Tag: pudding

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How To Make the Best Southern Banana Pudding

INGREDIENTS:

  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 2 3/4 cups whole milk
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 3 tablespoons unsalted butter
  • 48 vanilla wafers (about 6 ounces), coarsely crumbled (2 2/3 cups), plus more for garnish
  • 4 large bananas, sliced
  • Whipped cream or meringue, for topping

EQUIPMENT

  • 8 (6-ounce) jars or 1 (1 1/2- to 2-quart) baking dish
  • Medium saucepan
  • Whisk
  • Measuring cups and spoons

INSTRUCTIONS:

  1. Combine the sugar, flour, and salt. Whisk the sugar, flour, and salt together in a medium saucepan.
  2. Whisk in the milk. Gradually whisk in the milk until combined, then place the pan over medium heat.
  3. Heat the mixture until thickened. Heat the milk mixture, stirring regularly, until thickened to a creamy salad dressing consistency and gently bubbling, 8 to 12 minutes. Cook, stirring constantly, for 2 minutes more.
  4. Whisk the milk mixture into the yolks. Place the egg yolks in a medium bowl. While whisking the yolks vigorously, slowly drizzle in the milk mixture.
  5. Return everything back to the heat. Once combined, pour the mixture back into the saucepan and place back over medium heat. It will be pale yellow, and just barely thicker than heavy cream consistency. Cook, stirring constantly, for 2 minutes more. Remove from the heat.
  6. Stir in the vanilla and butter. Stir in the vanilla and butter until melted and combined. At this point, the mixture will be back to that creamy salad dressing consistency (think: runny ranch) and just a bit more saturated yellow in color.
  7. Make the first cookie layer. Sprinkle half of the crumbled vanilla wafers into a 1 1/2- or 2-quart baking dish, or the bottom of 8 (6-ounce) jars.
  8. Top with half the bananas. Place half of the sliced bananas over the crumbled wafers.
  9. Top with half the pudding. Dollop half of the warm pudding over the bananas, or fill each jar to its halfway mark with half of the pudding.
  10. Repeat layering. Repeat the layering process once more with the remaining wafers, bananas, and pudding.
  11. Chill at least 2 hours. Cover the baking dish or each jar with a sheet of plastic wrap (press it directly onto the pudding if you don’t want a skin to form). Refrigerate until chilled, at least 2 hours.
  12. Top with whipped cream or meringue. Top with whipped cream or meringue, and more crumbled cookies, if desired.

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Image Source:*thekitchn.com

Source:thekitchn.com

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Grandma’s Rice Pudding

Ingredients:

  • 1-1/2 cups cooked rice
  • 1/4 cup raisins
  • 2 large eggs
  • 1-1/2 cups whole milk
  • 1/2 cup sugar
  • 1/2 teaspoon ground nutmeg
  • Additional milk, optional

Directions:

  • Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice.
  • Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.

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Image Source:*tasteofhome.com

Source:tasteofhome.com

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Chocolate Pudding

Ingredients:

2 cups whole milk

1/2 cup sugar

1/3 cup natural cocoa powder

4 teaspoons cornstarch

3 large egg yolks

2 teaspoons pure vanilla extract

1/4 teaspoon fine salt

3/4 cup whipping cream

Directions:

  1. Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
  2. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
  3. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
  4. Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

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Source:foodnetwork.com

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Easy Lemon Pudding

This is THE EASIEST lemon pudding EVER. Just 4 ingredients. No gelatin. No eggs. Gluten-free. Great for Easter, Mother’s Day, or dinner parties.

Easy Lemon Pudding
Photography Credit: Sally Vargas

This lemon pudding couldn’t be easier. It’s made with just four ingredients: whipping cream, sugar, lemon zest, and lemon juice.

All you do is warm everything up, then let the pudding set. It’s like magic.

Elegant, simple, and with a velvety texture that is positively dreamy, this lemon pudding is perfect for Easter dinner, Mother’s Day brunch, and everything in between.

No one needs to know it only took you 15 minutes to make.

Easy Lemon Pudding

The recipe is a modern adaptation of a medieval drink called a posset, which was popular from the Middle Ages to the early 19th century. This was a hot milk or cream mixture thickened with acidic wine or cider. It was considered medicinal for treating a cold or flu. Syllabubs, another sweet frothy drink, are closely related.

History lesson over! Lemon posset is fast becoming a trendy dessert, especially in Britain.

The magic is in the thick cream, reduced slightly, and combined with tart lemon juice. The two interact to form an exquisite creamy consistency, especially after you strain out the little bits of zest.

Look through your cupboard for pretty stemmed glasses if you want to be fancy, and make this for your next party!

INGREDIENTS:

  • 2 cups (473ml) heavy whipping cream
  • 2/3 cup (135g) granulated sugar
  • Finely grated zest of 1 lemon
  • 6 tablespoons (89ml) lemon juice
  • 1 cup (about 150g) blueberries, raspberries, sliced strawberries or blackberries, to garnish

METHOD:

1 Warm the cream and sugar: In a medium saucepan over medium heat, stir together the cream, sugar and lemon zest. Bring to a boil. Adjust the heat to a gentle boil, and cook, stirring often, for 5 minutes.

Watch carefully and stir frequently to keep the cream from boiling over.

Easy Lemon Pudding

2 Add the lemon juice and continue to simmer for 5 more minutes. Stir frequently.

3 Take the pan off the heat and let the cream cool for 5 minutes.

4  Strain and chill. Strain the mixture through a fine-mesh strainer into a 4-cup liquid measuring cup or other container for easy pouring.

Pour into 4 four-ounce ramekins or pretty stemmed glasses.

5 Refrigerate, uncovered, for 2 to 3 hours, or until set. This pudding can also be prepared and refrigerated up to 2 days in advance. Top each glass with berries just before serving.


Source:simplyrecipes.com



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Banana Pudding

I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I first saw him at the airport last fall, I just grabbed hold of him and busted out crying. Back home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true Southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia

Ingredients:

  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups 2% milk
  • 3 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 8 ounces vanilla wafers (about 60 cookies), divided
  • 4 large ripe bananas, cut into 1/4-inch slices

Directions:

  • In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  • In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
  • In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers.
  • Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

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Source:tasteofhome.com

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Malva pudding

Ingredients:

  • 30mlbutter
  • 250mlsugar
  • 2eggs
  • 30mlvinegar
  • 10mlbicarbonate of soda
  • 60mlapricot jam
  • 500mlcake flour
  • 250mlmilk
  • pinch of salt
  • SAUCE
  • 500mlmilk
  • 375mlboiling water
  • 375mlsugar
  • 60mlbutter
  • 45mlvanilla essence

Method:

Pull the family out of the midweek doldrums with an after-supper treat. Try Joye Barnard of Vereeniging’s mouthwatering malva pudding.

1. Preheat the oven to 180° C. Grease an ovenproof dish with nonstick spray.

2. Cream the butter, sugar and eggs together.

3. Mix the vinegar and bicarbonate of soda and to the jam.

4. Sift the flour into a bowl. Add the creamed butter and jam mixtures and mix while pouring in the milk and salt to form a batter. Pour the batter into the prepared dish and bake for 55 minutes or until golden brown.

5. SAUCE Bring the ingredients to the boil in a small saucepan, stirring frequently.

6. Pour the sauce over the pudding as it comes out of the oven.

Serve hot with ice cream or custard.


Source:food24.com