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| Articles about Pudding |
| Strawberry Dessert Pudding - Baked Light & Sweet | | 2008-07-23 16:51:41 | | Strawberry Pudding has been a favorite since ages and eons, and as these berries are easily available almost all year round, there's no restraint on indulging in a sweet dessert pudding whenever you fancy to have one! But the beauty of the ripe California strawberries that flood the farmer's markets in summer is hard to duplicate. So not wanting to lose even one opportunity to cook with these before the season ends, I decided to use them one last time to make a Strawberry Pudding. Puddings can...
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| | By: Fun and Food | | |
| | Black Pudding 2. | | 2008-07-20 15:56:00 | | July 21 ...Some of you (including The Old Foodie Spouse) were mildly shocked and disappointed that the Black Pudding story a few weeks ago was about a sweet fruity dessert dish, not a savoury sausagey breakfast dish. The second sort is of course the older – black because it is made from blood (and is sometimes called Blood Pudding). Usually pigs’ blood. A dish for the peasants when they got lucky at pig-killing time when most of the flesh was salted down or made into ‘keeping’ sausages and hams. Fat is not stinted in its making, and it often also contains starchy cereal such as oats or flour. This ‘savoury and piquant delicacy is a standing dish among the common people in the North [of England]’ where it used to be sold by street vendors, and in the parts of Europe where the pig is king of the kitchen garden. Here is a very elegant version with no starch at all, from William Salmon’s wonderful book published in 1695 The Family Dictionary ; or, Household Companion. B | | By: The Old Foodie | | |
| | Bread Butter Pudding | | 2008-07-10 20:39:00 | | Ingredients : 1 liter susu segar250 gram gula putih10 butir telur ayam5 gram vanilla essence10 buah croissant/roti20 gram kismis20 gram dada kalkun20 gram lobsterDirections : Croissant dipotong-potong dengan ukuran 2x2 cm Kocok telur dan gula sampai larut, tambahkan susu segar Masukkan potongan croissant/roti, lobster, dada kalkun dan kismis kedalam cetakan, lalu tuang adonan susu tersebut. Taruh didalam cetakan yang sudah diberi air dan dipanggang dalam oven dengan suhu 150 c. | | By: Nusantara Recipe | | |
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| Black Pudding? | | 2008-07-01 15:21:00 | | July 2 ... There are many travel hazards that books don’t warn you about. Language traps in particular – especially those that happen when you are travelling in a country with the same language as your own, for example. Eating out traps that have nothing to do with food poisoning, for another example: The confusion of ‘biscuits’ appearing on the breakfast menu instead of at afternoon tea. Mayonnaise instead of tomato sauce (ketchup) with your chips (fries). Getting your salad in the wrong place in the order of things. I came across a really scary one recently (in my reading), and in the interests of preserving good international relationships, I want to warn any Britishers or Australians travelling to the U.S of A of this example. If you see ‘black pudding’ on the menu, and fancy some with your breakfast – you might be shocked. You might not get a sausage made of pigs blood - all dark and savoury and salty-spicy – you might get an entirely different sort | | By: The Old Foodie | | |
| | Caramel Croissant Pudding | | 2008-06-21 21:49:00 | | Caramel Croissant PuddingIngredients: 2 stale croissants 1/2 cup sugar 2 tablespoons water 1/2 cup heavy cream 2 tablespoons bourbon 1/2 cup whole milk 2 eggs, beaten 1 knife slide of vanilla bean seeds Preheat the oven to 350 degrees F. Tear the croissants into pieces and put in a small gratin dish. I often double this recipe for 4-6 people, using a larger baking dish.Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber color; this will take 3 to 5 minutes.Take the pan off the heat and add the cream - ignoring all spluttering - followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs, and the vanilla bean seeds. Pour this quickly over the croissants and leave to steep for 10 minutes.Place in the preheated oven for 20 minutes. I cook it for slightly longer, about 3 | | By: Nusantara Recipe | | |
