Cottage Cheese Pudding with Pumpkin Jam and Almonds

Cottage Cheese Pudding with Pumpkin Jam and Almonds
Vamos Petiscar Blog

Sílvia is the author of the blog “Vamos Petiscar”, a blog filled with tasty suggestions, sweet or salty, that will certainly surprise you, like this irresistible recipe of Cottage Cheese Pudding with Pumpkin and Almond Jam.


    • 400g of cottage cheese
    • 150g of sugar
    • 2 eggs
    • 8 egg yolks
    • 1 tablespoon of Anise
    • Zest of ½ a lemon

Preparation Mode:

  1. Pre-heat the oven at 180º degrees and grease a pudding tin with butter.
  2. On a bowl whip the cottage cheese with the sugar until you get a smooth cream.
  3. Without stopping whipping, add the eggs, anise and lemon zest until all the ingredients are involved together.
  4. Place the mixture on the pudding tin and cover it with aluminum foil. Let it cook in bain-marie/water bath for 45 minutes. Remove the paper and let it cook for 15 more minutes.
  5. Take it off the oven and let it cool. Serve the pudding with a generous amount of Pumpkin Jam and Almonds and finish with some cinnamon powder.

Products Used