Milk pudding for a 1 year old child. Puddings for children after one year of age. Oven or steamer

Thanks to the British invention of pudding, you can feed your child semolina porridge or cottage cheese, which your picky child usually refuses to eat. Moreover, the baby will eat such a dish with pleasure, because pudding is an unusual dessert, tasty, and what is important, very healthy!

Pudding for children - preparing food and utensils

If you are preparing pudding for children, then the best method of preparation is a water bath, which does not subject the product to strong heat treatment. The dish will turn out tender, airy and light. Before preparing the dish, prepare a baking dish (preferably silicone) and grease it with butter.

Pudding recipes for children:

Recipe 1: Pudding for children

What is the difference between cottage cheese pudding and cottage cheese casserole? A more delicate structure and a more appetizing appearance, if, of course, you cook it correctly! To make the dish even more airy, it is recommended to beat the whites separately from the rest of the pudding mass. If you are preparing pudding for children, then it is best to use low-fat homemade cottage cheese.

Required ingredients:

• Homemade low-fat cottage cheese – 400 grams
• Semolina 60-70 grams
• Milk 150 ml
• Chicken egg 2-3 pieces
• Condensed milk
• Sugar
• Blueberries ½ cup
• Vanillin
• Soda 1 teaspoon
• Lemon juice 1 tablespoon

Cooking method:

1. Grind homemade cottage cheese through a sieve.
2. Pour slightly warmed milk over raw semolina and leave to swell for 15 minutes.
3. Separating the white from the yolk, beat the yolk into the cottage cheese, add sugar, salt and mix with a blender.
4. Wash blueberries under running water.
5. Beat the egg whites with a blender for about 5-6 minutes.
6. Add semolina, soda, slaked with lemon juice into the cottage cheese, stir, add thick white foam, blueberries and condensed milk with a spoon.
7. Pour water into a large saucepan and place on the stove.
8. Pour the curd mass into the mold and place it in a saucepan, where the pudding will be cooked in a water bath. The correct cooking time is 40-45 minutes.
9. Serve the pudding cold.

Recipe 2: Berry pudding for children

This dish is also not subject to heat treatment, and therefore retains its beneficial properties. A special feature of berry pudding for children is the large number of berries, and therefore the dessert is not only tasty, but also healthy.

Required ingredients:

• White bread crumb 300 grams
• Berries (red and black currants, raspberries, strawberries, cranberries) – 500 grams
• Water 200 ml
• Sugar
• Powdered sugar
• Cinnamon

Cooking method:

1. Prepare a form for the pudding - this can be an enamel pan or a deep bowl. Line the bottom and sides with bread. To do this, separate the crust and cut the crumb into thin slices of 1-1.5 centimeters. Place the bread tightly in the pan, being careful not to leave any gaps. After laying out the bread, sprinkle it with powdered sugar and cinnamon.
2. Let's prepare the berries. Wash them carefully, place them in a saucepan and pour a glass of clean water into them. Bring the water to a boil and add sugar to the berries. While stirring, try not to crush the berries with a spoon - they should remain whole and just give a little juice. Let the berries cook in this manner for 8-10 minutes. Refrigerate the berry mixture.
3. Place the berries in the pan on the bread. Having added to the top, cover the berries with bread - thus, the crumb should form a kind of shell, inside which the berries will be located.
4. Place the pudding in the refrigerator for 5-6 hours. During this time, the berries will saturate the dessert with juice, making the bread soft, juicy and aromatic. After this period of time, remove the pudding from the refrigerator, cover the pan with a plate and turn the pudding over to soak the bread on top. Place the pudding again in a cool place for 3-4 hours.
5. Serve the dessert by cutting it and sprinkling with powdered sugar.

Recipe 3: Chocolate pudding for children

Most children love chocolate, but refuse to eat semolina porridge. If only it were the other way around! But you can take advantage of your children’s cravings and prepare them a chocolate dessert, combining the aroma of sweetness and the benefits of semolina. For chocolate pudding, use real cocoa rather than confectionery cocoa powder.

Required ingredients:

• Semolina 100 grams
• Milk 2 cups
• Chicken egg 3 pieces
• Powdered sugar
• Cocoa 1 tablespoon
• Black chocolate 1 bar (100 grams)
• Vanilla
• Butter

Cooking method:

1. Cook semolina porridge. Heat the milk in a saucepan and, when it boils, use a spoon to make a whirlpool and pour semolina into it in a stream. Add sugar and salt, cook until thick. As soon as the porridge is ready, add a little vanilla and butter to it.
2. Break half the chocolate into small pieces.
3. As soon as the porridge has cooled, beat the eggs into it, add the crushed chocolate and add cocoa. Mix well.
4. Pour the mixture into a mold and cook the dessert in a water bath (placing the mold in a large container of boiling water) for about 40 minutes.
5. Turn the finished pudding into a plate and cool it to room temperature. Melt half the chocolate and pour it over the dish.
6. Place the baby pudding in the refrigerator for 2-4 hours before serving.