| | Pudding de cabracho | | 2008-05-11 17:04:00 | | Ingredientes : 1/2 kg de cabracho, 1 zanahoria, 1 puerro, 3 rebanadas de pan de molde, 6 huevos, 4 cucharadas de salsa de tomate, 100 ml de nata liquida, 1/2 vaso de jerez, leche, eneldo (opcional).Preparación : En primer lugar ponemos a cocer los filetes de cabracho junto a la zanahoria, el puerro y 1/2 vaso de Jerez, dejándolo hervir durante unos quince minutos. Sumergimos las rebanadas de pan en leche dejando que se empapen bien y cascamos los huevos separando las claras de las yemas. Batimos bien las claras hasta ver que quedan espumosas y las reservamos. Seguidamente en el vaso de la batidora iremos agregando el pan empapado en leche, la salsa de tomate, la nata y las yemas de los huevos. Retiramos del fuego el pescado, lo desmigamos y le quitamos las posibles espinas que pudiera tener y lo añadimos también al vaso de la batidora con la zanahoria y el puerro. Añadimos sal y batimos.Una vez batida toda la mezcla añadidos las claras reservadas, mezclando con cuidado, no batir. | | By: Recetas con gusto | | |
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| Mango Pudding | | 2008-05-10 16:48:00 | | Mangos are showing up at the markets, this is a great way to eat some;Mango Pudding Ingredients:2 envelopes (1 tablespoon) unflavored gelatin3/4 cup (175 mL) sugar1 cup (250 mL) hot water3 cups (750 mL) pureed fresh mangoes1 cup (250 mL) 2 percent evaporated milk8 ice cubeslime wedges, fresh mango slices for garnish Preparation:Add gelatin and sugar to hot water and mix until dissolved and smooth.In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted. Pour mixture into jelly mould and chill until set, at least 3 hours. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day). Serves 8. | | By: Que Pasa? | | |
| | PUDING TAPE SINGKONG KELAPA MUDA (Tape Singkong Coconut Pudding) | | 2008-05-02 03:56:00 | | PUDING TAPE SINGKONG KELAPA MUDA (Tape Singkong Coconut Pudding)Ingredients :500 gr tape singkong500 ml milk coconut (santan)200 gr lump sugar150 ml water1 gelatin white powder1 pandan leave (screw pine or Pandanus amaryllifolius)1/4 stp salt1 coconutDirections :* Boil gula merah and water till liquidity. take and filter. wait up to cool.* let water and cool gula merah in to pan to cook, add santan (coconut milk), gelatin white powder, stir and boil them. Add piece of daun pandan.* decorate tape singkong(cassava fermentation) in crock and take axis/ pivot. spread the piece of coconut on cassave fermentation.* after boiled, put it on the crock and add pieces of coconut on atop.* release it from hot steam and put it on freezer. Decorate with pandan leaves and ready to serve. | | By: Nusantara Recipe | | |
| | You Call That Pudding, Grandma? | | 2008-04-23 01:59:04 | | A Good Appetite : By MELISSA CLARK
I HAD no intention of making chocolate ice cream. I wanted only the perfect chocolate pudding.
For years, when striving to make the ultimate, silky, profoundly fudgy chocolate pudding, I invariably looked to Grandma. Oh, not to either of my Grandmas, who relied on boxed mixes with pallid results. But [...] | | By: ArticlesModern | | |
| | | Haggis, Black Pudding, White Pudding | | 2008-04-09 01:14:07 | | Haggis, a traditional Scottish dish, is - according to Wikipedia - made of the following ingredients: sheep's heart, liver and lungs, minced with onion, oatmeal, suet, spices and salt, mixed with stock, and traditionally boiled in the animal's stomach for about three hours. Today the dish is prepared in a casing rather than an actual stomach. MacSween (picture, right) sells cooked haggis, and we only need to remove it from the outer plastic bag, wrap in foil and re-heat it.Traditionally served with neeps and tatties (cooked turnips and potatoes), haggis is always present on Burns Supper, when Scotland's national poet, Robert Burns, is commemorated. In Jakarta, you can find it in St. Andrews Ball. I can't remember seeing it in Highland Gathering, but check the chief's tent, probably they have it. Or try to make it using BBC recipe. We had our haggis at Marriott Dalmahoy last weekend for breakfast (!) and it was superb.Black pudding is a sausage made by cooking blood (usually from pig) w | | By: Finally Woken | | |
| | Baked Rice Pudding Recipe | | 2008-03-31 12:19:42 | | 6 eggs, lightly beaten
2 cups milk
1/2 to 2/3 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1-1/2 cup cooked white rice, cooled
1/2 - 3/4 cup mixed dried fruit bits, dried tart cherries, raisins, or snipped dried apricots
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
In an ungreased 2-quart casserole or oven-proof bowl, combine eggs, milk, sugar, vanilla, and salt. [...] | | By: Recipes from Grandma | | |
