whats your favourite pudding/desert recipe please?

Answer 1

Spotted Dick
285g (10oz) Self-Raising Flour
150g (5oz) Shredded Suet
150ml (¼ pint) Milk
110-160g (4-6oz) Currants or Raisins
85g (3oz) Castor Sugar
1 Lemon, zest only, finely grated
Pinch Salt

Mix all of the dry ingredients, including the grated lemon zest, together thoroughly
Add enough milk to produce a soft dough.
Turn out onto a floured surface.
Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter.
Prepare either a tea towel lightly dusted with flour, or sheet of kitchen foil or a double thickness of greaseproof paper, brushed with melted butter.
Wrap loosely but securely, leaving enough space for it to rise.
Tie or seal the ends.
Place in the steamer and cover tightly.
Steam for 1½ to 2 hours.
Serve cut into thck slices with hot custard.



Roly Poly Pudding
340g (12oz) Plain Flour
170g (6oz) Suet finely chopped
2 tsp Baking Powder
Pinch of Salt
Water to mix
Jam

Sift together the flour and baking powder, add the suet and salt.
Mix with sufficient water to make a soft, but firm, dough.
Roll it into a rectangle about ¼" thick.
Spread with jam almost to the edge.
Damp the edges and roll up lightly.
Seal the edges.
Wrap the pudding in a scalded well-floured cloth and tie the ends.
Place into a large saucepan of fast boiling water.
Simmer for 2 to 2½ hours.
Turn out and serve hot with custard

Sticky Toffee Pudding
225g (8oz) Treacle or Golden Syrup
110g (4oz) Butter or Margarine
110g (4oz) Brown Sugar
3 Slices Bread, half an inch thick
Milk

Put treacle, butter and sugar into frying pan.
Stir over gentle heat until melted, then bring to the boil.
Remove crusts from the bread and cut into two-inch squares.
Soak these in milk and then fry them in the toffee for about five minutes.
Place in to a warmed dish, pouring over any remaining toffee.
Serve with whipped cream


Irish Coffee Pudding
Serves 4

6 Eggs
600ml (1 pint) Whipping Cream
300ml (½ pint) Very Strong Coffee
225g (8oz) Sugar
75g (3oz) Irish Whiskey
75g (3oz) Crushed Walnuts
50g (2oz) Powdered Gelatine

Separate the eggs.
Cream with yolks with the sugar.
Heat the coffee until hot but not boiling and dissolve the gelatine.
Add this mixture to the yolks and sugar.
Beat well and place the bowl over a saucepan of boiling water.
Continue beating until mixture begins to thicken, remove from heat.
Allow to cool slightly, place over cracked ice and continue stirring.
When the mixture is on the point of setting, fold in half of the whipped cream and the whiskey.
Beat the egg whites to a stiff peak and fold into the mixture.
Pour into a soufflé dish with the a double thickness of parchment paper that is 3 inches higher than the top of the soufflé dish.
Press a lightly oiled a jar or bottle into the centre of the pudding.
Leave to set.
Remove the paper collar by easing around the edge with a knife dipped in hot water.
Remove the jar or bottle, and fill the centre with the remaining whipped, sweetened with 1 tbsp of sugar.


Hot Chocolate Souffles
255g (9oz) Dark Chocolate (70% cocoa solids) chopped
6 large Egg Whites
4 large Egg Yolks
2 tbsp Dark Rum
2 tbsp Unsalted Butter, melted
Pinch Cream of Tartar

Pre-heat oven to 180°C: 350°F: Gas 4
In a double boiler or bowl placed over simmering water, melt the chocolate and butter, stirring, until it is smooth.
Remove the pan from the heat, add the egg yolks, one at a time, whisking well, and whisk in the rum .
Transfer mixture to a large bowl.
Using an electric mixer, beat the egg whites with the cream of tartar and a pinch of salt until they are at the stiff peak stage.
Stir a quarter of the egg whites into the chocolate mixture.
Then gently fold in the remaining egg whites.
Spoon the mixture into 6 buttered souffle dishes
Bake on a baking sheet in the middle of the oven for 10-12 minutes, or until they are well risen and a tester comes out nearly clean.


