Taste USA: Pudding

Tuesday, June 28, 2016

pound cake banana pudding

How to make pound cake banana pudding recipe - This Southern version of an English trifle often uses vanilla wafers. Here, homemade pound cake makes a far tastier version.

SERVES 8–10

PREP TIME 30 mins, COOK TIME 10 mins, plus chilling

Ingredients:
1 pound cake
6 ripe bananas, cut into 1⁄4in (5mm) slices

For the pudding:
2 cups whole milk
4 tbsp cornstarch
1⁄2 cup sugar
1 tbsp butter
1 tsp vanilla extract

For the whipped cream:
2 cups heavy cream
2 tbsp sugar
1 tsp vanilla extract

Method:
1 Preheat the oven to 375ºF (190ºC). First, make the pudding. In a saucepan, bring the milk almost to a boil over high heat, then reduce the heat to a simmer. Stir in the cornstarch and sugar, and whisk continuously until thickened. Remove from the heat and add the butter and vanilla. Chill.

2 Cut the pound cake into 1⁄2in (1cm) thick slices and toast them on a baking sheet in the oven for 10 minutes, or until both sides are well toasted. Place half the cake slices in a single layer at the bottom of a 9 x 13in (23 x 33cm) cake pan. Top with half the banana slices.

3 Pour the pudding over the first layer evenly. Add the second layer of cake and top with the remaining bananas.

4 In a large bowl, whisk the cream, sugar, and vanilla extract with an electric hand whisk until stiff. Using a spatula, spread it over the bananas. Chill for 45 minutes to 1 hour before serving.

pound cake banana pudding

chocolate bread pudding

How to make chocolate bread pudding recipe - A few pantry essentials can turn stale bread into this simple yet delicious dessert.

SERVES 8

PREP TIME 15 mins, COOK TIME 35 mins, plus soaking

Ingredients:
1 day-old baguette
2 cups semisweet or dark chocolate chips
4 eggs
1 tsp vanilla extract
2 cups whole milk
1⁄2 cup light brown sugar
vanilla ice cream or whipped cream, to serve

Method:
1 Preheat the oven to 350ºF (180ºC). Remove the ends of the baguette and cut the bread into 1⁄2in (1cm) thick slices. Put one layer of bread in a flameproof casserole and sprinkle over some chocolate chips. Add more layers of bread, sprinkling chocolate chips between the layers as you go. Top with the remaining chips.

2 In a bowl, mix the eggs, vanilla extract, milk, and sugar. Pour the mixture over the bread and leave to soak for 10–15 minutes.

3 Put the casserole in the oven and bake for about 35 minutes, or until the liquid is absorbed and the bread is crisp. Slice and serve with vanilla ice cream or whipped cream. Read More

Thursday, June 23, 2016

coconut topped sweet potato pudding

How to make coconut topped sweet potato pudding recipe - Sweet potatoes come in various skin and flesh colors, from cream to purple to pinkyorange, and their use is not limited to savory dishes. The orange variety is used here for its intense sweetness and moist flesh, which goes well with spices such as ginger, cinnamon and nutmeg.

SERVES: 10

PREPARATION: 15 MINUTES, COOKING: 2 HOURS

Ingredients:
2 teaspoons (10 ml) vegetable oil
2 orange sweet potatoes, about 1 pound (500 g), peeled, grated
1 1/2 cups (375 ml) light evaporated milk
1 tablespoon (15 ml) vegetable oil
1/2 cup (115 g) firmly packed soft brown sugar
2 tablespoons (30 ml) orange juice concentrate
1/2 teaspoon (2 ml) ground ginger
1/2 teaspoon (2 ml) ground cloves
1/2 teaspoon (2 ml) ground allspice
pinch of salt
1 large egg, lightly beaten
4 large egg whites, lightly beaten
1/2 cup (30 g) shaved coconut

Method:
1 Preheat the oven to 350°F (180°C). Lightly grease an 8 cup (2 liter) baking dish with the oil.