| | Tapioca Pudding | | 2008-03-25 20:42:59 | | When you are catering for large group there are many simple dishes that would work wonders at the party. Among them is the tapioca pudding which blends good with any events.This recipe yields 80 portions.Ingredients:Milk 9 qtSmall pearl Tapioca 3 lbSugar 1.5lbSalt 2 tspVanilla bean 5 eaEgg yolks 8 eaSugar 1.5 lbHeavy cream 1 qtMethod:Soak tapioca in milk overnightBring tapioca, milk, salt, 1lb of sugar and the vanilla beans to a hot, using a double boiler. Cook tapioca until it's translucent and tender and mixture is very thick.Mix egg yolks with remaining sugar. Remove tapioca from heat, add egg mixture into tapioca and cool mixture over ice.When cold, fold in one quart of soft peak whipped cream.Garnish with your choice of fresh fruit (i.e raspberreis, blackberries and sauteed apples). | | By: THE KITCHEN OPTIMIST | | |
| | Bread Pudding Soufflé | | 2008-03-25 16:44:54 | | This is a recipe I just transcribed from my recipe file for a friend. It is from somewhere in New Orleans, but I don’t know where (if anyone does, I would love to credit it properly). Anyway, it is about the best soufflé I have ever had, so I wanted to share it [...] | | By: Deglazed | | |
| | Would you believe... Cafe Clock does pudding. | | 2008-03-20 12:16:00 | | Today our`resident fab food stylist, Chou-chou Postlethwaite, headed to Cafe Clock and got a big surprise. Here is Chou-chou's report.Now normally I am not one to rave about pudding. Yes, you read correctly, pudding. But... just a few minutes ago I was accosted by a dessert! There I was in Cafe Clock, happily munching away on Eggs Florentine - it was breakfast - at 3 in the afternoon. Anyway, then Tariq pulled a bread and butter pudding out of the oven. Mike trotted over and offered me some.How could I say no? I couldn't and I didn't and omigod! It was not the way my mum cooked it (just as well because she made the worst bread and butter pudding in the known universe. In fact during the war my mum sold her recipe to the army and the enemy surrendered on masse. Not cos they liked it, I hasten to add. It was a threat, see?)This was better, far better and mouthful after mouthful I savoured the flavours, the slices of apple, the custardy bits and those fabulous moments when a toasted rai | | By: THE VIEW FROM FEZ | | |
| | Sticky Toffee Pudding | | 2008-02-09 07:59:58 | | My friend Nirina just tasted her first sticky toffee pudding (STP) today. She has been here for quite sometimes, but has not been properly introduced to the Scottish deserts.No, wait.Just like Malaysia and Indonesia, Scotland and England have never ending debates about everything too. And sticky toffee pudding, a moist sponge cake made with dates and covered with toffee or caramel sauce, is one of the things that both sides claim as theirs.clipped from en.wikipedia.orgOriginsThe dessert's origins are considered a "mystery" according to the gastronomic journal, Saveur; however, the dominant story is that Francis Coulson developed and served this dessert at his Sharrow Bay Country House Hotelin the Lake District in 1960.Coulson's former protégé and chef, Juan Martin, has said that according to Coulson, the original concept for the dessert was derived from the South of England. Indeed this statement was backed up when the hotel researched the origins of sticky toffee pudding before the | | By: Finally Woken | | |
| | Cranberry Bread Pudding | | 2008-01-28 08:45:00 | | Last week, we had some guests over for dinner and Lon bought three baguettes, when we only needed one. This is common Lon behavior but of course, I had to figure out what to do with it. I decided to throw together a simple bread pudding and everyone seemed to love it (4 people finished about 75% of a 9X13 pan) so I'm posting the recipe, which was basically made based on what I had at home at the time.5 eggs1 1/2 cups white sugar2 cups milk2 cup heavy cream1 tablespoon vanilla extract1/2 tablespoon ground cinnamon2 (6-8 oz) baguettes, cut into 1 inch cubes1/2 cup dried cranberries1. Whisk eggs, sugar, milk, heavy cream, vanilla extract, and cinnamon together until smooth. Set aside.2. Spray a 9x13 pan with non-stick spray and spread baguette cubes evenly in the pan. Sprinkle the dried cranberries on top.3. Pour the egg/milk mixture on top and press the bread down lightly.4. Cover and refrigerate for at least 3 hours. (You can leave it overnight.)5. When you're ready to bake it, preheat the oven to 300 degrees F and take the bread pudding out of the refrigerator while the oven heats up.6. Bake at 300 degrees F for 45 minutes.We served it with caramel sauce and chocolate sauce since we had it left-over from the banana cream pie. | | By: FoodMayhem | | |
