Carrot pudding in the oven. Carrot pudding recipe. From white bread

Pudding is a classic English dish. The puddings themselves are very different and not always sweet. In the same recipe you will learn how to make sweet carrot pudding. It turns out tender, tasty and healthy. Even those who hate carrots and their specific taste will like it. By the way, you don’t need an oven to make this dessert. We will do everything on the stove.

Required ingredients:

Carrots - 6 pcs.
Cow's milk - half a glass
Butter - 100 gr.
Granulated sugar - half a glass
Cinnamon - 0.5 tsp.

How to make carrot pudding:

Wash and peel the carrots, and then grate them on a coarse grater.
Now you will need a cast iron saucepan or sauté pan. So, melt the butter in a saucepan, then put the grated carrots in it. Next, put it on low heat and simmer, stirring, the carrots until they are slightly soft. This takes about 7-8 minutes.
After this, add sugar to the carrots and continue to simmer, stirring, for another 3-4 minutes. During this time, the sugar will melt, causing the carrots to caramelize.
Next, pour more milk into the pan, add cinnamon and simmer everything, stirring constantly, until all the liquid in the pan has evaporated.
When the liquid has already evaporated, the carrot mass will be quite thick and will easily fall away from the walls of the pan. Then remove it from the heat.
Now place the resulting carrot mass in a deep bowl or bowl. Then cover it with a wide plate and turn it over, as if making an easter egg.

The pudding is ready. You can eat it with cream or sour cream, sprinkled with any chopped nuts on top.

Therapeutic diet No. 5p is prescribed to people with pancreatic disease. In order to develop special nutrition for patients suffering from pancreatitis, complex research by nutritionists and doctors was required.

Special dietary nutrition for pancreatitis can normalize digestion and relieve a person from pain. One such dietary dish is carrot pudding.

Carrot Pudding Recipe

The carrots are placed in a saucepan and stewed in milk with the addition of butter.
A few minutes before it is completely ready, add semolina to the mixture. As the cereal pours out, you need to stir it constantly. The whole mass is cooked for ten to fifteen minutes.
You need to add egg whites to the prepared mixture. Egg whites should be beaten with sugar.
Salt the resulting mass and place in a bowl greased with oil and sprinkled with breadcrumbs. Top the pudding with sour cream. After this, you can apply the design and place the pudding in the oven.
The pudding is baked for twenty-five minutes.
The dish is served with sour cream.

The products included in the pudding facilitate the functioning of the digestive system. The duration of diet No. 5 depends on the individual characteristics of the body, and therefore has no clear restrictions. In case of chronic pancreatitis, such nutrition can continue for several years. The main feature of this diet is the absence of foods that can cause secretory activity of the digestive organs.

Nutrient content and calorie content

Carrot pudding with apples

Ingredients:

carrots – 500 g
apples – 300 g
vegetable oil – 2 tbsp. spoons
egg – 53 g – 1 pc.
semolina – 50 g – 2 tbsp. spoons
ground crackers – 50 g – 2 tbsp. spoons
sugar – 13 g – 1 teaspoon
salt – 5 g
sour cream – 50 g – 2 tbsp. spoons

How to make carrot pudding:

Peeled carrots should be cut into narrow strips or grated on a coarse grater.
The carrots are placed in a saucepan and stewed with the addition of vegetable oil and a small amount of water.
Apples should be peeled, cored and cut into strips or grated on a coarse grater.
Stew the apples with a little water
Combine carrot and apple masses. Rub through a sieve.
Add semolina, sugar and eggs to the carrot-apple mixture.
Grease a baking dish with butter and sprinkle with breadcrumbs.
Place the entire mixture in a mold and place in an oven preheated to 180 degrees. Bake until golden brown.

Another carrot pudding recipe

The main ingredient of this dessert is carrots. It is known that carrots are a rich source of vitamins A, B, K, potassium, contain antioxidants, beta-carotene, enzymes, amino acids, that is, they have a full range of useful nutrients.

Carrot pudding can be included in the menu at any meal - breakfast, lunch, dessert, afternoon snack or dinner. This dish has a beneficial effect on the digestion process.

This recipe has not been tested for dietary nutrition for pancreatitis. The recipe contains cashew nuts and almonds, which are prohibited for acute pancreatitis or exacerbation of chronic pancreatitis. During the period of stable remission, you can allow the use of these products with a limited portion size.

Ingredients:

red carrots - 1 kg
dry fruit mixture (cashews, raisins and almonds) - 1 ½ cups
sugar - 2 cups
ground cardamom - 4 teaspoons
ghee - 2 tbsp. spoons
milk - 2 cups

How to make carrot pudding:

Wash the carrots, peel and grate on a coarse grater.
Place cashews, raisins and almonds in a saucepan, add ghee and fry everything for a minute.
Add grated carrots and continue to simmer the carrot-nut mixture over low heat.
Add milk and continue to simmer over medium heat until the carrots are soft.
Add sugar to it and mix thoroughly. You will see water coming out of the carrots. Continue simmering until the moisture evaporates - 15-20 minutes.
Add cardamom powder and mix thoroughly. To enrich the taste, you can add a few grated pistachios to the mixture.
Cool.
Shape the carrot pudding. It can be round, square, heart-shaped, etc. Decorate the top with nuts or raisins.

Note: Carrot casserole can be stored in the refrigerator for 5-7 days. I repeat, this recipe does not apply to proven recipes for pancreatitis.