2 Combine all the ingredients except the coconut in a large bowl. Pour the sweet potato mixture into the baking dish and cover with foil.

3 Bake for 1 hour. Top with the coconut and bake for another 10 minutes, or until the center is set and the coconut turns golden.

Each serving provides
178 calories, 7 g protein, 6 g fat (3 g saturated fat), 25 g carbohydrate (20 g sugars), 1 g fiber, 137 mg sodium

Superfood
SWEET POTATOES are an excellent source of beta-carotene, fiber and vitamins C and A. They are particularly recommended for people with diabetes because they have a low glycemic index.

coconut topped sweet potato pudding

bulgur pudding

How to make bulgur pudding recipe - Creamy and comforting, this Middle Eastern–inspired dessert is a whole-grain alternative to rice pudding. Bulgur comes in coarse, medium and fine grains; choose
fine or medium for desserts.

SERVES: 6

PREPARATION: 10 MINUTES, PLUS 20 MINUTES SOAKING AND 2 HOURS, CHILLING, COOKING: 10 MINUTES

Ingredients:
1/3 cup (60 g) fine or medium bulgur, rinsed
1/4 teaspoon (1 ml) ground cardamom
1 1/4 cups (300 ml) low-fat milk
2/3 cup (85 g) raisins
1/4 teaspoon (1 ml) ground cinnamon
1 tablespoon (15 ml) honey
1 large egg
1/2 teaspoon (2 ml) vanilla extract
1 tablespoon (15 ml) grated lemon zest
4 tablespoons (60 ml) chopped pistachios or toasted slivered almonds

Method:
1 Combine the bulgur, cardamom and 1 cup (250 ml) water in a saucepan over medium–high heat. Bring to a simmer, remove the pan from the heat, cover and set aside for about 20 minutes, or until the bulgur is tender. Drain in a sieve and press out the excess water, and return the bulgur to the pan.

2 Add the milk, raisins, cinnamon and honey and simmer over medium–high heat, stirring often. Reduce the heat to medium–low and cook, stirring, for 2 minutes.

3 Whisk the egg in a bowl. Gradually stir the bulgur mixture into the egg. Return the egg and bulgur mixture to the pan and cook over medium–low heat, stirring constantly, for 1–2 minutes, or until slightly thickened. Do not allow the mixture to boil. (You can use an instant-read thermometer to gauge readiness; pudding should reach a temperature of 158°F (70°C.)

4 Transfer the mixture to a clean bowl and stir in the vanilla and half of the lemon zest. Let cool slightly, cover and refrigerate for 2 hours, or until chilled.

5 Divide the bulgur pudding among four bowls and sprinkle each with 1 tablespoon (15 ml) pistachios. Top with the remaining lemon zest.

Each serving provides
171 calories, 7 g protein, 5 g fat (1 g saturated fat), 25 g carbohydrate (19 g sugars), 3 g fiber, 52 mg sodium

Bulgur is often referred to as cracked wheat but it is actually a more refined version. The whole grains are cooked until they crack; they are then dried and ground. Bulgur retains the nutrients of the whole wheat grain without the long cooking times that are usually needed with whole-grain foods.

bulgur pudding

Thursday, June 16, 2016

Breakfast Bread Pudding

How to Make Breakfast Bread Pudding Recipe - Berries are nutritionally very powerful, with a remarkable fiber and antioxidant content for their size. Use frozen berries when fresh are out of season.

SERVES: 6

PREPARATION: 10 MINUTES, PLUS 20 MINUTES STANDING, COOKING: 40 MINUTES

Ingredients:
1/4 cup (55 g) sugar
2 large eggs
3 large egg whites
2 cups (500 ml) low-fat milk
1 teaspoon (5 ml) vanilla extract
olive oil spray, for greasing
8 slices whole-grain bread, toasted
2 cups (310 g) blueberries
2 cups (250 g) raspberries

Method:
1 Put 2 tablespoons (30 ml) sugar in a bowl. Add the eggs, egg whites, milk and vanilla and whisk together until combined.

