| Recipe Title |
Type |
Cuisine |
| Traditional Irish Black--White Pudding |
Pork |
Irish |
|
WHITE PUDDING- White pudding is a variety made without blood, but using minced liver instead.. |
| Brennan's Bread Pudding with Whiskey Sauce |
Dessert |
American |
|
While called Whiskey Sauce, Brennan's does call for brandy. |
| Banana Pudding |
Dessert |
American |
|
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. |
| Lemon Cake Pudding |
Cakes |
American |
|
This was from the first edition of Berry Crooker's Picture Cook Book - it was a wedding present and is falling apart. Glad you asked for this recipe, I hadn't thought about it for years. Used to make it often when the children were little. It's light and creamy and delightfully lemony. |
| BREAD PUDDING WITH WARM BOURBON SAUCE |
Dessert |
---- |
|
This signature dessert from New Orleans is a classic Creole dish.
|
| Plum Pudding |
Dessert |
---- |
|
This pudding should be made some weeks ahead. Baste weekly with brandy. When ready to use pressure cook for additional 45/50 mins.
Tradition in England is to put coins in the pudding just before serving. Enjoy |
| Yorkshire Pudding |
Bread |
British |
|
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. |
| Yorkshire Pudding |
Bread |
---- |
|
This is the real thing, my father in law is from England. It is nice that you make it ahead, then you can have everything ready. |
| Easy Bread Pudding |
Dessert |
American |
|
This is good for breakfast too! |
| Summer Pudding |
Dessert |
---- |
|
This is especially good served with lots of whipped cream.
Hope you enjoy it. |
| noodle pudding |
Brunch |
Jewish |
|
This is delicious and sweet. always gets many compliments!!! |
| Grammy's German Corn Pudding |
Vegetable |
---- |
|
This is a sweet dish. It sounds like what you're looking for. |
| Pineapple Pudding |
Potpourri |
---- |
|
This is a perfect side dish when serving ham. |
| Rice pudding |
Rice |
Indian & Pakistani |
|
This Indian dish is called KHEER and is served at auspicious occaisions after being offered to the household diety. |
| Sticky Toffee Pudding |
Dessert |
British |
|
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! |
| corn pudding |
Vegetable |
---- |
|
This dish is great with Leg of Lamb, or Prime Rib Roast |
| Heavenly Lemon Bread Pudding |
Dessert |
American |
|
This bread pudding is similar to a souffli. It will, in fact, "fall" somewhat as it cools, but you won't be disappointed with its creamy tartness.
French or Italian bread, with crusts removed, works well with this bread pudding recipe. If your bread is less than a day old, you can "age" it by placing slices in a 300F oven for 15 or 20 minutes, or until some of the moisture is baked out. |
| Yorkshire Pudding |
Dessert |
British |
|
These are not usually made as a dessert, but made to accompany roast beef. |
| Whipped Pudding Icing |
Cakes |
---- |
|
The recipe I saw originally called for 2/3 cups of sugar. This makes it much sweeter though. This is easily adapted for diabetics by using diet pudding mix. Add an extra cup of milk for a quick mousse. Use puff pastry or phyllo pastry to make napoleons. |
| Danish Apple Pudding |
Dessert |
---- |
|
The best cooking apples are Northern Spy, Rome Beauty, Granny Smith and Greening. Delicious apples are firm and fairly good in pies and puddings , but should be well laced with lemon juice to neutralize their bland quality. McIntosh and Cortland are good eating apples, but tend to become mushy when cooked. Macoun, a new Eastern variety, introduced by Cornell University, is a cross between McIntosh and Jersey Black specifically for both eating and cooking. |
| Yorkshire Pudding |
Beef |
British |
|
The batter can be made ahead and refrigerated til ready to use. |
| Rice Pudding |
Dessert |
---- |
|
Takes a while but is the best I ever had. |
| Drago's Italian Bread Pudding |
Dessert |
Italian |
|
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 |
| Rice Pudding |
Dessert |
---- |
|
Since this recipe is from the mid-30's, I'm sure that the rice used was long grain. Rinsing the rice before cooking it keeps the pudding from becoming too sticky. |
| Baked Rice Pudding |
Rice |
---- |
|
Short grain rice, NOT converted, makes the best pudding. |
| Pick A Sauce Bread Pudding |
Bread |
American |
|
Select either sauce for the pudding, NOT BOTH! |
| Yorkshire Pudding |
Beef |
---- |
|
Save and freeze pan drippings from previously cooked beef roasts for this recipe. |
| Yorkshire pudding |
Bread |
British |
|
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... |
| Bakewell "Pudding" |
Pies |
British |
|
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. |
| Persimmon Bread Puddings |
Dessert |
American |
|
Persimmons were very much a part of my Indiana upbringing. Our family lived near a park where there were trees that produced tiny, fragrant persimmons. Each slightiy bigger than a strawberry, these sweet local legends were intensely flavorful. Nowadays, I celebrate the autumn harvest with creamy little bread puddings featuring a spiced puree made from Hachiya persimmons. If you can't find persimmons, homemade or canned pumpkin puree makes a fine substitute.
The Hachiya persimmon season is brief. When my crop is abundant thanks to kind neighbors and friends who share, I puree the flesh, freeze 1-cup portions in individual resealable plastic bags, overwrap the bags with aluminum foil, and label with the contents and date. You can thaw the bags overnight in the refrigerator, or slip them into a bowl of very warm water for about 20 minutes. |
| Persimmon Pudding |
Dessert |
---- |
|
Persimmon Pudding is really more like a cake. |
| Peach Pudding Cake, from Hyde Park Bar & Grill |
Cakes |
American |
|
Peach Pudding Cake, from Hyde Park Bar & Grill
as seen in Bon Appetite, August 2007
|
| Yorkshire Pudding |
Bread |
---- |
|
One of my other recipes calls for baking at 450 for 10 mins and then reducing to 350 for another 15 mins. I think either way would give you the desired result |
| Chocolate Pudding Sauce |
Sauces |
---- |
|
Omit cocoa to make vanilla sauce.
Fondue Tip: Cut breads and cakes used for dipping into small cubes well in advance of serving fondues. This allows time for them to dry out and become crusty which makes for better dipping. |
| Plum Pudding |
Dessert |
British |
|
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. |
| Large Pearl Tapioca Pudding |
Dessert |
---- |
|
NOTE: Large pearl tapioca requires long, slow cooking to become transparent. And each pearl has a tiny bit of starch in the middle of it that sometimes never completely cooks up which,though edible, looks unpleasant. The crockpot is absolutely perfect for cooking these big pearls--and the little starchy bead completely disappears. Enjoy. E.. |
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