| | PUDDING AL VAPOR | | 2008-01-27 17:34:00 | | INGREDIENTES:120 gramos de chocolate fondant120 gramos de azúcar glas120 gramos de mantequilla4 huevos1 cucharada de ronPREPARACIÓN:Poner en un cuenco el azúcar y la mantequilla, batiendo hasta obtener una crema espesa.Separar las claras de las yemas y añadir estas últimas a la crema anterior, una a una.Fundir el chocolate e incorporar a la crema, también el ron.Batir las claras a punto de nieve y añadirlas poco a poco a todo lo anterior.Untar un molde o fuente de cristal con aceite, el tipo de molde que usemos dependerá de la forma que queramos darle al pudding, pudiendo ser cóncava, por ejemplo.Pasar la mezcla al molde y tapar este con papel de hornear y luego con papel de aluminio, asegurándonos de que quede bien tapado ( se puede atar con un cordel).Se coloca ahora el molde así tapado en un cazo con agua hirviendo y se deja cocer a fuego lento 45 minutos.Cuando el pudding está frío se vuelca sobre un plato y se sirve. | | By: RECETAS DE CHOCOLATE | | |
| | Main Course Recipes : Southwestern Chicken Dinner with Zippy Corn Pudding | | 2008-01-21 09:52:00 | | Ingredients Cornbread 1 7.5-oz package of corn muffin mix (Martha White is one brand)1/2 cup milk Zippy Corn Pudding One batch of cornbread (9X9-inch pan size or pre-made from the store will work fine too)1 cup canned corn, rinsed and drained4 slices hot pepper cheese or 1 cup block pepper cheese (diced either way)1/2 sweet red bell pepper, chopped1 mild chili minced (no seeds; use Anaheim, banana or some other mild chili)3 green onions diced (light green parts included)1 cup buttermilk (1% is fine)1/2 cup red enchilada sauce2 eggs1/4 tsp salt Chicken 4 chicken breasts, split, bone inSouthwestern meat rub or a barbecue rub1-1/2 cups red enchilada sauce (I use medium hot; you choose your level of taste.)6 green onions chopped (light green parts included)1 mild chili sliced into small rings (no seeds; you choose your chili)2 six-inch zucchinis, chopped into one-inch cubes Cornbread Instructions To make the corn bread, pull out your 9X9-inch ovenproof pan. Spray with baking spray or gre | | By: Cooking is Easy | | |
| | Mixed Berry and White Chocolate Bread Pudding | | 2007-12-29 13:42:49 | | Hope everyone had a great Christmas, and enjoyed it with their friends and family. But the holidays are still on in full swing, and so is the cooking and baking spree. After taking a 3-day well-deserved skiing break, I got back to my oven to make this Mixed Berry and White Chocolate Bread pudding. Lots of desserts and delicacies fall under the "Pudding" umbrella, like gellos, panna cotta, mousse, gooey cakes and more. But the most widely-known form of pudding is the bread pudding. As the name suggests, you make layers of milk or cream-soaked bread and top it with fruits, nuts, chocolate or anything that your heart desires:) freeze it for some hours, then toss it in the oven to make it warm and gooey, and reslish it with your favorite toppings. An exquisite dessert that can range from simple to elaborate and classic. There are tonnes of ways to experiment with this, but here's my version full of berries, raisins, chocolate and bread!I'm not a huge fan of white chocolate, and don't generally use it in my cooking, with white chocolate mocha and white chocolate-macadamia nut cookies being exceptions. Somehow, it feels just right in this pudding recipe. It does help bring out the color and flavor of the mixed berries. But if you want, you can use regular chocolate too.Ingredients1 packet of frozen mixed berries (or strawberries, raspberries, blueberries)1/2 cup golden raisins1 cup granulated sugar1 tbsp lemon juice1 tsp salt1/2 cup shredded white chocolate (you can use regular too)6-7 slices of thick white bread (sweeter kind preferred, don't use sour bread)1 cup whole milkMethodSpray an 8-inch loaf pan with nonstick spray. Line the sprayed pan with plastic wrap, pressing it against the edges and allow some of the wrap to overhang on all sides.In a heavy saucepan, combine the mixed berries, sugar, lemon juice, and salt over medium-low heat and cook, stirring occasionally, The salt and lemon will urge them to give up some of their juice, and that's when you know the | | By: Fun and Food | | |
| | Black and White Bread Pudding Recipe | | 2007-12-13 09:00:00 | | This recipe is from a lady that works with my husband. She said it is “YUMMY”!
1 loaf (16 ounces) sliced firm white bread
4 cups milk
1/2 cup sugar
1 tablespoon vanilla
1/2 teaspoon salt
9 large eggs
3 ounces white chocolate, grated
3 ounces bittersweet chocolate (not unsweetened), grated
White Chocolate Custard Sauce (see below)
Preheat oven to 325.
