what your favourite pudding (dessert, sweet)?

Question

in the winter its apple crumble and custard. and in summer some cheese cake

thanks for your answer apart from wildbill2u who was being a bit of a moron

Answer 1

favourite pudding is traditional English home made Bramley apple pie with real custard (as in made from scratch with eggs etc) followed closely by Dutch apple tart as my sis-in-law makes - although both puds are made with apples they taste completely different, and are both delicious. Mind you I'm partial to nursery puddings, treacle sponge and custard, bread and butter pudding, rice pudding with raspberry jam - yum, feeling hungry now...

Answer 2

Bread Pudding
: Martha Stewart'S Bread Pudding
Ingredients

1 1/2 lb stale brioche loaf or french
- bread
1 or firm white bread
3/4 c raisins
3 tb orange liqueur; see * note
4 whole eggs
4 lg egg yolks
3/4 c sugar
1 ts orange zest
1 ts lemon zest
1 3/4 c heavy cream
1 lg vanilla bean
1 3/4 c whole milk
1 butter; for baking dish
2 tb cinnamon sugar; optional
1 heavy cream for serving;
-(optional)

Instructions

* Note: Use an orange flavored liqueur such as Cointreau or substitute
cognac
or rum.

Heat the oven to 350 degrees. Cut the bread into slices, and cut the slices
into quarters; separate the quarters into two equal size groups, remove the
crusts from one group of quarters. Plump the raisins in a bowl with the
liqueur and 2 tablespoons of hot water.

In a medium-size bowl, whisk together the eggs and egg yolks; then slowly
add
the sugar and the zests. In a medium-size saucepan, combine the heavy
cream,
vanilla bean, and milk; bring the mixture to a boil over medium heat.

Slowly pour hot cream mixture into the bowl with the egg mixture, whisking
constantly to prevent eggs from cooking. Remove vanilla bean from the bowl.
Extract the seeds from the bean by slicing it lengthwise and scraping out
the
inside of the pod with the blade of a knife. Add seeds to cream and egg
mixture, and discard the pod.

Arrange the bread pieces in a buttered 9- by 14-inch oval baking dish with
at
least 1 1/2-inch high sides; for presentation, place the pieces with crusts
on
the bottom of the pan and those with crusts removed on the top. Sprinkle
the
plumped raisins between the layers of bread.

With a small measuring cup, pour the cream and egg mixture over the bread,
being sure to soak every piece. Sprinkle the top with cinnamon sugar, and
bake
for 30 to 35 minutes, or until the custard sets and the bread pudding
becomes
a rich golden color. Allow the bread pudding to cool for 30 minutes, and
serve
with a topping of heavy cream.

This recipe yields 6 to 8 servings.

Yum!

Answer 3

Pudding is a soft, sweet dessert the consistency of custard. Dessert may be pudding, ice cream, cheese, cookies (biscuits), cake or just about any after-dinner treat.
To call dessert pudding when pudding is simply a type of dessert is just plain stupid.

Answer 4

Whenever I go to London, I ALWAYS get apple crumble with warm custard...no matter what season it is! Here at home (US) I would say tiramisu, chocolate mousse, or strawberry shortcake with real vanilla ice cream. In the fall, pumpkin pie!!! I guess you could say I have a bit of a sweet tooth....!

Answer 5

ice cream for the summer and apple pie with custard in the winter

Answer 6

Vla. It's Dutch, a type of custard and it comes in litre cartons like orange juice comes in, and there's a double-flavoured kind that's got both chocolate and vanilla in the same carton, so it comes out stripey, I kid you not. I drink it straight from the carton. If you're ever in the Netherlands you have to try Vla.

Answer 7

Summer pudding:

Answer 8

White chocolate pudding.

Answer 9

Chocolate bread pudding with raisins

Answer 10

Bread and butter pudding or Creme Caramel.