Burnt Rice Pudding /Sütlâç Recipe

Ingredients:

1 ¾ c. water
½ c. uncooked short-grain rice
4 c. milk
1 c. sugar
1/8 c. rice flour
2 tsp. vanilla extract
1 tsp. cinnamon

Method:

In a small saucepan, bring water to a boil. Stir in rice, cover pan, and lower heat to a simmer. Cook for 20 to 30 minutes, or until almost all water is absorbed.

Meanwhile, combine milk and sugar in a medium saucepan. Cook over low heat and stir until sugar dissolves.

In a small bowl, combine rice flour with 2 or 3 tablespoons of the warm milk, stirring to make a thick paste.

Add cooked rice to warmed milk and bring to a boil over medium heat.

Add rice flour paste to rice and milk mixture, stirring constantly.

Lower heat to a simmer and cook for 20 minutes, stirring often.

Turn off heat and stir in vanilla. Divide pudding into four ovenproof serving bowls and sprinkle with cinnamon.

Preheat broiler for 5 minutes. Broil bowls of pudding for 5 to 10 minutes, or until browned on top.

Serve warm.

Preparation time: 10 minutes
Cooking time: 1 to 1 ¼ hour
Serves 4

Mini Puddings with Sweetened Butter Recipe

Prep: 30 mins (plus standing time)
Cook: 1½ hours
Makes: 16

Ingredients:

2 ½ cups mixed dried fruit
½ cup orange juice
125 gm butter - chopped
¼ cup brown sugar
2 eggs
½ cup plain flour, plus extra for rubbing into cloth
¼ tsp baking soda
2 cups stale breadcrumbs
16 x 20cm square pieces of cotton
16 x 12cm lengths of string

For Sweetened butter (makes 1 cup)
200g unsalted butter, chopped
½ cup icing sugar

Cooking methods:

1) Combine mixed fruit and orange juice in a bowl; leave overnight in fridge. Using an electric mixer, beat butter and sugar until combined. Add eggs, one at a time, beating well after each addition. Fold in fruit, flour, baking soda and breadcrumbs.

2) Wearing rubber gloves, dip cloth pieces into just boiled water for 1 mm. Wring out, spread on table, sprinkle extra flour over and lightly rub it into each piece. Spoon ¼ cup of pudding mixture into the centre of the cloth. Gather cloth around pudding and tie string tightly. Repeat with remaining pudding mixture and cloths.

3) Lower puddings into a large pan of boiling water. Cover pan with lid; boil for 1½ hours, replenishing with hot water as needed.

4) Use an electric beater to beat butter with icing sugar until creamy. Remove puddings from pan, leave to cool and serve with sweet butter.

Christmas Orange Bread Pudding Recipe

Preparation 15 mins
Cooking 35 mins
Serves 8

Ingredients:

7 slices white bread
4 eggs
300ml milk
120ml orange juice
65g sugar
½ tbsp grated orange rind
25g butter, melted
½ cup mixture of raisins, green cherries and cranberries or red cherries
Snow powder and apricot jam for dusting and glazing

Cooking Methods:

Preheat the microwave oven to 180°C.
Remove the crusts from the bread and cut bread into cubes.
Whisk together eggs, milk, orange juice, sugar and orange rind.
In a greased baking dish, layer half of the bread cubes, pour over half of the egg mixture, then drizzle with half the melted butter.
Sprinkle some of the mixed fruits over. Repeat layers.
Place the baking dish onto a metal tray and bake at 180°C for 35 mins or until a knife stick inserted near the center comes out clean.
Before serving, sift some snow powder over pudding or brush top with some warmed apricot jam for an attractive glaze. Serve warm.