Donegal Oatmeal Cream
Serves 4

450ml (¾ pint) Milk
225g (8oz) Double Cream
110g (4oz) Medium Oatmeal
1 large Egg
1 Orange
15g (½oz) Gelatine
2 tbsp Water
2 tsp Sugar (to taste)
Fruit sauce of choice

Soak the oatmeal in the milk for 30 minutes, place in a pan and boil stirring continuously.
Then simmer 3-4 minutes.
Pour mixture into a bowl and add the beaten egg, grated orange rind, and sugar to taste.
Dissolve gelatine in the juice of the orange and water, add to the mixture when cooled, and then fold in the cream.
Pour the mixture into a glass bowl and allow to set.
Serve with 3-4 tbsp of chosen fruit sauce on top.


Gingerbread Loaf
Serves: 5

160g (6oz) Flour
110g (4oz) Raisins
75g (3oz) Rice flour
50g (2oz) Treacle
50g (2oz) Butter
50g (2oz) Ground Almonds
50g (2oz) Candied Peel
1 Egg
3 tbsp Sour Cream
½ tsp Ground Ginger
½ tsp Baking Soda

Preheat oven to 190°C: 375°F: Gas 5.
Sift flour with baking soda and ground ginger, mix with rice flour and rub in the butter.
Stir in ground almonds, halved raisins and sliced peel.
Mix treacle with milk or sour cream and well-beaten egg, and mix with the dry ingredients.
Pour into a well-buttered cake tin and bake 1¼ hours.



Cambridge Trinity Burnt Cream
Serves 4-6

600ml (1 pint) Double Cream
4 Egg Yolks
1 tsp Vanilla Essence
3 tbsp Caster Sugar

Pre-heat oven to 160°C: 300°F: Gas 2.
Beat the egg yolks in a large mixing bowl with 1 tablespoon of the sugar until thick and pale yellow.
Place the cream and vanilla essence in a saucepan and bring to the boil.
Remove the cream from the heat, allow to cool slightly, then pour over the egg yolks in a steady stream, whilst whisking.
Divide the mixture into ramekins or an ovenproof dish.
vBake for about 30 minutes, until set.
Allow to cool, then refrigerate for at least 2 hours.
Sprinkle the top of the cream with the remaining sugar, coating evenly and thickly.
Either place under a very hot grill or use a flame gun, to dissolve and caramelise the sugar, but ensure it does not burn.
Allow to cool and serve chilled.

Chocolate Velvet Pudding
11oz tin Evaporated Milk
135g (5oz) Sugar
75ml (3 fl oz) Water
75ml (3 fl oz) Milk
65g (2½oz) Cocoa
4 tsp Gelatine
1 tsp Vanilla

Chill the evaporated milk in the fridge for several hours.
Measure out the gelatine carefully.
Add the milk.
Stir well, then leave to stand for 5 minutes.
In a medium sized saucepan mix the cocoa, sugar and water.
Bring to the boil, stirring constantly.
Remove from the heat and add the softened gelatine.
Stir until the gelatine has completely dissolved.
Stand the chocolate mixture in cold water to cool but DO NOT let it set.
Beat the evaporated milk until very thick.
Add the cooled chocolate mixture gradually.
Turn into one large dish to set.
Spoon into individual dishes.
Spoon mixture into glasses or individual dishes alternately with spoonfuls of whipped cream and/or raspberries or stewed peaches.
Spoon into a mould that has been wiped with cooking oil to prevent sticking.
Leave to set.
Colour darkens and flavour becomes more marked if pudding is left for several hours.
To un-mould, loosen edges with fingers, then loosen one side and turn onto a dampened plate.
DO NOT stand the mould in warm water unless all else fails.

