Pudding "Negroes" with carob and malt

Category: Yeast bread
Pudding "Negroes" with carob and malt

Ingredients

Wheat flour 100g
Medium roasted carob 50 grams
Baking powder 1 tsp
Barley malt extract 3 tbsp. l.
Sunflower oil 3 tbsp. l.
Fat sour cream 4 tbsp. l.
Fresh milk 150 ml.
Cured cherries ½ multi cup chopped
Orange liqueur 30 ml. for impregnation
Candied oranges 3 pcs. for decoration
Coconut flakes for sprinkling
Butter for lubricating molds

Cooking method

  • Cooking in the Brand 6050 pressure cooker
  • Prepare the molds. Grease the ceramic molds inside with butter, put an oiled circle of parchment on the bottom of the molds, then the puddings will very quickly pop out of the molds and will not break.
  • Pour 500 ml into the pressure cooker. water, put on the steam grid.
  • Put sunflower oil, fresh milk, sour cream, liquid malt in a bowl and beat all the ingredients with a whisk (mixer) into a homogeneous mass.
  • Sift flour and carob, add to the milk mass, add baking powder and gently mix the mass until smooth, gently and quickly beat.
  • Add the chopped cherries, stir again quickly.
  • Pour the finished dough into molds, which are put in the pressure cooker, cover the molds loosely with foil on top so that water from the lid does not get on the pudding.
  • Pudding "Negroes" with carob and malt
  • Pudding "Negroes" with carob and malt
  • Install PAR mode, default time 13 minutes, under pressure, automatic pressure release.
  • Remove the lid from the pan and leave the pudding tins to cool until warm, under the foil.
  • Pudding "Negroes" with carob and malt
  • Fill a syringe with orange liquor, and gently puncture the puddings and add a little bit of liquor to the puddings. Let the puddings soak and cool.
  • I garnished the finished puddings with coconut flakes and candied orange slices on top.
  • Pudding "Negroes" with carob and malt
  • Pudding "Negroes" with carob and malt
  • Pudding "Negroes" with carob and malt

The dish is designed for

3 pieces

Note

When I opened the parcel of flour today, I found a bag with a carob weighed out, without a label, and did not even immediately understand what it was about, that I ordered it. I went to pick up the documents, read it ... and what to do with it now?

I went on the Internet to search, found recipes, but everything was so unfamiliar ... I chose several suitable ones, including “cake with carob and malt”. I also got malt - liquid barley concentrate! I went to try what a carob is.

Pudding "Negroes" with carob and malt

The sweet powder from the pulp of the fruit (pods) of the carob is commonly called "carob"... The taste of carob powder is a bit like cocoa powder, only very sweet. Carob is recommended as a substitute for cocoa and sugar (chocolate) for patients with diabetes mellitus and overweight people.
Carob powder is an ideal substitute for cocoa and sugar in chocolate and confectionery recipes, not only for its acceptable cost characteristics, but also for its organoleptic properties.
Carob powder is used in the production of both dark and white glazes without altering the original color and smell of the final product.
The use of carob also reduces the use of sugar, since the natural sweetness of carob is 0.50 to 0.60 times that of sugar.
Locust bean also contains a substance called locust bean gum or locust bean gum, which is used as a stabilizer and thickener. It is thanks to this substance that the carob, used as an ingredient, gives the product its thickness, shine and viscosity.

Since carob is moderately sweet, I did not add sugar to the pudding. The pudding is sweet.

Now about the taste of the resulting product - pudding with carob and barley malt.
The consistency of the pudding resembles Brownie brownie, the same moist dark dough. There is a clear taste of carob, it tastes like cocoa, there is a taste of barley malt, there is a taste of sour dried cherries, and there is a taste of orange liqueur - everything is in harmony!
And if you also have a bite with a sun-dried candied orange - I liked it!
This pudding goes better with coffee!
I liked the pudding, I will cook some more!

Cook with pleasure and bon appetit! Pudding "Negroes" with carob and malt

yara
Tanya, you have not food, but music, and you are Beethoven !!!!!
No wonder you have 2000 thanks !!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Admin
Quote: yara

Tanya, you have not food, but music, and you are Beethoven !!!!!
No wonder you have 2000 thanks !!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I also have five years on the site / forum, during this time I learned a lot - including from users

Thank you for such a high comparison I'm not a magician, I'm just learning
Crochet
Quote: yara

No wonder you have 2000 thanks !!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I think that there should have been many times more of them (thanks) !!! It's just that someone forgets, someone does not know about the "Thanks" button ...

Romchka, with five years of life on the forum !!! Thank you for your work and for the fact that we have you !!!
Admin
Inna, THANK YOU SO MUCH!!!!

Well, divide 2000 by 5 years and get 400 pieces a year - that's already ONE with a tail for every day!
Not bad at all! So it was not in vain that I spent 231 days on the forum, this is already 8.65 thanks for every day spent on the forum. I had a great time!

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