Castle Puddings with Custard Sauce Recipe

Ingredients:

3 tbsp blackcurrant, strawberry or raspberry jam
½ cup butter, softened - plus extra for greasing
½ cup caster (superfine) sugar
2 eggs, beaten
Few drops of vanilla extract
1 cup self-raising (self-rising) flour
Mint sprigs, to decorate

For the custard sauce
4 eggs
2 tbsp sugar
2 cups milk
Few drops of vanilla extract

Cooking instructions:

Preheat the oven to 350° F. Butter eight dariole moulds. Put about 2 tsp of your chosen jam in the base of each mould.

Beat the butter and sugar together until light and fluffy, then gradually beat in the eggs, beating well after each addition, and add the vanilla extract towards the end. Lightly fold in the flour then divide the mixture among the moulds. Bake the puddings for about 20 minutes until well risen and a light golden color

To make the custard, whisk the eggs and sugar together. Bring the milk to the boil in a heavy, preferably non-stick, pan, then slowly pour on to the egg mixture, stirring constantly.

Return the milk mixture to the pan and heat very gently, stirring, until it thickens enough to coat the back of a spoon; do not allow boiling. Cover the pan and remove from the heat.

Remove the moulds from the oven. Leave to stand for a few minutes, and then turn the puddings out on to warmed individual plates. Decorate with mint and serve with the custard.

Eve’s Pudding Recipe

Ingredients:

½ cup butter
1 cup self-raising (self-rising) flour
¼ cup ground almonds
½ cup soft brown sugar
500 gram cooking apples, cored and thinly sliced
¼ cup flaked (sliced) almonds
½ cup superfine sugar
2 eggs, beaten
1 lemon - grated rind and juice
Ready-made fresh custard or single (light) cream, to serve


Cooking instructions:

Beat together the butter and caster sugar in a large mixing bowl until the mixture is very light and fluffy

Gradually beat the eggs into the butter mixture, beating well after each addition, then fold in the lemon rind, flour and ground almonds.

Mix the brown sugar with the apples and lemon juice in a bowl, then turn into an ovenproof dish. Spoon the topping mixture on top of the apples, leveling the surface, then sprinkle with the flaked almonds.

Bake for 40-45 minutes, until golden. Serve immediately with fresh custard or cream.

Chocolate Blacmange Pudding Recipe

4 tbsp corn flour (cornstarch)
2 ½ cups milk
3 tbsp caster sugar
50-115 gram semisweet chocolate, chopped
½ tsp vanilla extract
White chocolate to decorate

Instructions:

Blend the corn flour to a smooth paste with a little of the milk.

Bring the remaining milk to the boil in a non-stick pan. Pour on to the blended mixture, stirring constantly.

Pour all the mixture into the pan and bring slowly to the boil over low heat, stirring constantly until the mixture boils and thickens. Remove the pan from the heat. Then add the sugar, chopped chocolate and vanilla extract. Stir until the chocolate has melted.

Pour the mixture into pudding mould and leave in a cool place for several hours to set.

To take out the blancmange from the mould, place a large serving plate on top, then, holding the plate and mould firmly together, invert them. Give both plate and mould a gentle but firm shake to loosen the blancmange, and then lift off the mould. Scatter white and plain chocolate curls over the top of the blancmange to decorate, and serve at once.

Bread Pudding Recipes

Ingredients:

2 cups whole milk
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)


Directions:

In medium saucepan, heat milk over medium heat just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

Place bread in a lightly greased 1 1/2 quart casserole.

Sprinkle with raisins if desired. Pour batter on top of bread.

Bake at 350F for 45 to 50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).



Bread Pudding Sauce

Ingredients:

1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt

Directions:

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

Click here for another Bread Pudding Recipe

Butterscotch Pudding Recipe

3 cups whole milk
¾ cup dark brown sugar
¼ cup cornstarch
1/8 teaspoon salt
4 large egg yolks
2 ½ teaspoons pure vanilla extract
2 tablespoon unsalted butter, cut into small pieces
Garnish: Lightly sweetened whipped cream


In a large stainless steel bowl whisk together the sugar, cornstarch, salt, and egg yolks.

Whisk in ½ cup of the milk until you have a thick paste. Set aside while you heat the milk. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.

First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching.