1. In order not to destroy the delicate structure of the pudding, do not rush to transfer it from the mold to a plate, let it cool to room temperature.
2. To make the finished dish even more appetizing, don’t forget about decorations - candied fruits, chocolate chips, pieces of marmalade or marshmallows will make the pudding even more attractive for children.
3. If you are making pudding for children, do not add too much sugar. Children very quickly get used to the sweet “drug” and want it more and more. Make the dish more flavorful by adding vanilla or cinnamon.

CHILD'S MENU
0 -6 months The baby is fed only breast milk.

6 months .

Lemon juice

Lemon juice contains large amounts of citric acid and vitamin C.
Indicated as an addition to pureed apples or bananas, with cookies. After adding sugar syrup, it is prescribed as the first fruit juice for small infants. But it is not well tolerated by all children. For older children, it can be used as a soft drink, sweetened with sugar and diluted with water.

Due to the high acid content - a very sour taste - many children refuse to take lemon juice, preferring orange juice.
Pure lemon juice, obtained by squeezing, as an additional preparation rich in sugar syrup, is usually prescribed to older children, giving it with a spoon in certain febrile conditions (a method introduced “in home medicine”, and, of course, indicated due to the supply of vitamin C and refreshing quality).

Carrot soup

Carrot soup is a dish of great importance in the treatment of diarrhea in an infant.

To prepare carrot soup you need:
- 500 g of carrots for older infants;
- 1 liter of water;
- 2 g table salt (on the tip of a knife);
- 2 liter enamel pan;
- thick sieve.

Younger carrots are selected, peeled, washed and cut into thin circles. After this, place on the fire in a saucepan containing 1 liter of cold water. Boil everything for 2 hours over moderate heat until the carrot circles become soft. During boiling, add water up to 1 liter. After boiling, the carrots are rubbed 2 times through a thick sieve or in a blender, 3 g of salt is added, as well as water up to 1 liter and the pan is put back on the fire, where it should boil 2-3 times.

After boiling, place the pot of carrot soup in cold water to cool.

The soup can be stored in the refrigerator for 24 hours.

Before filling the bottle or cup, the carrot soup is stirred well to homogenize, and the bottle or soup cup is warmed before serving to the baby.

1 small zucchini

1 small potato
1 tsp olive oil or milk
Peel the vegetables and steam them. Make a puree, season with olive oil or milk.

carrot and zucchini mousse

120 gr. carrots
150 gr. zucchini
1 coffee l. vegetable oil
Cut the vegetables into small cubes and steam. Grind to a puree, add oil.
In this way, puree can be made from all vegetables: carrots, zucchini, squash, cauliflower, broccoli, white cabbage.

The finished puree can be frozen: transfer the puree into ice cube trays and freeze in the freezer. Pour the frozen puree cubes into bags, writing the composition and date on them. You can store these cubes for a month. 30 minutes before meals, put 2-3 cubes in a bowl and place in hot water.

Rice jelly

To prepare it, the following proportions are required: 150 g of rice (2 full tablespoons); 3 g of salt - on the tip of a knife; 50 g sugar (10 spoons) and 1 liter of water.

50 g of rice is sorted, washed and soaked for 12 hours in cold water, which is then brought to 1.5 liters. The mixture is placed on moderate heat for 1-2 hours until the rice grains are easily split and the amount of water is reduced to 1 liter; During boiling, the water is stirred all the time so that the rice does not stick to the walls of the vessel. When the rice is well cooked, the entire contents of the vessel are rubbed with a blender, 50 g of sugar and a pinch of salt are added and boiled 2-3 times.

Rice jelly is used for infants over 4 months as a diet for diarrhea.
Making jelly from rice flour
50 g of rice flour in a clean vessel is mixed well with a small amount of cold water and poured into the rest of the hot water (l l). Boil over moderate heat with continuous stirring for 10 minutes. During boiling, hot water is added instead of evaporated water (up to 1 liter).

Antonovka cream soup with rice

100-150 gr. apples
1 tbsp. rice
1 tbsp. fructose
4 g cinnamon
Bake the cored apple in the oven. Cool, remove the skin, rub through a sieve. Boil 1 glass of water, add 1 tsp. fructose, cinnamon and rice. Boil until done. Rub the rice through a sieve and mix with applesauce. Add the remaining fructose, beat, let it steam. rice porrige
250 gr. milk
2 tbsp. fructose
vanillin
1.2 cups rice
raisin
Mix milk and fructose in a saucepan, add raisins, vanilla, bring to a boil. Add rice to boiling milk and cook. Cool. You can replace raisins with dried fruits or fresh fruits.

potatoes and pumpkin

70 g potatoes
70 g pumpkin
milk

Boil diced vegetables in 300 ml. Water over low heat. Beat with a mixer. Dilute with milk, add butter. You can add cottage cheese or orange juice.

Rice soup

Preparation of rice soup: 20 g of rice are washed well and soaked in a small amount of water in the evening. The next morning, the puffed rice is boiled for half an hour in 200 ml of soup and then strained through a fine sieve.

If a lot of liquid has evaporated, add the appropriate amount of boiled water at the end.

This soup is indicated for infants who have a tendency to diarrhea, as well as colitis.

