Pudding is an invention of English chefs. It can be sweet - for dessert, and meat - as a second course.
English apple pudding
Mix 250 g of wheat flour, a teaspoon of baking powder, half a teaspoon of salt, cinnamon, cloves and nutmeg each (you need ground spices). As a baking powder, you can use a mixture of soda and citric acid in equal proportions.
Add to the dough 150 g of refined sunflower oil, 100 g of sugar, 150 g of raisins, a glass of milk and finely grated lemon zest. Peel the apple and grate it without the core into the dough. Stir everything well. The dough should not be thick.
Grease the pudding molds with oil and place the dough in them, then cover with a circle of parchment paper or tracing paper and wrap with foil. Place the molds in a wide-bottomed saucepan, pour boiling water so that the molds are 3/4 closed and place the saucepan over medium heat. As the water boils away, add boiling water to the pan. It will take 2-3 hours to prepare the pudding. Serve it hot with a slice of butter on top and drizzle with thick jam.
Milk pudding
Heat 2 cups milk and add 1/2 bag of vanilla sugar, then bring to a boil. Mash the yolk with 2 tablespoons of sugar until white, add a tablespoon of starch, 50 g of flour, pour in a little hot milk and stir well so that there are no lumps. Pour this mixture into a saucepan with milk and bring to a boil over low heat, stirring constantly. Remove the pan from heat, cool slightly, add a tablespoon of butter and whipped egg white. Stir gently and place in a preheated oven for 5 minutes. Arrange the pudding in vases, cool and pour over the jam.
Banana pudding
Boil 250 g of milk, gradually add a tablespoon of semolina and cook a semi-liquid porridge. Mash 4 yolks with a tablespoon of sugar until white and stir with semolina.
Peel 3 bananas, chop finely, mix with 60 g of pink nutmeg wine, a tablespoon of lemon juice, add lemon zest, transfer to porridge and beat well.
Whisk the egg whites, add to the banana and manna mixture and stir gently from top to bottom. Divide the pudding into oiled tins and cook in a water bath as described in the first recipe.
