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Coffee-caramel pudding

English cuisine — Coffee-caramel pudding


We need the following ingredients:
• ½ cup of sugar
• 1 egg
• 50 g of butter, melt
• 1 tablespoon instant coffee
• ¼ cup milk, lightly heat
• 1¼ cups of flour, sift
• 1 teaspoon baking powder
• ½ cup chopped dates
• whipped cream — for serving

For sauce:
• ½ cup of condensed milk
• 1/3 cup brown sugar
• 60 g of butter, melt
• 2 tablespoons of agave nectar or honey
• 1 teaspoon of vanilla extract

How to make coffee-caramel pudding:
1 Preheat the oven to 180 ° C. Lubricate 6 portions of pudding for about 1 cup or 6 heat-resistant cups. Put on the bottom of each a mug of baking paper.

2 Prepare the sauce: mix all the ingredients in a small jug or mug with a spout. Half of the sauce is divided into molds.

3 Using a mixer, beat the eggs with sugar — the mass should increase in volume, thicken and brighten. Add the softened oil. Dissolve coffee in milk. Gradually introduce into the egg-oil mixture flour with baking powder, alternating with coffee and milk. Add the dates and mix. Distribute the mass of the molds (it should fill about 2/3 of each) and level the surface with a spoon.

4 Place a kitchen towel on the bottom of the large baking dish. Place molds on it and pour hot water into the mold so that its level reaches the middle. Cover the structure with a sheet of baking paper and a sheet of foil. Bake for 50-55 minutes — puddings should be baked.

5 Heat the remaining sauce for 1-2 minutes, stirring until it gently thickens. Serve hot puddings with sauce and whipped cream.

About the dish:
Instead of dates, you can use pieces of bitter chocolate or dried cherries (pitted)

pudding

 

English cuisine — Lemon dessert

We need the following ingredients:

Lemon Cream (Curd):
• 1 glass of butter unsalted
• 1 + 2/3 cups of sugar
• 3 tablespoons Finely grated lemon zest
• Eggs — 4 pieces (large)
• Lemon Fresh (about 4 lemons) — 1 tbsp.
• Cornstarch — 1 tsp.

Dessert:
• 1 cup lemon wool
• 3 cups of whipping cream, beat until soft peaks
• ½ cup Berry mixture

Method of preparation, how to cook:
1 Put butter with sugar and zest into a saucepan and put on fire. Melt on medium heat (sugar will not dissolve yet).
2 Eat eggs quickly with lemon juice and cornstarch. Pour, stirring, this mixture into a sauté pan with butter and sugar. Continue to heat over medium heat. Stir. Cook for about 8 minutes.
The mixture should be slightly thickened, bubbles begin to appear in it.
3 Strain the mixture, lightly cool, cover the surface with a film. Cool to room temperature and refrigerate.
4 Place the whipped cream with berries in cups or baskets of dough, cover with a layer of lemon curd and serve.
About the dish:
Lemon fish can be stored for up to 3 weeks. In the refrigerator under the lid.

Lemon dessert

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