Farina Pudding with Apples


5 tsp farina
3/4 cup milk
1/2 egg
4 tsp sugar
1 apple
2 tsp butter

Slowly pour farina into boiling milk. Add sugar, pinch of salt, and cook until ready. Once porridge is done, add butter, egg yolk and mix well. Whip the egg white and also mix it with cooled porridge.
Cut peeled apples and braise them with sugar on low heat. Grease mold, sprinkle with breadcrumbs, put in a layer of farina, add a layer of apples and cover with another layer of farina. Pour over with butter, sprinkle with breadcrumbs and bake in oven.

Walnut Pudding


150 g/6 oz walnuts
3 eggs
250 g/9 oz white bread
3/4 cup sugar
1 1/2 cups milk
100 g/4 oz butter

Soak crustless white bread in milk. Shell walnuts and pass them through a meat grinder. Beat egg yolks with sugar and mix it with ground walnuts, soaked bread, and melted butter. Mix everything well, fold in whipped egg whites, and transfer the mix into a buttered and sprinkled with breadcrumbs baking pan or a skillet.

Bake pudding in a preheated oven on a medium heat for 30-40 minutes. Transfer baked pudding to a serving plate and serve hot. If desired — pour vanilla sauce over pudding or serve it on a side.

Vanilla Rusks Pudding


150 g/6 oz vanilla rusks
3 eggs
1/2 cup sugar
2 cups milk
50 g/2 oz candied fruit
100 g/4 oz raisins
100 g/4 oz butter

Crush vanilla rusks, put into a pot and add hot milk. Cover the pot and leave for 15-20 minutes. Dice candied fruit, pick over and wash raisins in cold water.
Beat egg yolks with sugar and add to soaked rusks, then add candied fruit, raisins, melted butter, whipped egg whites. Mix everything well and transfer the mixture to a well buttered and sprinkled with breadcrumbs bundt cake mold. The mold would be filled only 3/4 to leave some space for expansion during baking. Put the mold into a preheated oven and bake on medium heat for 30-40 minutes. Pudding is done when it springy, has risen, and pulled away from the sides of the mold.

Transfer finished pudding to a serving plate and serve hot. If desired — glaze the pudding with fruit or berry sauce.

Rice Pudding


1 cup rice
2 cups milk
2 eggs
2-3 tbsp sugar
50 g/2 oz raisins
1/2 tsp salt
1-2 tbsp butter

Parboil washed rice for 10 minutes. Drain water and add hot milk to rice, add salt and cook 25-30 minutes, stirring from time to time. Add sugar, eggs, raisins, mix well and put mixture into a buttered and coated with breadcrumbs skillet and bake until  done. Unmold  pudding to a serving plate, cut into servings and serve with fruit-and-berry sauce.

Millet, Rice, Barley, or Oat Porridge Pudding


1 cup grains
3 cups milk
1 tbsp sugar
1 tbsp breadcrumbs
1/4 tsp salt
2 tbsp butter

Add grain to boiling milk and cook until thickened. Add salt and sugar, mix well, put into a well-buttered and sprinkled with breadcrumbs ovenproof skillet and bake in the oven until done.

Separate finished pudding from the skillet and put it on a serving plate. Cut pudding into 5-6 servings. Just before serving pour melted butter over it. If desired — substitute butter with hot kissel and sprinkle pudding with sugar or top with sour cream.