Curd Pudding (in the Oven)

by Editorial Staff

An appetizing and nutritious pudding made with cottage cheese, it is a great option for a morning snack. Both children and adults will love this delicious dish. Preparing curd pudding in the oven in heat-resistant tins.

Summary

Course	Dessert
Servings (Default: 1)

Ingredients

Fat-free cottage cheese – 90 g
Semolina – 1 tbsp
Sugar – 2 teaspoon
Chicken egg – 1 pc.
Vanillin – to taste
Baking powder for dough – 0.5 teaspoon
Butter – 1 piece (to lubricate the mold)
Powdered sugar – 0.5 teaspoon
Berries for decoration – (optional)

Instructions

This recipe uses fat-free cottage cheese. Transfer it to a suitable bowl and knead it with a fork. If the curd is granular, then it is recommended to wipe it through a sieve. Add the declared norm of semolina to the curd.
The next ingredients for the curd pudding are granulated sugar and vanillin for flavor. Break one chicken egg into the food in a bowl. Don’t forget to add baking powder for the dough.
We arm ourselves with a mixer, beat the ingredients in a bowl. Transfer the resulting soft curd mass into a mold, which we grease with butter.
We bake the curd pudding in the oven at 170 degrees for 20-25 minutes. Do not open the oven door during the process. In this case, the pudding will turn out to be airy.
Sprinkle the finished curd pudding with icing sugar and decorate the curd pudding with fresh berries if desired.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.