Grease 13 inch x 9 [...] | | By: Recipes from Grandma | | |
| | An Enchanting Christmas Pudding. | | 2007-12-11 13:40:00 | | December 12 .. They say that the world is divided into those who love fruit cake and those who don’t. The same could be said of Christmas pudding, which is essentially the same thing as Christmas Cake, except that the mixture is boiled not baked. The Times newspaper ran an article called Christmas Cheer on this day in 1921, and gave short shrift to those “crabbed natures” who “express abhorence” of both sweets. It did, however, offer alternative recipes for such curmudgeonly readers, as well as one for the cook (i.e mother) who may feel that almond-iced and sugar-iced cakes may be “too much of a good thing” for her children. Naturally for the time, such caring cooking advice appeared in the newspaper section called The Woman’s View - any men seen reading a cooking column would have been viewed with suspicion of great unmanliness (or worse), in the 1920’s. The lapse of over eighty years has made it - I am quite sure of this (and grateful) – very safe for male | | By: The Old Foodie | | |
| | PUDDING CON ALMENDRAS Y DÁTILES | | 2007-11-21 17:10:00 | | INGREDIENTES:125 gramos de chocolate fondant100 gramos de azúcar glas10 cl nata3 huevos2 cucharadas de harina1/2 cucharadita de azúcar vainillado1 cucharada de levadura en polvo1 taza de almendras en tiritas1 taza de dátiles picadosPREPARACIÓN:Untar una fuente de horno con mantequilla y precalentarlo a 170 grados C.Rallar el chocolate y poner en un bol. Añadirles las almendras en tiritas.Rebozar los dátiles con 1 cucharada de harina e incorporarlos al chocolate con almendras. Mezclarlo todo.Separar las yemas de las claras. Batir las yemas con el azúcar vainillado y con el azúcar hasta obtener una crema.Se mezclan ahora la otra cucharada de harina y la levadura y se vierten sobre las yemas, mezclar.Agregar la nata, removiendo sin parar.Cuando se ha conseguido una pasta homogénea, se vierte sobre la mezcla de chocolate, almendras y dátiles y se remueve.Se baten las claras a punto de nieve. Una vez que están listas, se mezclan poco a poco con la pasta de chocolate resultante.Ve | | By: RECETAS DE CHOCOLATE | | |
| | PUDDING DE CACAO Y CAFÉ | | 2007-11-19 14:24:00 | | INGREDIENTES:50 gramos de cacao en polvo100 gramos de harina230 gramos de azúcar glas2 huevos170 gramos de mantequilla50 gramos de azúcar moreno100 gramos de frutos secos picados (pueden ser nueces, almendras o nueces del Brasil o una mezcla de todas ellas)600 ml de café instantáneo2 cucharaditas de canela molida (opcional)PREPARACIÓN:Engrasar una fuente de horno con mantequilla y precalentarlo a 160 grados C.Tamizar la harina, la canela y el cacao en polvo en un bol, añadir la mantequilla (previamente reblandecida), la mitad del azúcar glas y los huevos. Mezclar todo hasta conseguir una pasta que se verterá en la fuente de horno. Se echa después por encima el azúcar moreno y los frutos secos.Mezclar el café con la otra mitad del azúcar glas y verter sobre la mezcla anterior.Hornear durante una hora o hasta que esté el pudding hecho y servir inmediatamente.Consejo:Es imprescindible no abrir la puerta del horno la primera media hora, ya que el pudding se hundiría. | | By: RECETAS DE CHOCOLATE | | |
| | Pudding or Pie? | | 2007-11-18 13:33:00 | | November 19 ... I was planning to discuss the meaning of puddings today, but my bloggy friend Joe Pastry beat me to it with his wonderful exposé of puddings (or should that be series of exposées ?) last week. Joe covered several meanings of “pudding” - the concept of pudding meaning dessert/sweet, pudding in the sense of sausages, and the cusp between pudding and cake. He has even dared to bring tapioca into the pudding debate. I have no idea, Joe, what you have in store in Pre- and Proto-Puddings Part Two, so I will forge ahead anyway with a narrower pudding focus, and aim for perfect synchronicity but not duplication of our stories. I wish to focus on the pudding that is also a pie, or the pie that is also a pudding - the “Pudding-pie”. There is a particular reason for focussing on this topic this month, for November was the time of the famous Dedington Pudding-Pie fair in Oxfordshire, England. There are many different dishes called pudding-pies – including I und | | By: The Old Foodie | | |