8 months

Meatballs

Meatballs are prepared as follows: add a tablespoon of cold water to 40 g of meat (beef) minced twice through a meat grinder and 10 g of white bread, mix everything well. Next you need to roll small balls, the size of a walnut (you will get 4-5 pieces). The resulting meatballs are dipped into the broth 20-30 minutes before serving.

This dish can be given to children older than 7-8 months

50 gr. rice

100 ml. milk
100 ml. water
2 quail eggs
12 gr. fructose
15 gr. raisins
20 gr. candied fruits
5 gr. butter
Cook milk rice porridge. Add egg yolks, washed raisins, chopped candied fruits and pour in the beaten whites. Place in a greased pan and bake in the oven.

pumpkin and apple pudding
200 gr. pumpkins
130 gr. apples
20 gr. boiled rice
10 gr. fructose
20 gr. sour cream
1 quail egg
Grate the pumpkin and apples on a coarse grater. Mix with rice, fructose, sour cream and beaten egg. Place in a greased pan and bake in the oven.

vegetable puree
turnip
potato
carrot
peas
spinach
head of green onion
olive oil
parsley
Simmer everything in oil and water until soft. Beat in a blender or mince several times and add salt.

black currant jelly

6 tsp currants
4 tsp fructose
1 tsp potato flour
200 ml. water
Squeeze the currant juice, cook the juices for 5-10 minutes, strain. Add fructose to the broth, bring to a boil, pour in flour diluted in cold water and squeezed juice. Cool.

cranberry drink
4 tsp cranberries
4 tsp fructose
200 ml. water
Squeeze the cranberry juice, cook the juices for 5-10 minutes, strain. Add fructose to the broth, bring to a boil, pour in flour diluted in cold water and squeezed juice. Cool.

dried fruits compote
4 tbsp. dried fruits
1.5 tsp. fructose
320 ml water
Boil dried fruits, rub through a sieve, add fructose to the compote, bring to a boil, cool.

9 months
vegetable puree soup
120 gr. meat (chicken, lean veal, beef)
200 gr. potatoes
400 gr. young carrot greens
Grind the meat and pour in 0.5 liters. water and cook for 1 hour. Boil vegetables, chop. Strain the meat broth, add vegetable puree, and boil.

chicken with apples
1 apple
1.2 chicken breast fillet
1.2 tsp butter
1 tsp lemon juice
Peel the apple and cut into pieces. Finely chop the chicken fillet. Simmer the apple in a small amount of water. Stew chicken in water and butter. Mash the apples with a fork, mix with chicken and lemon juice.

pumpkin with nutmeg and veal
20 gr. veal tenderloin
100 gr. pumpkins
olive oil
nutmeg
Finely chop the meat and pumpkin, place in a frying pan, add water, olive oil, sprinkle with nutmeg and simmer for 15 minutes. Grind in a meat grinder. You can use chicken or turkey instead of veal.

chicken soufflé
chicken
1 egg
White bread
3 tbsp. milk
1 tbsp. sl.oil
Cook chicken meat without salt. Pass the finished meat through a meat grinder. Soak the pulp of white bread in 1-2 tbsp. warm milk. Pass the meat and bread through the meat grinder again and mix with a mixer. Beat the egg whites. Add the yolk to the mixture, pour in milk, white, 1 tbsp. l butter and a little salt (you can add chicken broth). Grease the mold, pour in the soufflé, bake in the oven or, better yet, steam.

boiled vegetables with sauce
1.2 tomatoes
zucchini
carrot
5 green beans
1.2 avocado
1 tbsp orange juice
1.2 k.l. lemon juice
Take 3 cm of carrots and zucchini, cut into strips, trim the ends of the beans. Cook carrots and beans in boiling water for 12 minutes, add zucchini for 5 minutes. Cool. Peel the tomato, remove seeds, cut into small pieces. Mash the avocado with a fork and mix with orange and lemon juice. Place the sauce on a plate, garnish with tomatoes, and arrange vegetables around.

green pea soup
1 tbsp. rice
2 tbsp. green peas
2 tsp sl. oils
1 tbsp. water
salt
Boil the rice. Combine with peas and while hot, rub through a sieve, with liquid or grind through a meat grinder. Bring to a boil and season with butter.

chicken fillet with asparagus
15 asparagus spears
30 gr. white meat chicken
1 tbsp. sour cream
olive oil
6 chervil leaves
Cut off the top of the asparagus - 2 cm from the head. Cut the chicken fillet into slices, put the meat and asparagus in a pressure cooker, pour in 0.5 liters. Water and cook for 15 minutes. Mix olive oil with sour cream and finely chopped chervil. Pour sauce over chicken and asparagus.

10 months .
green beans in lamb broth
green beans
1 potato
20 gr. lean lamb tenderloin
olive oil
caraway
Cut the beans into pieces, potatoes into 4 parts. Cut the meat into small pieces. Place the meat in cold water with cumin and bring to a boil. Add beans, potatoes, cook for 10-15 minutes. Remove the meat and strain. Beat everything in a blender and add olive oil.

soup with veal and chicory
20 gr. veal
1 chicory
1 potato
2 pinches of fructose
250 gr. water
Cut the veal into small pieces, the chicory into thin slices, and the potatoes into cubes. Pour in water, add fructose and cook for 20 minutes. Beat with a mixer.

meat casserole
1 potato
30 gr. minced meat
30 gr. sl. oils
2-3 thyme leaves
1 sprig rosemary
1 z. garlic
1 tbsp sour cream
Boil the potatoes, mash with sour cream. Mix finely chopped thyme and rosemary with the minced meat, simmer in water and butter for about 5 minutes. Rub the mold with garlic and grease with butter. Place the minced meat, mashed potatoes on top, sprinkle with plums. butter and bake in the oven for 5 minutes.

