Cheese and orange pudding squares

Name: Cheese and orange pudding squares
Ingredients: 1 egg; 100 g sugar; 110 g melted butter; 250 ml milk; 125 g flour; 5 g baking powder; 20 g poppy seeds; 5 g butter for greasing the pan; 1 egg; 300 g cottage cheese; 200 g sour cream; 100 g sugar; 40 g flour; 500 ml natural orange juice; 75 g sugar; 1 packet vanilla pudding powder (40 g)

Dessert - Cheese and orange pudding squares by Clarisa P. - Recipia

Cheese and orange pudding squares have a layer of orange pudding on top, with a poppy seed base and a baked cheese filling underneath. The layers bring cheesecake to mind, with the pudding set on top. I cut them into small squares and serve them cold. Preparation: 20 minutes. Cooking: 33-40 minutes. Resting: 2 hours and 40 minutes. Total time: 3 hours and 33-40 minutes. Servings: 12. Approximately 330 kcal and 8 g protein per serving.

Ingredients

For the base

1 egg
100 g sugar
110 g melted butter
250 ml milk
125 g flour
5 g baking powder
20 g poppy seeds
5 g butter for greasing the pan

For the cheese filling

1 egg
300 g cottage cheese
200 g sour cream
100 g sugar
40 g flour

For the pudding

500 ml natural orange juice
75 g sugar
1 packet vanilla pudding powder (40 g)

Preparation

1. Heat the oven to 180°C. Mix the egg with 100 g sugar, then stir in 110 g melted butter and 250 ml milk. Sift in 125 g flour and 5 g baking powder, add the poppy seeds and mix until smooth. 2. Grease the pan with 5 g butter and pour in the batter. Bake for 5 minutes, until the surface starts to set. 3. Mix the egg for the filling with the cottage cheese, sour cream, 100 g sugar and 40 g flour. Take the pan out and leave it for 10 minutes, then spread the filling over the base. 4. Put the pan back in the oven for 25-30 minutes, until the filling is set and lightly browned around the edges. 5. For the pudding, set aside 100 ml orange juice and pour the rest into a saucepan with 75 g sugar. Dissolve the pudding powder in the reserved juice, then add it to the saucepan when the juice starts to boil. Stir for 3-5 minutes, until thickened. 6. Spread the pudding over the cake. Leave it at room temperature for 30 minutes, then chill for at least 2 hours before cutting it into squares.

Notes

You can leave out the poppy seeds, and swap the orange juice for 500 ml clear apple juice for a milder pudding. The dessert contains gluten, dairy and eggs. I keep the squares in a closed container in the fridge for up to 3 days; you can cut them once the pudding has set well. Fine-grain cottage cheese makes a smoother filling, and if it seems watery, leave it in a sieve for 15 minutes before mixing. Juice with lots of pulp can make the pudding slightly grainy, so I strain it before using. I serve them with black tea, alongside the sweet orange layer.