| | Dessert Recipes : Corn Pudding | | 2007-11-09 21:31:00 | | Ingredients :Serves 6 to 82-1/2 cups corn (That can be about 3 ears depending on cob size or, if corn is out of season, you can use a 16-oz bag of frozen corn.)1/4 cup white sugar1/2 tsp salt2 Tbl flour2 Tbl breadcrumbs1/3 tsp baking powder1 cup milk (Lowfat is fine.)4 large eggs1 cup shredded Wisconsin cheddar cheese Spray a 9- by 13-inch pan with olive oil spray or lightly grease it. Mix all of the ingredients in a large bowl. Do this with a spoon or spatula so you don't smash up the corn. Pour the batter in the pan and bake at 375 degrees for about 45 minutes. The top will be slightly browned and a knife inserted in the corn pudding should come out clean. If the knife does not cone out clean, bake it a bit more.Tips : For the creamiest taste, serve it immediately. It still tastes great served a bit later or even reheated the next day. http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Dessert: Recipes : Ginger Pudding | | 2007-10-17 07:00:00 | | Ingredients :3 cups milkOne third cup crystallized ginger, finely choppedTwo thirds cup sugarOne quarter cup cornstarchPinch of salt3 egg yolks1 Tbsp. butter1 tsp. grated lemon zest1 tsp. vanilla extractPlace 2 and one half cups of the milk along with ginger in a saucepan and simmer over low heat for several minutes stirring constantly. Remove from heat and set aside. Combine remaining milk, sugar, cornstarch, salt and egg yolks in a bowl and whisk together. Slowly add half hot milk mixture to cold milk mixture. Return this to the saucepan with the remaining hot milk. Bring to a boil and cook for 1 minute or until thick. Remove from heat and stir in remaining ingredients. Pour into serving bowls and chill until firm.Tips : Use low fat milk and your favorite sugar and egg substitutes. | | By: Cooking is Easy | | |
| | Classic Recipe -- Baked Potato Pudding | | 2007-10-16 06:39:00 | | JEWISH COOKERY BOOK by Mrs. Esther Levy (1871)(The first Jewish-American Cookbook) BAKED POTATO PUDDING Take half a pound of butter, half a pound of sugar, grate one pound of cold boiled potatoes, add two ounces of ground almonds, a little rose water, or whatever essence is preferred, and six eggs; beat the butter and sugar to a cream, then add the potatoes; beat the whites and yolks of the eggs separately, and add them to the other ingredients; bake it as soon as it is mixed. | | By: Cooking is Easy | | |
| | Pudding Season. | | 2007-09-30 21:30:00 | | Today, October 1st ... Many almanacs insist that October 1st is the “official start of the pudding season” in England. I have been completely unable to find anything authoritative on the “official” part of this phrase, but the time of year was indisputably (in the Northern hemisphere at any rate) when “puddings” in the original meaning of the word were made in earnest. The OED has some difficulties with the etymology of the word, no doubt due to its antiquity. It is related to the French word “boudin” (say that with a terrible French accent and you get near enough to “pudding”), and originally it did mean “a stuffed entrail or sausage.” In other words, guts stuffed with meat. Eventually the word also came to apply to the “stuffing” itself, so that you could, for example, cook a nice little rabbit with a pudding in its belly for dinner. “Stuffing” of course is a great way to make a little rabbit go a lot further, and over time the starchy and fatty additives of flour and suet got a life of their own, resulting in “suet puddings”. Suet puddings can be “savoury” (steak and kidney) or “sweet” (jam roly-poly) for example. The sweet variety seems to have been more enduring than the savoury, and with even more time and more stretching of the concept, in England “pudding” came to be synonymous with “dessert”. So why this time of year? It is (in the Northern hemisphere) harvest time, and in olden times before they could be over-wintered, all but the breeding stock was killed and the meat preserved. The traditional start was Michaelmas (29 September), so clearly by October 1st the butchering, salting, and sausage (pudding) making was well under-way. This day is not to be confused with “Stir-Up Sunday”, which is, according to the Christian calendar, the last Sunday before Advent, and so called by the happy association of ideas biblical and culinary. It is the traditional day to stir-up your Christmas puddings, and this year falls on November 25th – so perhaps we will have more pudding fun on that day. I had thought to give you one of the English sweet boiled or steamed puddings today – perhaps the alarmingly-named Spotted Dick – but suet puddings are nutritionally incorrect these days, and sometimes I do want to give you a recipe you might actually be tempted to make. The one I have chosen is a savoury pudding, suitable for those of you entering winter. It is suet-less, in spite of it coming from slap-bang in the middle of the suet-era, and instead has an unusual “batter” made from potatoes. Mutton Pudding.Season with salt, pepper, and a bit of onion ; lay one layer of steaks at the bottom of the dish, and pour a batter of potatoes boiled and pressed through a colander, and mixed with milk and an egg, over them ; then putting the rest of the steaks, and batter, bake it.Batter with flour, instead of potatoes, eats well, but requires more egg, and is not so good.[A New System of Domestic Cookery: Formed Upon Principles of Economy; Maria Eliza Ketelby Rundell (1824)] Tomorrow’s Story … Hotel Dressings. Quotation for the Day … There is nothing so awkward as courting a woman whilst she is making sausages. Laurence Sterne (1713) | | By: The Old Foodie | | |