2 Spray a 8-inch (20-cm) square baking dish with olive oil spray. Place four slices of toast in the bottom of the baking dish, then pour half the egg mixture evenly over the top. Repeat with the remaining toast and egg mixture. Allow to stand for 20 minutes.

3 Meanwhile, preheat the oven to 350°F (180°C). Place the baking dish in a large roasting pan. Put the roasting pan on an oven rack and pour in enough hot water to come halfway up the outside of the baking dish. Bake for 40 minutes, or until the pudding is set and the top is golden and puffed. Remove from oven and cool slightly.

4 In a bowl, toss the berries with the remaining sugar. Serve the bread pudding warm, topped with the berries.

Each serving provides
245 calories, 13 g protein, 4 g fat (1 g saturated fat), 38 g carbohydrate (24 g sugars), 6 g fiber, 299 mg sodium

Breakfast Bread Pudding

Monday, June 13, 2016

Orchard Pudding

How to Make Orchard Pudding Recipe - preparation 40 minutes cooking time 40 minutes

Serves 6

Ingredients:
125g/4oz/½ cup butter, diced, plus extra to grease
2 pears
2 dessert apples
340g/12oz plums
150g/5oz/scant ⅔ cup caster (superfine) sugar
grated zest and juice of 1 lemon
75g/3oz/¾ cup rice flour
3 tbsp gluten-free cornflour (cornstarch)
1 tsp gluten-free baking powder
2 medium eggs
2 tbsp milk

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Butter a large deep baking dish.

2 Peel, core and slice the pears and apples. Stone the plums and cut into slices. Place the fruit in the baking dish and sprinkle with 3 tbsp sugar and the juice of ½ lemon. Bake in the oven, uncovered, for 15 minutes.

3 Meanwhile, mix the flours and baking powder together in a bowl. Cream the butter and remaining sugar until light and fluffy. Beat in the eggs, one at a time, then gradually mix in the flour. Add the milk, lemon zest and remaining lemon juice. Spoon it over the fruit and level the top.

4 Bake in the oven for 25 minutes or until the topping is golden and well risen. Serve warm.

Tuesday, June 7, 2016

Best Knickerbocker Glory

How to Make Best Knickerbocker Glory Recipe - preparation 15 minutes plus chilling

Serves 6

Ingredients:
½ x 140g/4½oz pack lemon jelly (jello)
150g/5oz/1 cup raspberries plus extra to decorate
50g/2oz/4 tbsp caster (superfine) sugar
1 x 400g/14oz can peach slices in juice, drained and chopped
500ml/18fl oz/2¼ cups vanilla ice cream
150ml/¼ pint/scant ⅔ cup double (heavy) cream, whipped
6 tsp flaked (slivered) almonds

Method:
1 Make up the jelly as directed on the pack. When set, chop it roughly into pieces.

2 Blitz the raspberries and sugar in a blender to a purée.

3 Divide some of the peaches among six tall sundae glasses. Cover with a layer of jelly and a scoop of ice cream. Drizzle some raspberry purée over the top..

4 Continue layering in this way, finishing with a layer of whipped cream.

5 Decorate with raspberries and sprinkle with flaked almonds and serve immediately.

Eton Mess

How to Make Eton Mess Recipe - preparation 10 minutes

Serves 6

Ingredients:
200g/7oz/¾ cup fromage frais, chilled
200g/7oz/¾ cup Greek yogurt, chilled
6 meringues, roughly crushed
450g/1lb/2½ cups strawberries, hulled and halved

Method:
1 Put the chilled fromage frais and yogurt in a large bowl and stir well until thoroughly mixed.