Answer 2

Home made rice pudding, following my nan's recipe. Lovely! (Best served for that authentic look in a white enamel tin tray.)

Butter a deep dish, making sure that there's plenty of extra butter all over the sides and base of the dish.
Add some pudding rice.
Add some sugar (I like putting in muscavado) - twice the amount compared with the rice that you added.
Add a bit more butter.
Top up with milk - full fat is best, and sterilised (if you can get it) really works well.
Sprinkle with some nutmeg.
Put in a low heat oven (about 130 degrees) and cook for at least an hour, until the rice is cooked, and there is the desired consistency.
Enjoy!

Answer 3

Really easy! Pistachio pie!

1 box pistachio pudding
1 ~15 oz. can crushed pineapple
1 12 oz. Cool Whip
1 graham crust

Partially drain the the pineapple, put in a bowl, sprinkle the box of pistachio pudding powder on top, and stir. Let that sit for 10 minutes. Fold in the Cool Whip, and then dump into the crust and refrigerate. Literally, easy as pie!

Answer 4

1 prepared graham cracker crust
2 8 oz bricks of softened cream cheese
1 13 oz jar of Nutella

Scoop out some Nutella (a few tablespoons) and set aside in a glass measuring cup.

Add remaining Nutella to cream cheese. Whip on high until it is thoroughly combined. Smooth into pie crust.

Melt reserved Nutella in the mic and drizzle on top of the pie.

Chill for several hours.

This may seem somewhat costly, between 4-7 dollars depending on the brands you choose and where you shop. However, it is a very rich dessert and one pie can serve up to 12 people. It is cheaper to make this than to buy a premade bakery item. Also consider that with literally 5 minutes prep time, 2 minutes cleanup, it is just as easy as stopping at a bakery and picking something to bring home.

Can multiply it out for a larger crowd by making your own graham crust (melted butter, crumbs, and sugar) press into a larger pan, and cut into squares.

Answer 5

Creme Anglais with fresh berries ...

1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar

Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

I usually times the recipe by five to make enough for a large crowd. I recommend sticking with the above recipe ...

Enjoy!

Answer 6

DORSET APPLE CAKE

100g butter - softened
100g golden caster sugar (or soft brown sugar)
2 large eggs – beaten
½ teaspoon vanilla essence
150g self-raising flour
2 tablespoons golden syrup
3 eating apples (or 4 ripe pears) – peeled, cored and thickly sliced

Topping
75g golden caster sugar (or soft brown sugar)
75g butter – chilled and diced
150g plain flour

a 450g loaf tin, greased and lined

Using a wooden spoon or electric mixer, beat butter until creamy then add sugar and beat until light and fluffy.
Gradually beat in eggs. Add vanilla essence and syrup. Beat again. Fold in flour (using a metal spoon if doing by hand).
Transfer mixture to loaf tin. Smooth over top. Arrange a layer of apple (or pear) on the mixture.
For the topping, put all ingredients in a bowl (or mixer) and rub together until the mixture resembles breadcrumbs. Sprinkle topping evenly over apples. Press down gently to firm.
Bake in a preheated oven at 180oc/ 350oc/ gas 4 for about an hour until golden or until a skewer inserted in the centre comes out clean.
Let cool in tin. Cake can be frozen for up to a month.

Enjoy!

Answer 7

Fifteens.

15 Digestive biscuits or plain cookies
15 Marshmallows halves
15 Walnuts chopped
15 Glace cherries halved
Dessimated Coconut
1-2 cups condensed milk.

Crush biscuits/cookies into a large bowl.
Add walnuts,cherries and marshmallow.
Add condensed milk until mixture is a little wet but not too sticky.
(The milk acts as a binding agent. Don't worry if the mixture is a little bit loose as it will set).
Place mixture onto a sheet of clingfilm and roll out into a sausage shape.
Remove clingfilm and roll mixture in coconut gently so it sticks to mixture.
Rewrap in clingfilm and leave in fridge for a few hours.
You can then cut of small pieces as you desire.

