 
Apple pudding/
Budinca de mere
5-6 tart apples, 2 French baguettes (2-3 days old), 3 cups milk, 3 eggs, 2 oz/50 g raisins or sour cherries from preserves, 1/2 cup sugar, 4 oz/100 g butter, 1 teaspoon vanilla, salt, butter and bread crumbs for the mold
Peel, halve, remove seeds and cut apples in finger thick slices. Cut the baguettes in finger thick slices too. Dunk each bread slice in a mixture of beaten eggs, milk, vanilla and salt. Grease a round mold or pan with butter and arrange soaked bread slices on the bottom and sides. On top of the bread slices, arrange apple slices. Then sprinkle with sugar and raisins or sour cherries from preserves. Then arrange another layer of soaked bread slices, then a layer of apple slices. Sprinkle with sugar and raisins or sour cherries from preserves. Continue until all apples are used up. The last layer must be bread slices. Pour the remaining egg-milk mixture on top. Dot with little pieces of butter. Bake until golden. Serve hot.
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Cornmeal pudding/
Budinca de malai dulce
3 cups corn meal, 1 cup white flour, 4 tablespoons sugar, 4 tablespoons oil, 1/2 teaspoon salt, 3/4 qt/3/4 l club soda, a pinch baking soda, oil and flour for the pan, vanilla flavored confectioner's sugar
Place the corn meal, flour, sugar, salt, baking soda and oil in a bowl. Mix, adding a little club soda at a time. After all club soda has been used up, let sit for 10-15 minutes, then mix again and place in an oil greased and floured pan. Bake, at medium heat, until done. You can also mix cubed rahat (lokum) or fruits from preserves in the mixture. Serve cut into squares, sprinkled with vanilla flavored confectioner's sugar.
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Cottage cheese pudding I/
Budinca de brinza de vaca I
1 lb/500 g well drained cottage cheese, 5 oz/150 g butter, 5 eggs, 2 tablespoons flour, salt as needed, butter for the mold
Beat the butter until creamy, add the sieved cottage cheese and the yolks one by one. Mix well, add salt to taste and flour. Grease a special pudding mold (with tight lid), place the mixture within and set the mold to boil in a larger pan containing hot water for 40 minutes.
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Cottage cheese pudding II/
Budinca cu brinza de vaca II
1 3/4 lbs/750 g cottage cheese, 4 oz/100 g butter, 2 tablespoons sour cream, 1 tablespoon flour, 3 tablespoons sugar, 4 oz/100 g raisins, 4 eggs, grated peel from 1 lemon, salt, butter and bread crumbs for the mold, vanilla sauce.
Drain and sieve the cottage cheese. Place in a bowl and mix with sugar, sour cream, salt, melted butter and lemon peel. Add flour and raisins and mix well. Add yolks, one by one, and then the whipped egg whites. Place in a pudding mold that was buttered and sprinkled with bread crumbs. Bake, at medium heat, until done. Serve with vanilla sauce.
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Cream of wheat and chocolate pudding/
Budinca de gris si ciocolata
Same quantities as for cream of wheat pudding; replace the raisins with 3 tablespoons of grated chocolate or cacao
Prepare the same way as the cream of wheat pudding.
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Cream of wheat and wine pudding/
Budinca de gris cu vin
4 oz/100 g cream of wheat, 1 cup white wine, 3/4 cup water, 5 oz/150 g sugar, vanilla, 3 eggs, 1 teaspoon sugar, butter for the mold, vanilla sauce
Set the water to boil with the wine, sugar and vanilla. When it starts bubbling, gradually add the cream of wheat (like a rain) and stir continuously until it boils. Remove from heat, add the yolks one by one, stirring rapidly and continuously, then add the whipped egg whites. Pour the resulting paste in the pudding mold that was buttered and sprinkled with granulated sugar. The lid on the mold must be tight. Place this mold in a larger pan with boiling water on the range. Boil for 30-35 minutes. Serve with vanilla sauce.
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Cream of wheat pudding/
Budinca de gris
5 tablespoons cream of wheat, 2 cups milk, 5 oz/150 g sugar, 2 tablespoons butter, 3 eggs, 2 oz/50 g raisins, vanilla, salt, butter for the mold, wine sauce or sweet milk, yolk and chocolate sauce Back to Cream of wheat and chocolate pudding
Set the milk to boil with the vanilla and sugar. When it starts bubbling, gradually add the cream of wheat (like a rain), stirring continuously. Add salt and let boil until you obtain a soft polenta. Remove from heat, add butter, mix and let cool. Add the yolks one by one, the raisins and the whipped egg whites. Mix gently and then pour in the special pudding mold (previously buttered). The mold must have a tight lid. Place the mold in a larger pan with boiling water. Let boil for 40 minutes. Serve with wine sauce or sweet milk, yolk and chocolate sauce.
