. We put on a baking tray with water( the water level should reach the middle of the mold) and cover with foil.

Note! It is possible for each mold to make a separate foil lid, but it is more convenient to cover everything with one large sheet!

We send our future buckwheat pudding to a preheated oven to 180 ° C and bake for 20 minutes.

While the dessert is preparing, we are engaged in lemon cream. Lemons are thoroughly washed under running water, we remove the zest from them and squeeze the juice. We shift everything into a saucepan. The remaining two eggs are combined with the sugar that we left for the cream, and whisk thoroughly. Add to the lemon juice with zest. We set the container on a water bath and cook the cream with constant stirring until it thickens( we try not to boil until boiling!).Ready to remove the cream from the plate, add a teaspoon of butter and mix.

Pudding is served with lemon cream.

Be sure to try to make buckwheat pudding. This dish is sure to please all your household members. But with special pleasure it is eaten by children. Supplement the proposed recipes with your favorite fillings and enjoy the taste of a useful dessert. Bon Appetit!