| | I Can Never Say No to Chocolate Pudding Recipe | | 2007-09-16 21:27:00 | | And now for the best part of Cuddle Up Comfort Food Thursday, the chocolate. Your taste buds will melt with this chocolate pudding recipe. Enjoy. Ingredients: 4.5 cups heavy cream5 oz bittersweet chocolate, finely chopped6 large egg yolks1/3 cup granulated sugar1.5 teaspoons vanilla extractPinch of salt Go ahead and preheat your oven to 325 F, or 110 C. In a large saucepan- bring heavy cream to a simmer, remove from heat. In a large stainless steel bowl- add chocolate & 1 cup of warm cream. Let stand until chocolate is melted. Stir the chocolate mix until smooth, then stir in the remaining cream. In a separate large bowl- whisk together egg yolks, sugar, vanilla & salt. Gradually whisk in chocolate mixture. Strain the pudding through a fine-mesh strainer and skim off the froth on the top. Pour the pudding into eight 6-ounce ovenproof ramekins. Place them in a deep baking pan and put the pan in the oven. Add enough hot water to the pan to reach halfway up the sides of the ramekins, then cover the pan with aluminum foil. Bake the puddings for about 50 minutes. When gently shaken, they should look set around the edges but not quite set in a quarter-size area at the center. Remove the ramekins from the water bath and let cool at room temperature. Refrigerate for several hours, or overnight. Serve chilled and allow yourself to be carried away in comfort and yumminess. Eat well & Laugh often. | | By: Best diet for life | | |
| | Yorkshire Pudding at last! | | 2007-09-05 10:41:00 | | Today, September 4th … I am heading off for a very brief trip down memory lane today. A flying (well, driving) visit to Yorkshire, where I spent my first 15 years, then on to Oxford by Thursday. Today’s topic is the suggestion of the most prolific commenter on this blog, the slightly mysterious and very knowledgeable lapinbizarre. The topic is very dear to my heart – Yorkshire Puddding.Yorkshire pudding is a batter pudding traditionally served before the meat - a variation on the age-old theme of fill ‘em up with stodge before you let ‘em at the expensive stuff. The first known recipe for ‘Yorkshire Pudding’ is in Hannah Glasse’s The Art of Cookery made Plain and Easy (1747). Hannah did not invent the recipe, the concept had been around for a long time, presumably too well known for any housewife to need a written recipe and too humble to justify its own name. An earlier name for the same thing was ‘Dripping Pudding’ – a name that suggests its history, for it was | | By: The Old Foodie | | |
| | Rice Pudding Again. | | 2007-07-01 21:53:00 | | Today, July 2nd The Editor in Chief of the Food & Wine section of the New Yorker was one of the judges at the first (was it the last?) Great Rice Pudding Tasting sponsored by (who else?) the Rice Council of America held in 1984. His name was William Rice, which presumably gave him another qualification to judge the pud. His comment on this day was : “I haven't had the rice pudding of my life today. But I guess I lost that opportunity with the end of my childhood” The rice pudding of my own childhood with was made from plain, pre-boiled rice, which always made it feel like a meal of leftovers from the outset. When I combined this thought with the realisation that I have already featured several variations on a rice pudding theme on this blog (HERE, HERE, and HERE), I became a little embarrassed. Such a large emphasis on something that is hardly the world’s favourite pudding, nor the world’s favourite way of using rice seemed like over-kill. A horrific thought the | | By: The Old Foodie | | |
| | Pudding82 has been shut down! | | 2007-06-24 17:10:00 | | Well, it didn't take us long to get the site of a cheat shut down. She is no longer in business. Thanks for all your help. We will continue to watch for those stealers and cheats out there stealing our posts. Thanks for visiting.Have fun!-Club Penguin Gang | | By: Club Penguin Gang | | |