Turkey fillet with carrot puree and apples
2 carrots
20-30 g turkey fillet
1/2 apple
3 tbsp. milk
Finely chop the carrots, put them in a pan with the fillets, and cook for 10 minutes. Drain the water. Peel the apple, grate it and simmer in milk for 5 minutes. Beat carrots with 2 tbsp. milk to puree. Serve with sliced ​​fillet and apple. You can replace milk with cream or cottage cheese. You can replace carrots with turnips.

11 months

pork with vegetables
pork fillet on ribs
1 potato
1 celery root
1 circle of carrots
1 onion
1 clove of garlic
thyme
1/2 tsp. sl.oil
2 sprigs parsley
Cut the vegetables into cubes, add chopped garlic. Stew the fillet and vegetables, sprinkle with thyme and cover with a lid. Simmer for 15 minutes. Serve finely chopped and sprinkled with parsley.

Alphabet pasta with Bolognese sauce
30 gr. macaron
20 gr. minced meat
Thyme/sage
Bulb
20 gr. cream
Finely chop the onion, a sprig of thyme/2-3 sage leaves and mix with the minced meat. Simmer the minced meat. Boil the pasta in salted water, mix the pasta with the minced meat. Add cream and simmer. You can use other pasta instead of the “alphabet”.

12 months
flounder baked with leeks
1 leek (white part)
30 gr. flounder
1 potato
3 drops lemon juice
1 coffee l. olive oil
Chop the onion. Finely chop the potatoes. Boil vegetables in water for 10 minutes. Place the flounder and vegetables in foil, sprinkle with lemon juice and olive oil. Bake in the oven for 6 minutes at 180 degrees.

chicken fillet with asparagus
15 asparagus spears
30 gr. white meat chicken
1 coffee l. sour cream
olive oil
spices (basil, oregano, marjoram)
Cut off the top of the asparagus - 2 cm from the head. Cut the chicken fillet into slices, place in a frying pan, add asparagus, 0.5 l. water and cook for 15 minutes. Mix sour cream, butter and spices. Pour the sauce over the chicken and simmer for 2 minutes.

omelette in a water bath
3 quail eggs
1/2 tbsp. milk
1/2 tsp. butter

Beat eggs, add milk, salt. Pour into the mold, put it in a double boiler and cook the omelette.

Push: I don’t use milk in the diet of my child under one year old - I replace it with formula (if I had breast milk, I would add it) and I don’t accept sugar and salt.

I’m creating a post because I don’t know what to cook for my little one anymore... maybe it will be useful for someone too

6 pudding recipes for children over one year old.

1.Cream pudding

Ingredients:
sour cream 20% fat - 200 gr.
chicken eggs - 4 pcs.
sugar - 0.5 cups
flour - 3 tbsp.
vanillin - a pinch
lemon (or rather its zest)
butter - 1 tbsp.

First you need to remove the zest from half the lemon.
Break eggs into a bowl and add sugar.
Beat with a mixer until the sugar dissolves and the mass increases in volume - this will take about 5-7 minutes.
Add sour cream, flour and vanillin to the sweet egg mixture (you can use vanilla sugar instead).
Add lemon zest and mix thoroughly.
It is good to prepare such a pudding and serve it in portions - fill the baking molds, greased with butter, with the resulting mass (you can safely fill it to the top, since the pudding will not rise much during the baking process).
Place in a suitable large mold, fill it with water so that it reaches 1/3 of the height of the molds. Bake in a preheated oven at 200 degrees. oven for about 20-25 minutes. Cool the finished creamy pudding and serve, topped with jam or jam.

2.Peach pudding

Ingredients:
Butter - 120 g, premium flour - 120 g, granulated sugar - 370 g, chicken egg - 6-7 pcs., ground almonds - 70 g, peaches - 600 g, milk - 320 g, biscuit - 50 g, vanillin , salt.
Preparation:
Mix milk, vanilla, butter and salt. Stir ingredients and bring to a boil over medium heat.
Add flour little by little into the boiling mixture.
Cool the finished mass, add egg yolks and 110 g of sugar. Mix everything well.
Beat the egg whites and 70 g of sugar into a thick foam and mix with the rest of the mixture.
Grease a baking dish with oil, place ½ of the dough in it, sprinkle almonds, grated biscuit on top and top with slices of peaches. Place the rest of the dough on top.
Steam the sweet product for 40 minutes.
Make syrup from the remaining sugar and 300 g of water. Add some peaches to it. This will make a great gravy for the finished pudding.

