We Value Your Privacy

We and our partners use technology such as cookies on our site to personalise content and ads, provide social media features, and analyse our traffic. Click below to consent to the use of this technology across the web. You can change your mind and change your consent choices at anytime by returning to this site.

Update Consent
Loading ...

How to Make Beestings Pudding

Updated February 21, 2019

Beestings is an age-old ingredient that can be purchased in speciality cheese shops and stores that specialise in fine gourmet foods. Beestings is among the first milk produced by a cow after birthing, and therefore is much thicker and richer than ordinary milk or cream. Beestings pudding is a traditional dessert from Finland, but it has been adopted by many chefs in different parts of the world, often with slight variations.

Loading ...
  1. Preheat the oven to 204 degrees C.

  2. Grease a 2 litre ovenproof baking dish with butter.

  3. In a mixing bowl, mix 1 tsp salt with 8 cups beestings by hand. Pour this mixture into the greased baking dish.

  4. Bake in the oven for 40 minutes, or until the mixture has become firm and the top begins to brown in small areas.

  5. Wait 10 to 15 minutes before cutting the pudding into slices. Traditional beestings pudding is typically served in a rectangular shape, though some chefs have used different shapes and even moulds.

  6. Mix the caster sugar and ground cinnamon in a bowl. Using your fingers, lightly dust the pudding with the mixture. Serve while hot.

  7. Tip

    Do not try to brown the entire top of the pudding, as this will change the consistency of the inside. Wait only until small portions of the top have browned to remove the pudding from the oven.

Loading ...

Things You'll Need

  • 3 tbsp unsalted butter
  • 1 tsp salt
  • 8 cups beestings
  • Caster sugar and ground cinnamon to garnish

About the Author

Christopher Godwin

Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."

Loading ...
Loading ...