2 Add the meringues and halved strawberries.

3 Mix everything together gently and divide among six dishes. Serve immediately.

Summer Pudding

How to Make Summer Pudding Recipe - preparation 15 minutes plus overnight chilling cooking time 10 minutes

Serves 8

Ingredients:
700g/1½lb/6 cups mixed berries, e.g. redcurrants, blackcurrants, strawberries and
raspberries
125g/4oz/½ cup caster (superfine) sugar
3 tbsp crème de cassis
9 thick slices slightly stale white bread, crusts removed
crème fraîche to serve

Method:
1 Put the redcurrants and blackcurrants in a pan with the sugar and cassis. Set over a low heat and simmer gently for 4–5 minutes, stirring, until the sugar dissolves. Add the raspberries and cook for 2 minutes.

2 Meanwhile, line a 1 litre/1¾ pint/4 cup bowl with clingfilm (plastic wrap). Put the base of the bowl on a slice of bread and cut around it. Put the bread in the bottom of the bowl.

3 Line the sides with more slices of bread, slightly overlapping them to avoid any gaps. Spoon in the fruit – the juice will soak into the bread. Reserve a few spoonfuls of juice.

4 Cut the remaining bread to fit the top of the pudding neatly, using a sharp knife to trim any excess bread from around the edges. Wrap in clingfilm (plastic wrap), weigh down with a saucer and a can and chill in the refrigerator overnight.

5 Unwrap the outer clingfilm (plastic wrap) and upturn the pudding on to a plate. Remove the inner clingfilm (plastic wrap). Drizzle with the reserved juice and serve, cut into slices, with crème fraîche.

Gooseberry Fool

How to Make Gooseberry Fool Recipe - preparation 20 minutes plus chilling cooking time 10 minutes

Serves 4

Ingredients:
450g/1lb gooseberries, topped and tailed
125g/4oz/½ cup caster (superfine) sugar
1 tbsp elderflower cordial
250g/9oz/1 cup mascarpone
150ml/¼ pint/scant ⅔ cup thick Greek yogurt

Method:
1 Put the gooseberries, sugar, elderflower cordial and 1 tbsp water in a pan. Cook gently over a low heat, stirring occasionally, for 10 minutes or until the gooseberries are soft. Set aside to cool.

2 Blitz the fruit in a blender or food processor. Pass the purée through a sieve to remove the pips.

3 Gently stir the mascarpone into the gooseberry purée and fold in the yogurt.

4 Spoon into four glasses and chill in the refrigerator until ready to serve.

Lemon Pots

How to Make Lemon Pots Recipe - preparation 10 minutes plus chilling

Serves 2

Ingredients:
150g/5oz/⅔ cup condensed milk
50ml/2fl oz/¼ cup double (heavy) cream
grated zest and juice of 1 lemon
6 strawberries, hulled and sliced

Method:
1 Put the condensed milk, cream and lemon zest and juice in a bowl and beat until thick and fluffy.

2 Divide the strawberries between two small ramekins. Spoon the lemon mixture over the top and chill in the refrigerator before serving.

Zabaglione

How to Make Zabaglione Recipe - preparation 5 minutes cooking time 20 minutes

Serves 4

Ingredients:
8 medium (US large) egg yolks
125g/4oz/½ cup caster (superfine) sugar
225ml/9fl oz/1 cup Marsala
sponge fingers to serve

Method:
1 Put the egg yolks and sugar in a large heatproof bowl set over a pan of gently simmering water. Using a hand-held electric whisk, beat until pale and creamy.

2 Gradually pour in the Marsala and whisk for 10–15 minutes until the mixture is thick and foaming.

3 Remove from the heat and pour into warmed glasses. Serve immediately with sponge fingers.

Syllabub

How to Make Syllabub Recipe - preparation 15 minutes plus cooling and chilling

Serves 4

Ingredients:
pared zest and juice of 1 lemon
125ml/4fl oz/½ cup medium dry white wine or sherry
2 tbsp brandy
50g/2oz/4 tbsp caster (superfine) sugar
300ml/½ pint/1¼ cups double (heavy) cream
freshly grated nutmeg to dust

Method:
1 Put the lemon zest and juice in a bowl with the wine or sherry and brandy. Leave to stand for several hours.

