Sunday, March 31, 2013

Estonian Sweet Curd Pudding that melts in your mouth (Estonian: Suus sulav kohupiimavorm)

Estonian sweet curd pudding melts in your mouth

A long Easter weekend in Switzerland with two public holidays, enough time to colour eggs, eat fish and meat, make some curd desserts. The farmers´ market on Saturday morning was full of beautifully decorated eggs. The lady at my usual egg stand almost charged me double for my plain white eggs, thinking I had filled my carton with their painted masterpieces. The most common Estonian way is to dye Easter eggs with onion skins. You can find other Estonian Easter recipes on NAMI-NAMI food blog, written by another Estonian food fan.

Sweet curd desserts are quite popular during Easter in some countries. In Switzerland probably less so, but further north definitely. This year, Easter is so early that winter is still in its full arctic reign across most of Europe. I want to share a simple secret recipe for the irresistible indulgence for two in front of the fireplace or under the duvet during the snowy and rainy days. If you are generous, the recipe will stretch itself to be divided into three portions but four would be pushing it. For a party of four double the quantity.

These pudding bites disappeared in less than 5 minutes

Sweet Curd Pudding 

750g low fat curds (German: Magerquark)
180g  sour cream (12-15% fat)
3 eggs
4 tbsp fine wheat semolina
1 tbsp flour
0.5 teaspoon baking powder
6 tbsp sugar
vanilla extract or contents of half the pod

Preheat the oven to 175° Celcius (350F).

Mix everything in a big bowl. Select either a round, square or a loaf shape baking tin. Prepare the baking form covering the bottom and sides with baking paper.

The shape of the baking form is totally up to you

Bake for 45-60 minutes or even longer until the pudding has hardened. The cooking time depends on the thickness, the thicker the dough in the form the longer the baking time.

Serve hot or cold, for an extra portion of sweetness dust with sugar (and cinnamon) or serve with some fresh raspberries or black currants.

Serve most of the curd pudding warm or cold, but definitely try a hot slice straight from the oven

More curd dessert ideas:
Sweet curd balls (Estonian: kohupiimapontshikud)