EatSmarter exclusive recipe

Baked Millet Pudding(For 1 Adult and 1 Kid; Ages 1-6)

Baked Millet Pudding - Baked Millet Pudding - Kids love this sweet, fragrant dish
Baked Millet Pudding - Kids love this sweet, fragrant dish


Calories:600 kcal
Preparation:40 min
Ready in:70 min
1 serving contains (Percentage of daily recommendation)
Calories600 kcal(30%)
Protein33 g(66%)
Fat27 g(34%)
Carbohydrates55 g(21%)
Added Sugar7 g(8%)
Roughage9 g(30%)

Recipe development: EAT SMARTER


For servings

½Vanilla beans
¾ cupsMilk (low-fat)
2 ouncesMillet
½small Lemons
1 tablespoonHoney
5 ouncesQuark
2 tablespoonsground almonds (about 30 grams)
2small ripe Pears (each about 100 grams)
1 pinchSalt
1 tablespoonSliced almonds (about 10 grams)

Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Measuring cups, 1 Pot, 1 Silicone spoon, 1 Lid, 1 deep bowl, 1 Bowl, 1 Citrus juicer, 1 Tablespoon, 1 Casserole dish, 1 Parchment paper, 1 Wooden spoon


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1 Halve vanilla bean lengthwise and scrape out the seeds. In a large pot, bring milk and vanilla seeds to a boil.
2 Stir in butter and millet and return to a boil. Turn off heat, cover and let stand until millet is tender and liquid is absorbed, about 15 minutes.
3 Meanwhile, separate the eggs. Put egg whites into a bowl and the egg yolks into a smaller bowl. 
4 Squeeze juice from lemon and add to the egg yolks along with honey, quark and ground almonds. Using a hand mixer, beat until mixture is light and fluffy, about 4 minutes.
5 Peel pears, quarter, core and dice finely.
6 Fold pears and millet into the egg-yolk mixture.   
7 Beat egg whites with salt until stiff peaks. Fold into millet mixture.  
8 Line a rectangular baking dish (10 x 20 cm) (approximately 4 x 8 inches ) with parchment paper.  Pour in batter and smooth top with a wooden spoon.
9 Sprinkle top with sliced almonds and bake in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until a skewer inserted into the center and comes out clean, 25-30 minutes. Let cool slightly before serving.


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