{"id":11166,"date":"2022-05-19T18:59:35","date_gmt":"2022-05-19T18:59:35","guid":{"rendered":"http:\/\/madawkuchni.com\/?p=11166"},"modified":"2022-05-19T18:59:39","modified_gmt":"2022-05-19T18:59:39","slug":"imbirowy-pudding-z-jablkami","status":"publish","type":"post","link":"https:\/\/madawkuchni.com\/?p=11166","title":{"rendered":"Imbirowy pudding z jab\u0142kami"},"content":{"rendered":"\n<p><strong>Szybki pudding, kt\u00f3ry po upieczeniu musi odpocza\u0107 przez p\u00f3\u0142 godziny. Bardzo smaczny na ciep\u0142o &#8211; z ga\u0142k\u0105 lod\u00f3w lub na zimno &#8211; z kleksem bitej \u015bmietany. Po wystygni\u0119ciu bardzo fajnie si\u0119 kroi (jak na pudding), trzyma kszta\u0142t. Przepis pochodzi z ksi\u0105\u017cki Nigelli Lawson &#8222;At my table&#8221;.<\/strong><\/p>\n\n\n\n<p><em>Sk\u0142adniki na warstw\u0119 jab\u0142kow\u0105:<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>15 g mas\u0142a<\/li><li>2 \u0142y\u017cki golden syropu, miodu lub syropu klonowego<\/li><li>750 g kwa\u015bnych jab\u0142ek<\/li><\/ul>\n\n\n\n<p><em>Sk\u0142adniki na warstw\u0119 owsiano &#8211; imbirow\u0105:<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>200 g drobnych p\u0142atk\u00f3w owsianych (ja u\u017cy\u0142am m\u0105ki owsianej)<\/li><li>75 g cukru trzcinowego<\/li><li>4 \u0142y\u017ceczki mielonego imbiru<\/li><li>0,5 \u0142y\u017ceczki proszku do pieczenia<\/li><li>250 ml pe\u0142not\u0142ustego mleka (u mnie mleko owsiane)<\/li><li>125 g mas\u0142a<\/li><\/ul>\n\n\n\n<p><em>Sk\u0142adniki na wyko\u0144czenie puddingu:<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>0,25 \u0142y\u017ceczki mielonego imbiru<\/li><li>1,5 \u0142y\u017cki cukru trzcinowego<\/li><\/ul>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2022\/05\/20220517_074759.jpg\" alt=\"\" class=\"wp-image-11167\" srcset=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2022\/05\/20220517_074759.jpg 600w, https:\/\/madawkuchni.com\/wp-content\/uploads\/2022\/05\/20220517_074759-360x240.jpg 360w, https:\/\/madawkuchni.com\/wp-content\/uploads\/2022\/05\/20220517_074759-595x397.jpg 595w, https:\/\/madawkuchni.com\/wp-content\/uploads\/2022\/05\/20220517_074759-75x50.jpg 75w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure><\/div>\n\n\n\n<p><em>Wykonanie:<\/em><\/p>\n\n\n\n<p>Jab\u0142ka obra\u0107 ze sk\u00f3rki i pokroi\u0107 w kawa\u0142ki o boku ok 3 cm. W garnku rozpu\u015bci\u0107 mas\u0142o. Do rozpuszczonego mas\u0142a doda\u0107 golden syrop, wymiesza\u0107, doda\u0107 jab\u0142ka, wymiesza\u0107. Gotowa\u0107 ca\u0142o\u015b\u0107 ok 5 minut, mieszaj\u0105c od czasu do czasu a\u017c kawa\u0142ki jab\u0142ek zaczn\u0105 si\u0119 zaokr\u0105gla\u0107 na brzegach.  Nadzienie prze\u0142o\u017cy\u0107 do formy na paja lub formy do tarty (najlepiej szklanej lub emaliowanej.<\/p>\n\n\n\n<p>Do miski doda\u0107 imbir z cukrem, m\u0105k\u0105 owsian\u0105 i proszkiem do pieczenia. Wymiesza\u0107 palcami. Odstawi\u0107.<\/p>\n\n\n\n<p>W garnku po jab\u0142kach, zagotowa\u0107 mleko z mas\u0142em. Zdj\u0105\u0107 z ognia wmiesza\u0107 do mokrych sk\u0142adnik\u00f3w suche. Ca\u0142o\u015b\u0107 miesza\u0107 a\u017c si\u0119 wszystkie sk\u0142adniki po\u0142\u0105cz\u0105, podczas mieszania masa b\u0119dzie g\u0119stnia\u0142a. <\/p>\n\n\n\n<p>Mas\u0119 prze\u0142o\u017cy\u0107 na jab\u0142ka, wyr\u00f3wna\u0107, by dok\u0142adnie pokrywa\u0142a owoce i dochodzi\u0142a na brzeg\u00f3w naczynia. Imbir wymiesza\u0107 z cukrem trzcinowym i tak przygotowan\u0105 mieszank\u0105 posypa\u0107 wierzch puddingu.<\/p>\n\n\n\n<p>Piec w temp 180 stopni przez 30 minut, a\u017c jab\u0142ka si\u0119 ugotuj\u0105, a wierzch puddingu zez\u0142oci. <\/p>\n\n\n\n<p>Pudding odstawi\u0107 na co najmniej p\u00f3\u0142 godziny, najlepiej na d\u0142u\u017cej. Je\u015b\u0107 mo\u017cna na ciep\u0142o lub na zimno.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"533\" src=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2022\/05\/20220517_075024.jpg\" alt=\"\" class=\"wp-image-11168\" srcset=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2022\/05\/20220517_075024.jpg 400w, https:\/\/madawkuchni.com\/wp-content\/uploads\/2022\/05\/20220517_075024-180x240.jpg 180w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Szybki pudding, kt\u00f3ry po upieczeniu musi odpocza\u0107 przez p\u00f3\u0142 godziny. Bardzo smaczny na ciep\u0142o &#8211; z ga\u0142k\u0105 lod\u00f3w lub na zimno &#8211; z kleksem bitej \u015bmietany. Po wystygni\u0119ciu bardzo fajnie si\u0119 kroi (jak na pudding), trzyma kszta\u0142t. Przepis pochodzi z ksi\u0105\u017cki Nigelli Lawson &#8222;At my table&#8221;. Sk\u0142adniki na warstw\u0119 jab\u0142kow\u0105: 15 g mas\u0142a 2 \u0142y\u017cki [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11169,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[119],"tags":[117,126,44],"class_list":["post-11166","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-puddingi","tag-jablka","tag-nigella-lawson","tag-platki-owsiane"],"_links":{"self":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/11166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11166"}],"version-history":[{"count":1,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/11166\/revisions"}],"predecessor-version":[{"id":11170,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/11166\/revisions\/11170"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/media\/11169"}],"wp:attachment":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}