If you want to make a baked pudding with cottage cheese that won’t settle down after it’s been baked, you’ve come to the right place. We’ll spill a few secrets of making a really delicious and tender pudding that won’t dwindle into a pancake when it has gotten cold, but will retain its shape. It is a bit like a cake because we use baking powder.
Ingredients for Cottage Cheese Pudding
- 1lb Ricotta or cottage cheese
- 2-3 eggs
- 6 tablespoons cream or sour cream
- 3 tablespoons semola (harder kind of wheat) or you can use semolina instead
- 5 tablespoons ground dry wheat bread
- 5 tablespoons brown sugar
- 0.1 lb butter
- a pinch of salt
- a pack of baking powder
Ingredients for Berry Dressing
- 0.4 lb mixture of frozen forest berries
- 3 tablespoons sugar
- 1 teaspoon starch
- Pound eggs in a dish with sugar and salt.
- Add butter cut into bits, sour cream and ricotta or cottage cheese.
- Mix up semola or semolina, dry bread and baking powder and put in.
- Mix all the ingredients together, it will be better if there are little lumps of butter and cottage cheese in the mixture.
- Take a mold, oil it and sprinkle with dry bread crumbs. Put the mixture in.
- Bake the pudding for about 30-40 minutes in an oven pre-heated to 360 degrees.
- Then turn the heat off and leave the pudding there for another 15 minutes.
- Meanwhile get the berry dressing ready. Put the berries on a frying pan and simmer them with sugar for about 5 minutes. To make the dressing thicker put in a teaspoonful of starch by the end.
- When the pudding has cooled down, cut it up into portions and pour over with the berry dressing.