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Rice and wine pudding/
Budinca de orez cu vin
7 oz/200 g rice, 1 qt/1 l red wine, 10 tablespoons sugar, 1 teaspoon cinammon, 5 oz/150 g butter, 6 eggs, salt, butter and bread crumbs for the mold, confectioner's sugar
Boil the rice with the wine and 5 tablespoons of sugar until thickened. Let cool, then mix with the butter and other 5 tablespoons of sugar. Add the yolks one at a time, mixing well, then the cinammon, salt and whipped egg whites. Place in the pudding mold that was buttered and sprinkled with bread crumbs. Bake until done (30-40 minutes). Turn onto a plate and sprinkle with confectioner's sugar.
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Rice pudding I/
Budinca de orez I
1 cup rice, 2 qts/2 l water, 4 oz/100 g butter, 3 eggs, 5 oz/150 g sugar, 1 teaspoon vanilla, grated lemon peel, 5 oz/150 g raisins, salt, butter and bread crumbs for the mold
Boil the rice in salty water, drain and rinse with cold water. Drain well. In the meantime, cream the butter with the sugar, add the yolks one by one, vanilla, drained rice, salt, lemon peel, raisins and whipped egg whites. Mix gently and place in a pudding mold that was buttered and sprinkled with bread crumbs. Bake until done.
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Rice pudding II/
Budinca de orez II
10 oz/300 g rice, 4 cups milk, 3/4 cup sugar, 4 oz/100 g butter, 4 oz/100 g raisins, 4 eggs, vanilla (stick), salt, butter for the mold, wine sauce
Wash and set the rice to boil with the milk and vanilla, at low heat. When the rice is half done, add sugar and salt and let boil until the milk is absorbed completely and the rice is tender. Let cool, then add yolks one by one, raisins and the whipped egg whites at the end. Mix gently and place in the buttered pudding mold. Bake until done. Turn onto a plate and serve with wine sauce.
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Sour cream pudding I/
Budinca de smintina I
6 eggs, 4 oz/100 g sugar, 4 tablespoons flour, 2 cups sour cream, vanilla salt, grated lemon peel, butter and bread crumbs for the mold, wine sauce or sweet milk, yolk and chocolate sauce
Beat the yolks with the sugar and vanilla. Add flour and then sour cream. Mix well, then add salt, lemon peel and the whipped egg whites at the end. Pour this mixture into a mold that was buttered and sprinkled with bread crumbs. The mold must have a tight fitting lid. Place the mold into a larger pan with boiling water in it. Boil for 30 minutes. Serve warm with wine sauce or sweet milk, yolk and chocolate sauce.
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Sour cream pudding II/
Budinca de smintina II
1 lb/500 g sour cream, 6 eggs, 5 tablespoons flour, peel from 1/2 lemon, 4 tablespoons sugar, salt, butter and bread crumbs for the mold, wine sauce
Cream the yolks with the sugar and salt, mix with the lemon peel and flour, then add the sour cream. Mix well, then add the whipped egg whites. Pour the mixture in a pudding mold that was buttered and sprinkled with bread crumbs. Bake, at medium heat, for 25-30 minutes, until golden brown. Serve warm with wine sauce.
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Walnut pudding I/
Budinca de nuci I
2 oz/60 g flour, 2 oz/60 g butter, 3 oz/80 g sugar, 4 eggs, 1/2 lb/250 g ground walnuts simmered in 1/2 pint/250 ml milk, a handful of ground walnuts (not simmered), 1 teaspoon vanilla, sweet milk, yolk and chocolate sauce, confectioner's sugar for the mold
Cream the butter with the sugar, vanilla and yolks one by one. Add the flour, mix, then the walnuts simmered in milk and keep stirring. Add the whipped egg whites and raw walnuts. Pour the mixture into a special pudding mold with a tight lid. The mold must be sprinkled with confectioner's sugar. Place this mold into a larger pan with boiling water within. Boil for 30 minutes. Serve warm with sweet milk, yolk and chocolate sauce.
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Walnut pudding II/
Budinca de nuci II
5 oz/150 g ground walnuts, 5 oz/150 g butter, 5 oz/150 g sugar, 8 eggs, 3 tablespoons rum, 1 tablespoons fine bread crumbs, 1 teaspoon vanilla, butter for the mold
Cream the butter with the sugar, add the yolks one by one, stirring continuously in the same direction for 15 minutes. Add the walnuts, rum and a tablespoon of bread crumbs, stirring very gently. Add the whipped egg whites. Butter a special pudding mold with tight lid, place the mixture inside and then place the mold in another larger pan with boiling water in it. Boil for 30 minutes.
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