When we say pudding by us, we usually think of cream pudding from Dr.Oetker, however, in England pudding is made of bread and we call
it - English pudding.
In the beginning it was a treat of the poor people, because was
made of stale bread and so the bread could be used and still get a tasty treat.
Today, it is made in many variations, especially in
recent years; with chocolate or poppy seeds, almonds or walnuts, with some
liqueur or whiskey, chopped bread into cubes or sliced into
slices only.
But it all is turned to the fact, it is made of
bread submerged in the juice from eggs and milk with added sugar and something
else of your choice.
My recipe is simple and here is how I use to make it.
it is necessary:
500 g of stale bread
4 eggs
500 ml of milk
100 ml of oil (because of our milk is not a whole)
2 vanilla sugar
200g sugar
100g raisins
100 g butter or margarine
icing sugar for dusting
also it is tasty with apricot jam and/or whipped cream
from above
development:
bread cut into cubes of approximately 2 x 2 cm,
put in baking dish and mix it with raisins,
in a separate bowl beat the eggs with sugar and vanilla
sugar,
add oil and milk and
all pour over
bread,
mix and
little spread in the baking pan,
press it all the bread to be wet,
allow to stand for at least 2 hours, or more,
make sure that you raisins are not to much outside, as it
will burn
during the period of baking,
before baking, margarine or butter, cut into thin slices
and place over
the bread,
bake at 175 ° C for about 25-30 minutes or you pudding
gets a nice light brown color,
(if too fast begins to be lighted cover with alu - foil
to protect the pudding and before the end lift the foil)
let the pudding cool slightly,
cut it into pieces and
sprinkle with powdered sugar,
sometimes I serve with apricot jam too.
Kod nas kada kažete puding obično se pomisli na Dr. Oetkerov puding iz kesice, međutim Englezi za kolač od starog hleba kažu pudding – engleski puding.
U početku to je bila poslastica za siromašne, jer se
pravi od starog hleba. Tako se on mogao iskoristiti a ipak bi se dobila ukusna poslastica.
Danas se pravi u mnoštvo varijacija pogotovo poslednjih
godina; sa čokoladom ili makom, bademima ili orasima, sa nekim likerom ili
viskijem, iseckanim hlebom na kockice ili sečenim samo na kriške.
Međutim sve
se svodi na to da je to hleb potopljen u sok od jaja i mleka sa dodatkom šećera
i još nečega po izboru.
Moj recept je jednostavan i ja sam ga ovako navikla
spremati.
potrebno je:
500 g starog hleba
4 jaja
500 ml mleka
100 ml ulja (jer naše mleko nije punomasno)
2 vanilij šećera
200 g šećera
100 g grožđica
100 g putera ili margarina
prah šećer za posipanje
ukusan je i sa pekmezom od kajsija i/ili šlagom od gore
izrada:
hleb izrežete na kocke veličine oko 2 x 2 cm
stavite u pleh i pospete ga sa grožđicama
u posebnoj posudi ulupajte jaja sa šećerom i vanilij
šećerom
dodajte ulje i mleko i
sve prelijte preko hleba
izmešajte i
malo rasporedite po plehu
pritisnite da sav hleb bude vlažan,
ostavite da odstoji barem 2 h, može i više,
pazite da vam grožđice ne vire mnogo jer će izgoreti
ptilikom pečenja,
pre pečenja margarin ili puter isecite na tanke listiće i
položite od gore preko hleba,
pecite na 175°C oko 25 – 30 minuta ili da vam puding
dobije lepu svetlo smeđu boju,
(ako vam suviše brzo počinje tamneti pokrijte ali-folijom
da zaštitite puding a pred kraj odignite foliju)
pustite da se puding malo prohladi,
izrežite ga na komade i
pospite prah šećerom,
ponekad ja poslužim i sa pekmezom od kajsije.
Primjedbe
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