Answer 8

Listen Hala, I am not after the 10 points, but you have to try this! Take your 1 pound block of tofu (firm or even better extra firm) and cut it in thin (1/3 inch) slices, and put in a zip lock with enough tamari or soy sauce to marinate well. Freeze this over night and pull out. Freezing tofu opens up the "pores" so that it will take more of the flavor of the marinate. Then, mix a tablespoon of nutritional yeast with a little of the marinade so that it is kind of thick and sticky. Dip tofu cutlets in this mixture and then drop into dry nutritional yeast with a little garlic and onion powder to "bread" it with this mixture. Pan fry on both sides in grape seed or other healthy high heat oil till golden brown. Serve with a squeeze of lemon juice, with vegan mashed potatoes (or vegetarian with milk and butter if you roll like that) and skillet sauted corn or green beans or whatever... this is my fav "country fried tofu" recipe. This sh!t is the bomb! If you do this or want other tofu recipes email me, I have muchos! .

Answer 9

PINEAPPLE LADY FINGERS DESSERT
3 packages lady fingers
1 package (8 ounces) cream cheese
3/4 cup sugar
1 teaspoon vanilla extract
2 cups crushed pineapple
1 can pineapple pie filling
1 pint whipping cream
1/2 cup walnuts (chopped - optional)
Drain crushed pineapple; and combine with pie filling in large bowl. In medium bowl, beat cream cheese, sugar and vanilla extract until smooth. Fold this mixture into the pineapple mixture. Whip cream in another medium bowl until almost stiff and holds peaks. Fold the whipped cream into the pineapple-cheese mixture. Line lady fingers around the sides and bottom of a 9-inch spring form pan. Pour 1/2 of cream mixture into the springform pan and then top with more lady fingers and the rest of the cream mixture. Top with chopped nuts. Refrigerate overnight.

Answer 10

I forget what its called...

Ohhhh its called "Dirt"

Chocolate or Vanilla pudding
The cookie part from Oreos (smushed into tiny pieces)
Whipped cream
Gummi Worms or Bugs

Put alternating layers of pudding, whipped cream and the cookie pieces into a cup then top with a couple gummi worms or bugs

Mmmm yum :-)

Answer 11

Pumpkin Spice Creme Brulee

Makes 6 servings

Prep: 20 minutes
Chill: 1 hour
Bake: 30 minutes
Cool: 1 hour
Stand: 1 hour


Ingredients
2 cups whipping cream (no substitutes)
3 egg yolks, slightly beaten
2 eggs, slightly beaten
1/3 cup sugar
1/2 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup sugar

Directions
1. In a medium saucepan, heat whipping cream over medium heat just until bubbly. Remove from heat; set aside.

2. Meanwhile, in a medium bowl, combine egg yolks, eggs, the 1/3 cup sugar, pumpkin, cinnamon, ginger, and cloves. Beat with a wire whisk or rotary beater just until combined. Slowly whisk the hot whipping cream into the egg mixture.

3. Place six 3/4-cup souffle dishes or 6-ounce custard cups in a 13x 9x 2-inch baking pan. Divide custard mixture evenly among the souffle dishes or cups. Place baking pan on oven rack. Pour enough boiling water into the baking pan to reach halfway up the sides of the souffle dishes.

4. Bake in a 350 degree F oven for 30 minutes or until centers appear set when carefully shaken. Carefully remove pan from oven. Remove dishes from water; cool on a wire rack. Cover and chill in the refrigerator for at least 1 hour or up to 8 hours.

5. Before serving, let custards stand at room temperature for 20 minutes. Meanwhile, in an 8-inch heavy skillet heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook 3 to 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.

6. Quickly drizzle caramelized sugar over the custards. (If sugar starts to harden in the skillet, return to heat, stirring till melted.) Serve custards immediately. Makes 6 servings.