3.Oatmeal pudding

Several types of whole grain cereals - 4 tbsp.
egg - 1 pc.
milk - 4 tbsp.
flour - 1 tbsp.
raisins - 2 tbsp.
apple - 1 pc.
carrots - 1/2 pcs.
vegetable oil - 1 tsp.
Before you start preparing the pudding, you need to turn on and preheat the oven to 180 degrees.
Pour boiling water over the raisins and flakes (for the flakes, use enough water to make a thick porridge).
Cut the apple into small cubes and grate the carrots on a coarse grater.
Drain the water from the raisins and add to the cereal along with the chopped apple and carrots.
Now this “porridge” needs to be mixed with flour, milk and egg yolk.
Beat the whites with a mixer into a strong foam and carefully add them to the prepared mixture.
Grease baking molds with vegetable oil and fill with the resulting mixture.
Place in the oven to bake for 20-25 minutes. Healthy pudding for a child made from whole grain cereals is ready!
Before serving to the children, cool the pudding and pour over the jam.
This recipe uses several types of cereal, but you can safely make pudding simply from oatmeal. You can add any fruit; pumpkin and sweet berries also work well.

4.Semolina pudding for children

Ingredients:
milk - 400 ml.
semolina - 4-5 tbsp.
water - 200 ml.
butter - 2 tbsp.
sugar - 2 tbsp.
egg - 2 pcs.
honey - 2 tbsp.
cinnamon - a pinch
raspberries - 100 gr.
starch - 10 gr.

In a saucepan, mix honey and cinnamon until smooth. Heat the mixture over low heat, but do not bring it to a boil. Allow the mixture to cool to room temperature.
Pour water into the milk and bring everything to a boil. Then pour semolina mixed with sugar into the milk in a thin stream. Stirring constantly, cook the semolina for 20 minutes. Don't stop stirring the porridge, otherwise it will burn!
Using a whisk or blender, beat the eggs, butter and honey-cinnamon mixture until smooth.
Pour the resulting mixture into the prepared semolina porridge and mix again.
Grease the molds with butter and fill them with the prepared semolina pudding. Place the filled molds in the refrigerator until hardened, about 2 hours.
The finished pudding can be poured with berry sauce directly in the mold, or the pudding can be tipped onto a plate.
To prepare berry sauce for semolina pudding, pour 1 tbsp. water and bring the compote to a boil, and then pour in the starch diluted in 1 tbsp. water and thicken the mixture.
Semolina pudding for children with berry sauce is ready!

5.Pumpkin pudding

Ingredients for 2 servings:
pumpkin (weight without peel and pulp) - 300 gr.
milk - 100 ml.
semolina - 1 tbsp.
granulated sugar - 1 tsp.
salt - 0.25 tsp.
chicken egg - 1 pc.
butter and semolina for preparing the molds for baking

Wash the pumpkin, cut off the necessary part. Peel the pumpkin from the peel and pulp, cut into small pieces of arbitrary shape.
Boil milk in a small saucepan and place the prepared pumpkin pieces in it.
Cook the pumpkin over low heat until completely softened, about 15-20 minutes.
Puree the pumpkin with milk using an immersion blender or rub through a sieve.
Place semolina, granulated sugar and salt in a saucepan with pumpkin puree. Mix well.
Place the saucepan with pumpkin puree on the fire, bring to a boil and cook over low heat until the semolina is ready, about 10-15 minutes. Remove the finished puree from the heat and cool.
Wash the chicken egg. Separate the white from the yolk. Place the yolk in the cooled pumpkin puree and grind thoroughly.
Place the egg white in a clean, spacious container and beat well with a whisk.
Add the beaten egg white to the saucepan with the pumpkin puree and mix gently from bottom to top, trying to keep the mixture airy.
Grease baking pans with butter and sprinkle with semolina.
Place the pumpkin pudding mixture into the prepared molds. Place the molds with pumpkin pudding in an oven preheated to 190 degrees for 30-35 minutes or until golden brown.
Remove the finished pudding from the oven and let it cool until warm before serving.

6. Rice pudding for children

Ingredients:
rice cereal - 5 tbsp. spoons
apple - 1 pc.
milk - 1 glass
egg - 1 pc.
butter - 1 teaspoon
sugar
salt

Rinse the rice well until the water becomes clear. Then pour the rice into a saucepan, add cold water and place over medium heat.
When the cereal is ready, pour in the milk.
Then add sugar and salt.
Cook the porridge until done. It should be quite thick.
While the rice is cooking, you need to separate the white from the yolk and add sugar to the yolk. Mix everything thoroughly.
Peel and grate the apple.
When the porridge is ready, add the apple and yolk.
Mix the rice and apples well.
Beat the whites into a fluffy white foam.
Add egg whites to rice mixture.
Mix carefully.
Grease the baking dish with oil.
Transfer the rice mixture into a mold and place it in a steamer or oven.
Bake the rice pudding in the oven for twenty minutes.
If you cook rice pudding in an air fryer, the cooking time will be ten minutes, at the same temperature, with a low fan speed.
Then you need to remove the pudding from the mold, cool slightly and serve it.