Then pour the remaining 2 ½ cups of milk into the saucepan and bring just to a boil.

Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.

Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat.

Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise about 2 minutes.

Remove from heat and whisk in the butter and vanilla extract. Pour through the strainer to remove any lumps that may have formed during cooking.

Pour into 4 bowls or dessert cups. The pudding can be served warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.

If you like the skin, simply leave the pudding uncovered until cooled, then cover with plastic wrap and refrigerate. The puddings can be made a day or two ahead of serving.

Garnish each pudding with a large dollop of softly whipped cream.

Banana Pudding Recipe

INGREDIENTS:
1 (9-inch) graham cracker or chocolate cookie crumb crust
1 (4 serving size) package chocolate or vanilla instant pudding, along with milk as package directs
3 or 4 bananas, thinly sliced
whipped topping or whipped cream
shaved chocolate for garnish, if desired

PREPARATION:
Prepare pudding following package directions. Spread in crust. Top with sliced banana. Chill well. Spread whipped topping or whipped cream over the top. Garnish with shaved chocolate if desired.
Shared by Coweyes Brown

Sweet Corn Pudding

4 cups frozen corn kernels (about 19 ounces), thawed
4 large eggs
1 cup whipping cream
1/2 cup whole milk
6 tablespoons sugar
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.
Makes 8 side-dish servings.

Black Forest Pudding Cake

Ingredients:

1-1/4 cups granulated sugar, divided
1 cup all-purpose flour
3 tablespoons Hershey's Cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1/4 cup Hershey's Cocoa
1-1/4 cups hot water
1/4 cup kirsch (cherry-flavored liqueur) or 2 tablespoons water plus 1/2 teaspoon almond extract
Cherry pie filling


Directions:

1. Heat oven to 350*F.

2. Combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt in large bowl. Add milk, melted butter and vanilla; beat until smooth. Spread into 8-or 9-inch square baking pan.

3. Stir together remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa in small bowl; sprinkle mixture evenly over batter. Combine hot water and kirsch; pour over batter. Do not stir.

4. Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve with cherry pie filling. 8 to 10 servings.

Apple-Barley Pudding

This is a simple pudding made with just 5 ingredients.

INGREDIENTS:

3 cups water
4 tablespoons pearl barley
1-1/2 pounds apples, peeled, cored and sliced (I prefer tart, it's your choice)
3 tablespoons sugar
3/4 cup heavy cream
1 tablespoon lemon juice

PREPARATION:
Bring water to boil. Stir in barley. Add apples and cook until both are soft. Process in food processor. Put back in pan. Add sugar and lemon juice. Bring to a boil. Allow to cool. Then chill in refrigerator. Serve cool with cream mixed in.

Mango Pudding

Ingredients :

2 packets Unflavored gelatin
3/4 cup Sugar
1 cup Hot water
3 cups Pureed fresh mangoes
1 cup Evaporated milk
10 Ice cubes

Method :

Add gelatin and sugar to hot water and mix until dissolved and smooth.
Using a large bowl, mix the mango puree, evaporated milk and the ice cubes.
Pour the gelatin mixture into the mango mixture and stir until ice cubes are melted.
Pour mixture into jelly mould and chill until set for at least 3 hours.
To serve, dip the jelly mould briefly in hot water then turn the pudding out onto a platter.
Best eaten within a day.

note : decorate with

Egg Pudding

6 eggs
6 slices of bread
1 tablespoonful of chopped parsley
2 tablespoonfuls of chopped chives
2 tablespoonfuls of butter
1 tablespoonful of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of white pepper

Break the eggs in a bowl, add all the seasoning. Rub the butter and flour together, add the milk, stir until boiling, and then add this to the eggs; beat together until thoroughly mixed. Crumb the bread, removing the crusts; stir this in at last. Turn into a buttered baking dish, cover with grated cheese, and bake in the oven until thoroughly "set" and a nice brown. It makes an exceedingly good, easily digested luncheon or supper dish for children.