Carrots are a dish that is not only healthy, but also tasty. Children especially like it very much. This dessert is served slightly cooled with tea or milk. Let's look at several recipes for its preparation, and you yourself choose the most suitable one for yourself.

Carrot pudding recipe

Ingredients:

semolina – 7 tbsp. spoon;
carrots – 5 pcs.;
egg – 3 pcs.;
kefir – 1 tbsp.;
water – 50 ml;
butter – 10 g;
salt;
sugar – 3 tbsp. spoons;
soda - a pinch;
vinegar – 0.5 teaspoon;
margarine – 150 g.

Preparation

Pour in the semolina and leave to stand for at least 30 minutes so that it swells a little. Meanwhile, we peel the carrots, grate them on a fine grater and lightly simmer them in a frying pan. To do this, melt a piece of butter and add a little water.

Add sugar, salt, cooled carrots and soda slaked with vinegar to the semolina with kefir. You can add a little cinnamon or vanilla sugar to taste. Mix everything thoroughly and add the eggs. Grease the baking dish with butter and carefully pour out 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 pcs.;
cottage cheese – 500 g;
egg – 2 pcs.;
semolina – 4 tbsp. spoons;
sugar – 4 tbsp. spoons;
sour cream – 4 tbsp. spoons;
butter.

Preparation

Break the eggs into a bowl and beat thoroughly with sugar using a mixer or blender. Then add semolina and mix everything thoroughly again. Wash the carrots, dry with a towel, peel, rinse and grate on a coarse grater.

Knead the cottage cheese with a fork, add carrots, add sour cream and pour in the previously prepared egg mixture. Mix all the dough thoroughly so that no lumps form. Grease the multicooker bowl generously with butter, spread the curd-carrot mixture evenly, set the appliance to the “Baking” program and time it for 60 minutes.

After the sound signal of readiness, do not open the lid immediately, but let the pudding brew for a little time and cool slightly. Then carefully remove it using a steamer container, transfer it to a flat dish, sprinkle with powdered sugar and invite everyone to drink tea.

Carrot, apple and prune pudding

Ingredients:

apple – 1 pc.;
carrots – 2 pcs.;
pitted prunes – 50 g;
egg – 4 pcs.;
vanilla crackers - 1 tbsp.;
sugar – 2 tbsp. spoons;
milk – 1.5 tbsp;
pine nuts – 1 tbsp. spoon;
powdered sugar – 1 tbsp. spoon;
ground cinnamon.

Preparation

Peel carrots and apples, wash, cut into cubes and poach in milk. Soak the prunes for about 1 hour, boil and finely chop. Grind the egg yolks thoroughly with sugar, combine with carrots, apples, ground breadcrumbs, prunes and cinnamon.

Mix everything thoroughly, add the whipped whites and transfer the resulting mass into a greased form. Bake the carrot and apple pudding until done in a hot oven, then sprinkle with powdered sugar, pine nuts and serve.

Carrot pudding with apples and millet

Ingredients:

Preparation

So, first we cook viscous millet porridge and cool it. We clean the carrots, finely chop them and simmer in a small amount of water. Then take a large bowl, combine all the ingredients in it and knead a homogeneous dough. Place it in a greased saucepan and bake until done.

We invite you to bake an incredibly tasty, aromatic and healthy carrot pudding for your tea that will not leave anyone indifferent.

Ingredients:

egg - 3 pcs.;
cinnamon - a pinch;
lemon zest;
carrots - 5 pcs.;
sugar - 0.5 tbsp;
butter - 3 tbsp. spoons;
salt - a pinch;
vegetable oil - for lubrication.

Preparation

We clean the raw carrots, grate them, squeeze out the juice and lightly fry them in vegetable oil until golden brown. Then beat with a mixer, add the yolk, sugar, lemon zest and cinnamon. Lastly, add the egg whites to the carrot mixture, fluffed separately into a strong foam. Place the prepared mixture in molds, greased with butter, sprinkled with ground breadcrumbs and bake in the oven. When serving, pour melted butter over the pudding.

Carrot - curd pudding

Ingredients:

semolina - 1 tbsp. spoon;
chicken egg - 2 pcs.;
cottage cheese - 400 g;
carrots - 1 pc.;
granulated sugar - 2 tbsp. spoons;
milk - 0.5 tbsp;
butter;
sour cream - 3 tbsp. spoons.

Preparation

Fill the semolina with water and leave to soak. Three carrots on a fine grater, mix with milk and melted butter. Place the mixture in the multicooker bowl and set the time to 20 minutes and the “Stew” mode. Grind the eggs with sugar and mix with cottage cheese. After this, combine the curd mass with semolina and again knead everything thoroughly and lightly beat with a blender until fluffy. Now mix the mousse with the carrot mixture and put the carrot-curd pudding in the slow cooker for 40 minutes, turning on the “Baking” mode.

Carrot pudding with apples

Ingredients:

Preparation

Grate the peeled carrots on a coarse grater, pour in a little water, add vegetable oil and put on the stove to simmer. We peel the apples, chop them into strips, fill them with water and simmer them too. Combine vegetables and fruits and rub everything through a sieve, adding semolina, sugar and eggs. Place the entire mixture in a pan greased with butter and sprinkled with ground breadcrumbs and bake the carrot-apple pudding until golden brown.