2 Strain the liquid into a large bowl and stir in the sugar.

3 Gradually add the cream, whipping between each addition, until it just holds its shape.

4 Divide the syllabub among four serving glasses. Chill in the refrigerator for 1 hour before serving dusted with nutmeg..

Creme Brulee

How to Make Creme Brulee Recipe - preparation 15 minutes plus infusing and chilling cooking time 40–45 minutes plus cooling

Serves 6

Ingredients:
600ml/1 pint/2½ cups double (heavy) cream
1 vanilla pod (bean), split lengthways
5 large (US extra-large) egg yolks
50g/2oz/¼ cup caster (superfine) sugar

Method:
1 Put the cream and vanilla pod in a pan and bring slowly to the boil. Remove from the heat, cover and set aside for at least 30 minutes, then remove the vanilla pod.

2 Preheat the oven to 150°C/300°F/Gas 2. Put six ramekins in a roasting pan.

3 Beat the egg yolks with 1 tbsp caster sugar in a bowl. Gradually stir in the vanilla cream, then strain into a jug and pour into the ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins.

4 Bake in the oven for 40–45 minutes until set. Cool, then chill in the refrigerator for at least 4 hours or overnight.

5 Sprinkle the remaining sugar over the custards to form a thin layer. Pop under a very hot grill (broiler) for 2–3 minutes until it caramelizes. Set aside to cool for 1 hour until the caramel is crisp and cold.

Strawberry Brulee

How to Make Strawberry Brulee Recipe - preparation 15 minutes cooking time 5 minutes plus cooling and chilling

Serves 4

Ingredients:
275g/10oz/2 cups strawberries, hulled and sliced
2 tsp icing (confectioner’s) sugar
grated zest of 1 orange
400g/14oz/1⅔ cups Greek yogurt
4 tbsp demerara (light brown) sugar

Method:
1 Divide the strawberries among four ramekins and sprinkle with icing sugar.

2 Stir the orange zest into the yogurt and spread over the strawberries.

3 Preheat the grill (broiler) to high. Sprinkle the demerara sugar evenly over the yogurt to cover it completely.

4 Place the ramekins on the grill (broiling) pan and grill (broil) until the sugar caramelizes. Set aside to cool and then chill in the refrigerator before serving.

Easy Peach Brulee

How to Make Easy Peach Brulee Recipe - preparation 10 minutes cooking time 5 minutes

Serves 4

Ingredients:
8 tsp mascarpone cheese
4 amaretti, crumbled
4 peaches, halved and stoned
2 tbsp brown sugar

Method:
1 Preheat the grill (broiler) to hot. Mix the mascarpone and the amaretti and use to fill the cavity of each peach half. Sprinkle with sugar.

2 Place the peaches on a grill (broiling) pan and pop under the hot grill for 5 minutes or until caramelized.

Orange Panna Cotta

How to Make Orange Panna Cotta Recipe - preparation 15 minutes cooking time 12 minutes plus chilling

Serves 6

Ingredients:
3 sheets of leaf gelatine
vegetable oil to grease
600ml/1 pint/2½ cups double (heavy) cream
125ml/4fl oz/½ cup milk
finely grated zest of 1 orange
150g/5oz/scant ⅔ cup caster (superfine) sugar
2 oranges

Method:
1 Put the gelatine sheets in a shallow dish, then cover with 600ml/1 pint/2½ cups cold water and set aside to soak for 5 minutes. Lightly oil six 150ml/¼ pint/scant ⅔ cup dariole moulds.

