Buckwheat Pudding
by Editorial Staff
Try making delicious buckwheat pudding with healthy buckwheat porridge. Believe me, this will be a successful culinary experiment.
Ingredients
- Buckwheat – 50 g
- Chickenegg – 1 pc.
- Butter – 1 teaspoon
- Granulated sugar – 1.5 tbsp
- Salt – 1 pinch
- Vanillin (vanilla sugar) – to taste
Directions
- Boil the buckwheat in salted water so that a crumbly porridge is obtained (in a 1: 1 ratio, over low heat, about 20 minutes).
- Add butter, granulated sugar and vanilla to the buckwheat porridge for flavor. Separate the yolk from the protein. Add the yolk to the buckwheat porridge. Beat everything thoroughly. You can use a hand blender. Beat the egg white separately. Stir in the whipped protein into the buckwheat porridge.
- Grease the baking dish with a piece of butter. Put the buckwheat mass into a mold.
- We send the form with buckwheat mass to the oven and bake the buckwheat pudding for 20-25 minutes at a temperature of 180 degrees.
- Buckwheat pudding is ready!
Enjoy your meal!
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