1.Cream pudding

Ingredients:
sour cream 20% fat - 200 gr.
chicken eggs - 4 pcs.
sugar - 0.5 cups
flour - 3 tbsp.
vanillin - a pinch
lemon (or rather its zest)
butter - 1 tbsp.
First you need to remove the zest from half the lemon.
Break eggs into a bowl and add sugar.
Beat with a mixer until the sugar dissolves and the mass increases in volume - this will take about 5-7 minutes.
Add sour cream, flour and vanillin to the sweet egg mixture (you can use vanilla sugar instead).
Add lemon zest and mix thoroughly.
It is good to prepare such a pudding and serve it in portions - fill the baking molds, greased with butter, with the resulting mass (you can safely fill it to the top, since the pudding will not rise much during the baking process).
Place in a suitable large mold, fill it with water so that it reaches 1/3 of the height of the molds. Bake in a preheated oven at 200 degrees. oven for about 20-25 minutes. Cool the finished creamy pudding and serve, topped with jam or jam.

2.Peach pudding
Ingredients:
Butter – 120 g, premium flour – 120 g, granulated sugar – 370 g, chicken egg – 6-7 pcs., ground almonds – 70 g, peaches – 600 g, milk – 320 g, biscuit – 50 g, vanillin , salt.
Preparation:
Mix milk, vanilla, butter and salt. Stir ingredients and bring to a boil over medium heat.
Add flour little by little into the boiling mixture.
Cool the finished mass, add egg yolks and 110 g of sugar. Mix everything well.
Beat the egg whites and 70 g of sugar into a thick foam and mix with the rest of the mixture.
Grease a baking dish with oil, place ½ of the dough in it, sprinkle almonds, grated biscuit on top and top with slices of peaches. Place the rest of the dough on top.
Steam the sweet product for 40 minutes.
Make syrup from the remaining sugar and 300 g of water. Add some peaches to it. This will make a great gravy for the finished pudding.

3.Oatmeal pudding
several types of whole grain cereals - 4 tbsp.
egg - 1 pc.
milk - 4 tbsp.
flour - 1 tbsp.
raisins - 2 tbsp.
apple - 1 pc.
carrots - 1/2 pcs.
vegetable oil - 1 tsp.
Before you start preparing the pudding, you need to turn on and preheat the oven to 180 degrees.
Pour boiling water over the raisins and flakes (for the flakes, use enough water to make a thick porridge).
Cut the apple into small cubes and grate the carrots on a coarse grater.
Drain the water from the raisins and add to the cereal along with the chopped apple and carrots.
Now this “porridge” needs to be mixed with flour, milk and egg yolk.
Beat the whites with a mixer into a strong foam and carefully add them to the prepared mixture.
Grease baking molds with vegetable oil and fill with the resulting mixture.
Place in the oven to bake for 20-25 minutes. Healthy pudding for a child made from whole grain cereals is ready!
Before serving to the children, cool the pudding and pour over the jam.
This recipe uses several types of cereal, but you can safely make pudding simply from oatmeal. You can add any fruit; pumpkin and sweet berries also work well.

4.Semolina pudding for children
Ingredients:
milk – 400 ml.
semolina – 4-5 tbsp.
water – 200 ml.
butter – 2 tbsp.
sugar – 2 tbsp.
egg – 2 pcs.
honey – 2 tbsp.
cinnamon - a pinch
raspberries – 100 gr.
starch – 10 gr.
In a saucepan, mix honey and cinnamon until smooth. Heat the mixture over low heat, but do not bring it to a boil. Allow the mixture to cool to room temperature.
Pour water into the milk and bring everything to a boil. Then pour semolina mixed with sugar into the milk in a thin stream. Stirring constantly, cook the semolina for 20 minutes. Don't stop stirring the porridge, otherwise it will burn!
Using a whisk or blender, beat the eggs, butter and honey-cinnamon mixture until smooth.
Pour the resulting mixture into the prepared semolina porridge and mix again.
Grease the molds with butter and fill them with the prepared semolina pudding. Place the filled molds in the refrigerator until hardened, about 2 hours.
The finished pudding can be poured with berry sauce directly in the mold, or the pudding can be tipped onto a plate.
To prepare berry sauce for semolina pudding, pour 1 tbsp. water and bring the compote to a boil, and then pour in the starch diluted in 1 tbsp. water and thicken the mixture.
Semolina pudding for children with berry sauce is ready!

5.Pumpkin pudding
Ingredients for 2 servings:
pumpkin (weight without peel and pulp) – 300 gr.
milk – 100 ml.
semolina – 1 tbsp.
granulated sugar – 1 tsp.
salt – 0.25 tsp.
chicken egg – 1 pc.
butter and semolina for preparing the molds for baking
Wash the pumpkin, cut off the necessary part. Peel the pumpkin from the peel and pulp, cut into small pieces of arbitrary shape.
Boil milk in a small saucepan and place the prepared pumpkin pieces in it.
Cook the pumpkin over low heat until completely softened, about 15-20 minutes.
Puree the pumpkin with milk using an immersion blender or rub through a sieve.
Place semolina, granulated sugar and salt in a saucepan with pumpkin puree. Mix well.
Place the saucepan with pumpkin puree on the fire, bring to a boil and cook over low heat until the semolina is ready, about 10-15 minutes. Remove the finished puree from the heat and cool.
Wash the chicken egg. Separate the white from the yolk. Place the yolk in the cooled pumpkin puree and grind thoroughly.
Place the egg white in a clean, spacious container and beat well with a whisk.
Add the beaten egg white to the saucepan with the pumpkin puree and mix gently from bottom to top, trying to keep the mixture airy.
Grease baking pans with butter and sprinkle with semolina.
Place the pumpkin pudding mixture into the prepared molds. Place the molds with pumpkin pudding in an oven preheated to 190 degrees for 30-35 minutes or until golden brown.
Remove the finished pudding from the oven and let it cool until warm before serving.

