English pudding
(there are many different types, we suggest making a classic rice pudding)

Ingredients:
milk — 225 g
rice — 50 g
egg — 2 pcs.
butter — 30 g
sugar — 25 g
vanilla sugar — 15 g
raisins — 40 g
(raisins are just one of the variations of additives, it can be omitted or replaced)

Preparation:
In a saucepan with a thick bottom, mix the butter and rice. Put a saucepan on the fire and cook until the oil dissolves. Fry the rice a little so that it is soaked in a creamy aroma.
Add milk to the rice, mix and cook until the rice is ready. 

Separate the yolks from the whites. 
Mix the yolks with sugar and beat with a mixer until white and fluffy.
Transfer the yolks and raisins to the rice, mix.
Beat the whites with a mixer. To get a fluffy foam, the proteins must be at room temperature. 

Cool the rice porridge to room temperature. 
Add the proteins to the porridge. Gently mix with a spatula to keep more air bubbles that formed the foam during whipping. 

Lubricate the mold with butter. Put the pudding in the mold. Place the pudding to bake in a preheated 170 degree oven. The readiness of the dessert can be determined by the light brown cap on top. It will fall off when the dessert is taken out of the oven, but that's okay. 

Enjoy your meal!

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