ideas for pud ?

Question

any ideas what i can do for a pud tomorrow after sunday lunch ?

Answer 1

something warming i think for a cold February afternoon, Maybe a nice crumble with lashings of creamy custard.

Answer 2

Rice Pudding

Answer 3

Try one of the following

Queen of Puddings as this pudding has a meringue on top, it is light

1 pint (570 ml) milk
½ oz (10 g) butter
4 oz (110 g) fresh white breadcrumbs
2 oz (50 g) golden caster sugar, plus 1 teaspoon
grated zest of 1 small lemon
2 large eggs
3 tablespoons raspberry jam

Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need a 1½ pint (850 ml) oval pie dish, generously buttered.

First, pour the milk into a saucepan and bring to the boil. Remove from the heat and stir in the butter, breadcrumbs, 1 oz (25 g) of the sugar and the lemon zest, and leave for 20 minutes to allow the breadcrumbs to swell.

Now separate the eggs, lightly beat the yolks and add them to the cooled breadcrumb mixture. Pour it all into the pie dish and spread it out evenly. Bake in the centre of the oven for 30-35 minutes, or until set.

Meantime, in a small saucepan melt the raspberry jam over a low heat and, when the pudding is ready, remove it from the oven and spread the jam carefully and evenly all over the top.

Next, using an electric hand whisk, lightly beat the egg whites in a large scrupulously clean bowl until stiff, then whisk in 1 oz (25 g) of the caster sugar and spoon this meringue mixture over the pudding. Finally, sprinkle the teaspoon of caster sugar over it all and bake for a further 10-15 minutes until the topping is golden brown.

OR Baked Apple and Almond Pudding

1 lb (450 g) Bramley cooking apples, peeled, cored and sliced
4 oz (110 g) ground almonds
2 oz (50 g) soft brown sugar
4 oz (110 g) butter, at room temperature
4 oz (110 g) golden caster sugar
2 large eggs, beaten

Pre-heat the oven to gas mark 4, 350°F (180°C).

Place the apples in a saucepan with the brown sugar and approximately 2 tablespoons of water, simmer gently until soft, and then arrange them in the bottom of the prepared baking dish.

In a mixing bowl, cream the butter and caster sugar until pale and fluffy and then beat in the eggs a little at a time. When all the egg is in, carefully and lightly fold in the ground almonds. Now spread this mixture over the apples, and even out the surface with the back of a tablespoon. Then bake on a highish shelf in the oven for exactly 1 hour.

This pudding is equally good served warm or cold – either way, it's nice with some chilled pouring cream. Once cooled, it will keep in the fridge for 3 or 4 days.

or Apple and Almond Crumble
1 lb 8 oz (700 g) Bramley apples
8 oz (225 g) Cox's apples
1 oz (25 g) light brown soft sugar
1 level teaspoon ground cinnamon
¼ level teaspoon ground cloves

For the crumble:
4 oz (110 g) whole almonds, skin on
3 oz (75 g) chilled butter, cut into small dice
6 oz (175 g) self-raising flour, sifted
2 level teaspoons ground cinnamon
4 oz (110 g) demerara sugar

To serve:
custard or pouring cream

Pre-heat the oven to gas mark 6, 400°F (200°C).
Begin by preparing the apples. I always find the best way to do this is to cut them first in quarters, then pare off the peel with a potato peeler and slice out the cores. Now cut them into thickish slices and toss them in a bowl with the sugar, cinnamon and ground cloves, then place them in the baking dish and put to one side.

Next make the crumble, which couldn't be simpler, as it is all made in a processor. All you do is place the butter, sifted flour, cinnamon and sugar in the processor and give it a whiz till it resembles crumbs. Next add the almonds and process again, not too fast, until they are fairly finely chopped and there are still a few chunky bits. If you don't have a processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the cinnamon, sugar and almonds, which should be fairly finely chopped by hand. Now simply sprinkle the crumble mixture all over the apples, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface.

Now bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the apples will be soft and the topping golden brown and crisp. Leave it to rest for 10-15 minutes before serving, then serve it warm with custard or pouring cream.

or Lemon Souffle Omelette
grated rind and juice 1 large lemon
3 large eggs, separated
2 level dessertspoons caster sugar
½ oz (10 g) butter
brandy (optional)
You will also need a thick-based frying pan.

First of all, add the lemon rind and juice to the egg yolks, together with the sugar, and whisk until the mixture is slightly thick and creamy. Now start to melt the butter in the frying pan and turn the heat on the grill to its highest setting. Whisk the egg whites until stiff, then using a metal spoon lightly and quickly fold them into the yolks.

Now pour the lot on to the foaming butter, then fold and stir a bit to prevent anything sticking to the bottom. After about 10 seconds, place the pan under the grill, so that the top can brown nicely. Serve immediately straight from the pan.

If you like to make it slightly more spectacular you can warm a small ladle and pour brandy into it. Set light to the brandy, then carry your omelette to the table, pouring the lighted brandy over just before you get there

Answer 4

heres a nice and easy thing for you
get sponge flan base - asda do them for about £1
strawberries cut in half length ways - take the green bits off first
some quickset jel - the red packet
lay the strawberries on the sponge and make up the jel
pour over the jel and leave to set for about 10 mins
and its done quick easy and little mess involved
great with ice-cream or squirty cream

Answer 5

Queen of Puddings:
http://www.gourmet-food-revolution.com/best-dessert-recipe.html

Answer 6

well my favourite pud after a sunday lunch has got to be

"Port and Stilton" (Without the stilton)

Answer 7

Hot apple pie (home made if possible) with vanilla custard and a sprinkle of Cinnamon. That's what we had last week. Delicious!!

Answer 8

In weather like this it has to be a good, steaming hot apple crumble and custard. Or spotted dick, or treacle sponge. Something hot, stodgy and comforting!

Answer 9

well:
tarte tatin
traditional apple pie
sponge pudding
laced pearl fingers is a great one. Family recipie though.

Answer 10

A good old fashioned trifle is always acceptable to most