6. Rice pudding for children
Ingredients:
rice cereal – 5 tbsp. spoons
apple – 1 pc.
milk – 1 glass
egg - 1 pc.
butter – 1 teaspoon
sugar
salt
Rinse the rice well until the water becomes clear. Then pour the rice into a saucepan, add cold water and place over medium heat.
When the cereal is ready, pour in the milk.
Then add sugar and salt.
Cook the porridge until done. It should be quite thick.
While the rice is cooking, you need to separate the white from the yolk and add sugar to the yolk. Mix everything thoroughly.
Peel and grate the apple.
When the porridge is ready, add the apple and yolk.
Mix the rice and apples well.
Beat the whites into a fluffy white foam.
Add egg whites to rice mixture.
Mix carefully.
Grease the baking dish with oil.
Transfer the rice mixture into a mold and place it in a steamer or oven.
Bake the rice pudding in the oven for twenty minutes.
If you cook rice pudding in an air fryer, the cooking time will be ten minutes, at the same temperature, with a low fan speed.
Then you need to remove the pudding from the mold, cool slightly and serve it.

7.Liver pudding
Ingredients:
chicken liver - 0.5 kg.
milk - 0.5 l.
egg (white) - 1 pc.
butter - 50 gr.
salt - to taste
dill greens - a bunch
parsley - bunch
white crackers - 50 gr.
Place the liver in a saucepan and cover with water.
Place the pan on the fire and boil the liver until tender, adding a little salt to the water.
You need to cook the liver for about 30 minutes.
Rub the finished liver through a sieve or grind in a blender.
Pour the milk into a bowl or pan and soak the crackers in it.
Beat the egg whites until foamy.
Then gradually add the ground liver, milk and breadcrumbs into the egg mass.
Stir softened butter into the mixture, then add chopped dill and parsley.
Preheat the oven to 170 - 180 degrees.
Grease the pudding baking pan with vegetable oil.
Place the resulting mixture in a mold and place it in the oven.
Bake the liver pudding for 10 minutes.

8.Carrot pudding
Ingredients:
carrots - 4 pcs.
milk - 100g.
butter - 70 gr.
sugar - 70 gr.
eggs - 2 pcs.
semolina - 3 tbsp.
breadcrumbs -50 gr.
vegetable oil - 50 gr.
Preparation:
Peel the carrots and grate them on a fine grater. Take a large frying pan, heat it, add a little vegetable oil, add carrots, add milk and butter, and simmer. Add sugar to the carrots and simmer a little more. Then gradually add semolina and simmer until the mixture thickens. Remove the pan from the heat and leave to cool.
Break the eggs and separate the yolks from the whites. When the carrot mixture has cooled, add the yolks and whites whipped into a thick foam.
Grease a baking dish with vegetable oil and sprinkle with breadcrumbs. Place the carrot mixture in it and place in a preheated oven. Bake for 30-35 minutes. at t=180-200 gr.
Serve with sour cream or milk sauce.

All of us remember how in kindergarten we served incredibly delicious puddings topped with jam or condensed milk. There was nothing more desirable than this dessert - it seemed tastier than a cake or chocolate, and that’s all because it was prepared according to a good recipe, which today we will share with you.

So, the basis for baby pudding can be rice, cottage cheese, semolina and other products. Semolina pudding is recommended to be introduced into the diet of children after one year, since semolina is poorly absorbed by the body. In addition, it is recommended to give semolina and dishes containing it no more than 1-2 times a week.

Rice pudding is more beneficial for our children, but it is worth considering that if a child is prone to constipation, it should also be given to the child with caution. Classic milk or bread pudding without allergenic fillings can be introduced into the diet from one year of age.

The best way to prepare pudding for children is a slow cooker, double boiler or oven. This preserves the juiciness of the dessert, all the beneficial substances and does not form carcinogens.

For children, rice-based pudding is recommended to be included in the menu from one year of age or later. It tastes like boiled sweet rice porridge, but it turns out more tasty due to the inclusion of eggs, vanilla and other ingredients. You will need the following set of products to prepare rice pudding for children:

• 1300 milliliters of milk;
• 200 grams of round white rice (you can even use chopped rice);
• 70 grams of butter;
• 2 tablespoons sugar;
• vanilla to taste;
• strawberries for decoration.

You can make this pudding in a slow cooker, especially if you don’t have a good saucepan, but you can always make it on the stove. To prepare it, do the following:

1. Pour milk into a saucepan or multicooker bowl and boil.
2. Prepare the rice - rinse, remove any debris. If you don’t have small round rice, you can take any rice - basmati, jasmine - and grind it for 5 seconds in a blender to get a fine grain.