2 Put the cream, milk, orange zest and 100g/3½oz/7 tbsp sugar in a pan and bring to the boil, stirring to dissolve the sugar. Remove from the heat.

3 Lift the gelatine sheets out of the water and squeeze out any excess liquid. Add to the cream mixture and stir until dissolved. Pour into the dariole moulds. When cool, chill in the refrigerator for 4–6 hours.

4 Squeeze the juice from the oranges and strain into a pan. Add the remaining sugar and bring to the boil, then reduce the heat and simmer for 10 minutes. Set aside to cool.

5 Run a palette knife around the edge of each panna cotta and invert on to a serving plate. Serve with the orange sauce. Read More

Pain Perdu

How to Make Pain Perdu Recipe - preparation 10 minutes cooking time 15 minutes

Serves 4

Ingredients:
225g/8oz mixed blueberries, strawberries, raspberries
125g/4oz/½ cup caster (superfine) sugar
icing (confectioner’s) sugar to dust or maple syrup
For the French toast
2 medium (US large) eggs
150ml/¼ pint/scant ⅔ cup milk
2 tbsp caster (superfine) sugar
a pinch of ground cinnamon
4 x 1cm/½in slices day-old brioche loaf
butter to fry

Method:
1 Put the berries and caster sugar in a pan over a low heat, stirring gently until the sugar dissolves in the juice. Simmer for 2 minutes, then remove from the heat.

2 Beat together the eggs, milk, caster sugar and cinnamon in a shallow dish.

3 Cut the slices of brioche into triangles. Dip the slices into the egg mixture, turning them over to soak the other side.

4 Melt the butter in a frying pan over a low to medium heat. Add the brioche and cook for 4–5 minutes until golden brown on both sides.

5 Serve the immediately with the warm poached berries, dusted with icing sugar or drizzled with maple syrup.

Raspberry Rice Pudding

How to Make Raspberry Rice Pudding Recipe - preparation 10 minutes plus chilling cooking time 1 hour plus cooling

Serves 6

Ingredients:
125g/4oz/½ cup short-grain rice
1.2 litres/2 pints/5 cups milk
grated zest of 1 orange
4 tbsp caster (superfine) sugar
200ml/7fl oz/¾ cup double (heavy) cream, whipped
6 tbsp raspberry sauce

Method:
1 Put the rice in a pan with 600ml/1 pint/2½ cups cold water and bring to the boil. Reduce the heat and simmer gently until the liquid has evaporated.

2 Pour in the milk and bring to the boil, then reduce the heat and simmer for 45 minutes or until the rice is tender and creamy. Set aside to cool, then transfer to a bowl.

3 Fold the orange zest, sugar and whipped cream into the rice. Cover and chill in the refrigerator for 1 hour.

4 Divide among six glass dishes and top with raspberry sauce.

Queen of Puddings

How to Make Queen of Puddings Recipe - preparation 20 minutes plus standing cooking time about 1¼ hours

Serves 4

Ingredients:
4 medium (US large) eggs
600ml/1 pint/2½ cups milk
125g/4oz/8 tbsp caster (superfine)sugar
grated zest of 1 lemon
125g/4oz/2 cups fresh white breadcrumbs
4 tbsp raspberry jam (jelly)

Method:
1 Separate three eggs and beat the egg yolks with the remaining whole egg. Heat the milk in a small pan and stir into the beaten eggs with 2 tbsp sugar, the lemon zest and breadcrumbs, stirring until the sugar dissolves.

2 Spread the jam in the bottom of a large ovenproof dish. Pour in the custard mixture and set aside for 30 minutes.

3 Preheat the oven to 150°C/300°F/Gas 2.

4 Bake in the oven for 1 hour or until the custard is set.

5 Whisk the egg whites until stiff. Fold in the remaining sugar and whisk until glossy. Pile on top of the custard and return to the oven for 15 minutes or until set and golden brown.