| | Swiss Miss Fat-Free Tapioca Pudding | | 2007-06-23 04:58:20 | | When the first instant hot cocoa mix was developed in the fifties, it was available only to the airlines in individual portions for passengers and was called Brown Swiss. This mix was so popular that the company packaged it for sale in the grocery stores and changed the name to Swiss Miss. In the seventies, the first Swiss Miss Puddings were introduced and quickly became the leader of dairy case puddings. When the fat-free versions of the puddings were introduced some 23 years later, they, too, would become a popular favorite.No sugar needs to be added to this recipe that recreates one of the best-tasting brands of fatfree pudding on the market. The condensed milk is enough to sweeten the pudding; plus it provides a creamy consistency, which, along with the cornstarch, helps replace fat found in the full-fat version of this tasty tapioca treat. It's a simple recipe to make and you won't even "miss" the fat.2 tablespoons cornstarch2 1/2 cups fat-free milk1/2 cup sweetened condensed sk | | By: cookbook n recipes | | |
| | Help us stop a THIEF! Pudding82, that's you! | | 2007-06-21 03:30:00 | | It has come to our attention that "pudding82" has OUR exact posts on her web site. All you faithful Club Penguin Gang readers, please let her know this is not right! Please ask her to remove all of our posts.Help us stop a cheat!Go here and leave a comment now!http://pudding82.wordpress.com/2007/05/29/secret-find-the-rare-club-penguin-snow-globe-home/#comment-66After you do, please leave a comment here too and let us know and we will acknowledge all Penguins that help us. She has also stole from http://winkie4.wordpress.com/2007/06/17/hate-team-gone-but-now-pudding-82/#comment-489. She took his very long "Guide to Club Penguin." Sad, very sad.Pudding82 claims she is starting another site where she will be stealing again.THANKS!-Club Penguin Gang | | By: Club Penguin Gang | | |
| | Bread Pudding Recipe | | 2007-04-12 15:48:01 | |
1-1/2 cups diced stale bread
3 cups milk, scalded
2 eggs, beaten
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup raisins
2 or 3 peeled and sliced apples
Cinnamon
Soak bread in milk in a buttered baking dish.
Combine eggs, sugar, salt, and vanilla . Stir into bread mixture.
Stir in raisins and apples.
Sprinkle top with cinnamon.
Bake 45 to 50 min. at 350 degrees or until knife comes out clean when inserted in center.
Serve warm with cream.
Technorati Tags: recipe, recipes, pudding bread, recipe for bread pudding, bread pudding, bread pudding recipe, bread pudding recipes
| | By: Recipes from Grandma | | |
| | In Preparation: The Pudding | | 2006-12-10 11:05:02 | | I remember my mother, every Christmas, boiling a pudding in a cloth to take to our old fisherman neighbour. His wife refused to make one for him due to the length of time and hassle it took to cook. I understand what she feels. One Christmas Dan and I made the same pudding about 10 times in two different batches to give away as gifts. The puddings had to be boiled for a good 5 hours and then hung up to dry before being re-wrapped, then kept for a further two months. On Christmas day the pudding then had to be reboiled for a further 2 or so hours before serving. But there is something stoic about the Christmas pudding. Something in me tells me to hold up this tradition proudly and make each pudding with love and patience every year. My Granny sent me this recipe, made easier by steaming in a bowl which gives the pudding more of a lightness that the boiled pudding doesn't have. We give the pudding a grand send of by setting it aflame before taking it to the table. Christmas Plum Pudding250g currants250g raisins250g sultanas60g almonds, chopped60g cherries120g mixed peel1 lemon, zested and juiced180g bread crumbs90g flour250g demerara sugar250g suet½ teaspoon freshly ground nutmeg1 heaped teaspoon allspice4 large eggs, beaten¼ teaspoon baking soda1 tablespoon milk150ml brandyIn a large bowl soak the dried fruit and nuts with half the brandy overnight.Next day combine all of the dry ingredients together with the lemon zest and juice. Make a well in the centre and add the eggs. Combine thoroughly. Dissolve the baking soda in the milk and add to the batter along with the rest of the brandy. Fold in the soaked fruit until evenly distributed throughout the batter. In a large saucepan, place 3 ramekins or mugs facing up which will act as a stand. Fill the saucepan with water until the water is level with the top of the stands. Spoon the batter into a pudding dish. Cover the top with a round of baking paper, wrap the top with calico or a tea towel and secure with string. | | By: Daydream delicious... | | |
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