Pudding Recipes

Any fresh or canned tropical fruit maybe added to the pudding. Cut the fruit into bite-sized pieces before stirring into the tapioca.

This is delicious and sweet. always gets many compliments!!!

Source: Chef Celestino Drago of Drago's restaurant in Santa Monica, California. Found in the Culinary SOS column of the Los Angeles Times, 1/9/97

WHITE PUDDING- White pudding is a variety made without blood, but using minced liver instead..

This Indian dish is called KHEER and is served at auspicious occaisions after being offered to the household diety.

First cousin to the popover, this crisp, golden-brown puff is a glorious accompaniment to Roast Beef. Remove the roast from the oven 25 minutes before it is to be served. It's essential that it be cooked in the roast beef fat and drippings, which flavor it beautifully. The Yorkshire pudding will cook while the roast ""rests"" and can be brought to the table after you have carved the meat.

This is traditional accompaniment for roast beef. It must be puffy, crisp and golden-brown. It is sliced into squares and served at the same time as the meat, along with roast potatoes and a green vegetable, in the usual English way. The batter is usually baked in a shallow baking idsh, but can be done in muffin pans or other small baking pans of various shapes.

The batter can be made ahead and refrigerated til ready to use.

These are not usually made as a dessert, but made to accompany roast beef.

Recipe originated in Bakewell, Derby England around 1860. In Bakewell, if you ask for a tart, you are asking for trouble. They do not make tarts in Bakewell, they make "puddings" and woe to anyone that forgets this.

Resting the batter before cooking it softens the starch and breaks down any "rubberiness" to give a lighter pudding. Originally it was the custom to cook a pudding under the Sunday roast which had been placed on a rack. All the drippings fell through the rack and the pudding became saturated with the rich flavor of roasted meat. Enjoy...

My mother-in-law is from London, so this is something we've been making & enjoying for years.

Note: The bottom of the pudding mold should be above the gently boiling water at all times so that the pudding is cooked by steam. It may take some ingenuity to find a way to raise the pudding above the water. Kluger wrote: "I steamed one pudding in a vegetable blancher, placing my canning funnel upside down in the perforated basket and placing the pudding mold on top of that. The second 'steamer' was contrived by placing a flat-bottomed colander upside down in the bottom of a hot-water-bath kettle. This made a nice platform for the pudding to stand on - about 2" above the bottom of the pan. Allow ample space between the pudding and the sides of the kettle so the steam can circulate." Note: If you want to freeze one of the puddings, cool it after steaming. Wrap in moisture-vapor-proof freezer wrap and store at 0 F. for up to 1 year. When ready to eat, unwrap and thaw loosely covered in the refrigerator. Then return to the pudding mold and steam as directed above for serving.

This hand-written recipe was given to me by a family that runs a little inn out in the ENglish countryside. Our tour bus pulled in for lunch on a cold, wet rainy day, and this was served to us warm at the end of the meal---very memorable. I have eaten something similar in New England called Sailor's Duff. Bon Apetit!

To make a nearly fat free version, use fat free evaporated, fat free condensed milk and lower fat vanilla wafers. It tastes great! Original recipe by Thelma Daniel.