1. Now pour the rice into boiling milk, cook the porridge, stirring it occasionally with a spoon.
2. At the end, add a piece of butter and a portion of sugar according to the recipe.

The children's pudding is almost ready, all that remains is to decorate it in such a way that the child will definitely not refuse the dessert - healthy and tasty. For children under one year old, you can decorate the rice dessert with fruit puree, and for older children - with strawberries (as in our recipe), citrus slices, apples, berries and everything that your little one loves.

Curd

Pure cottage cheese is one of the least favorite foods of many babies and older children. But it must be present in the diet. We offer all parents a pudding recipe that will help disguise their least favorite ingredient - curd pudding.

To prepare it, you will need:

• 1 pack of 200 grams of cottage cheese with a fat content of 9%;
• 1 egg;
• 1 tablespoon butter;
• 1 tablespoon sugar;
• breadcrumbs;
• a little powdered sugar.

It’s quite simple to prepare such a healthy dish for children:

1. Grind the cottage cheese in a blender with sugar until smooth.
2. Separate the yolks, lightly shake them with a fork and add them to the cottage cheese using a blender.
3. Add butter, previously softened, and vanilla.
4. Beat the egg white separately with powdered sugar until it forms peaks.
5. Both masses are combined by hand until an airy pudding base is obtained.
6. Grease molds, for example, for muffins as in our recipe, with butter and sprinkle with white breadcrumbs.
7. Fill them with the curd mixture, sprinkle a little powdered sugar on top, bake in the microwave, slow cooker or oven until golden brown.

This dessert can be given to children after one year; it is additionally decorated with sour cream and berry-based syrup.

Manny

Semolina is in demand among parents - the porridge made from it is nourishing, tasty, and homogeneous. What if you make semolina pudding, which is tastier and has a brighter taste, and can be used in the menu of children after a year?

Ingredients:

• 5 teaspoons of semolina;
• 1 large green apple;
• 150 milliliters of milk;
• 1 egg;
• 7 teaspoons sugar;
• 30 grams of butter;
• 1 teaspoon of powdered sugar.

This semolina pudding, based on a Soviet-era recipe, can be prepared both in the oven and in a slow cooker - a modern assistant for all housewives:

1. Cook semolina porridge - boil the milk, add sugar to it, dissolve all its crystals, pour in the semolina in a stream. Stirring, brew a fairly thick semolina porridge.
2. Remove the peel and core from the apples, chop them into thin slices or grate them on a coarse grater.

1. Stew the apples with a small amount of sugar or powder, strain the resulting juice.
2. Add the yolk and a piece of butter to the cooled semolina porridge, beat with a mixer.
3. Beat the whites into a stiff foam.

1. Combine the whites and semolina together, do it manually using a spatula.
2. Now grease the molds or multicooker bowl with melted butter and sprinkle with ground breadcrumbs.
3. Pour in half the pudding mixture, place the apples on top, and cover with the rest of the dough. You can also add a little cinnamon. Also sprinkle a little breadcrumbs or cookie crumbs on top.

The pudding is baked at a temperature of 180 degrees for about 20 minutes in the oven, in a multicooker - “Baking” mode for 30 minutes.

Chocolate

Cocoa powder pudding is a safe and healthy substitute for chocolate bars and candies for children. It is prepared on the basis of oatmeal, milk, eggs - all this is needed by a growing child's body.

Ingredients:

• 350 grams of oatmeal;
• milk chocolate bar;
• cocoa powder – 100 grams;
• 100 grams of sugar;
• 300 milliliters of milk;
• 1 teaspoon coffee;
• 1 glass of water;
• rosemary.

Preparation:

1. Cook oatmeal from water and flakes, adding milk and water, as well as a portion of sugar.
2. Grind this porridge in a blender so that it becomes as homogeneous as possible. You can also rub it through a sieve.
3. Then add a little rosemary, instant coffee, cocoa powder to the porridge and boil for 3 minutes.

1. Pour half the mass into molds - silicone or iron.
2. Place chocolate cubes on top (you can grate them).
3. Pour in the remaining pudding mixture. Add a little cocoa, chocolate and lemon zest (optional).

There is no need to bake this pudding in a slow cooker or oven. It is completely ready to eat and can be served both cold and hot.

Bread

Bread pudding will help you out if there is excess bread in the house that you’d hate to throw away, and it’s not worth it. This dessert is suitable even for a child, and adults will definitely like it.

Ingredients:

• 1 medium sized loaf;
• butter for greasing the mold and bread slices;
• chocolate spread – 200 grams (Nutella);
• 3 eggs;
• 150 milliliters of milk;
• 150 milliliters of cream;
• store-bought vanilla custard – 150 grams.

This pudding is very easy to prepare:

1. Trim the crusts from the loaf, cut into thin slices.
2. Spread each one with butter and chocolate paste and place in a greased round pan.

1. Now prepare the filling - mix milk, cream, cream (or vanilla), eggs, beat in a blender.
2. Pour this mixture over the loaf pieces and leave for 15 minutes.
3. Bake at 200 degrees for about half an hour, before serving, cut into portions like a pie.

The result was an excellent dessert based on a stale loaf - tender, moist, very juicy and sweet. The kids will love it.