CARAMEL PUDDING
Caramel pudding was always a favorite in the family when I was growing up, now I enjoy making it for my family. My grandmother often cooked "from scratch", and she still does. As you can see from this recipe, it uses a good many "on-the-farm" products, which made this tasty treat even more enjoyable-we'd get to eat the fruits of our labor!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, scald milk. Meanwhile, in a bowl, beat eggs until creamy. Add sugars, flour and 1-1/2 cups of the scaled milk; slowly pour into saucepan with remaining milk. Cook and stir over medium heat until pudding thickens, about 15-20 minutes. Remove from the heat; add vanilla and butter. Stir well. Continue to stir pudding every 10 minutes until cooled.
Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 85mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.
MARY BERRY'S QUEEN OF PUDDINGS
Mary Berry's step-by-step recipe for this retro British pudding of custard, cake and jam topped with soft, chewy meringue. You will need a 1.4L/2½pt oval ovenproof dish that will fit inside a roasting tin.
Provided by Mary Berry
Categories Desserts
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 170C/325F/Gas 3 and grease a 1.4 litre/2½ pint shallow ovenproof dish (one that will fit into a roasting tin) with butter.
- For the base, very gently warm the milk in a small saucepan. Add the butter, lemon zest and the 50g/2oz of sugar, stir until dissolved.
- Lightly whisk the egg yolks in a bowl. Slowly pour the warm milk into the eggs, while whisking.
- Sprinkle the breadcrumbs over the base of the buttered dish and pour over the custard. Leave to stand for about 15 minutes, so the breadcrumbs absorb the liquid.
- Carefully transfer the dish to a roasting tin and fill the tin halfway with hot water. Bake the custard in the preheated oven for about 25-30 minutes until the custard has set. Remove from the oven and set aside to cool a little.
- Meanwhile, put the mixed summer fruits into a pan and warm over a gentle heat. Once they've softened and released their juice, add the sugar and cook for a further three minutes.
- Heat gently until you have a jam-like consistency. If you are using frozen berries they will release more liquid so you might need to cook for longer to thicken to the right jam consistency.
- Whisk the egg whites using an electric hand whisk on full speed until stiff peaks form when the whisk is removed. Add the remaining 175g/6oz sugar a teaspoon at a time, still whisking on maximum speed until the mixture is stiff and shiny. Transfer the meringue mixture to a piping bag.
- Spread 4-5 tablespoons of the fruit jam over the set custard, then pipe the meringue on top.
- Lower the oven temperature to 150C/130C Fan/Gas 2 and return the pudding to the oven (not in the roasting tin with water) for about 25-30 minutes until the meringue is pale golden all over and crisp. Serve at once with pouring cream.
BLACKBERRY QUEEN OF PUDDING POTS
These puddings are a delicious way of using up wild summer fruits
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 1h10m
Number Of Ingredients 8
Steps:
- Grease 6 large individual ramekins (about 300ml each) and heat oven to 180C/160C fan/gas 4. Bring the milk, lemon zest and butter to the boil, then turn off the heat. Beat the egg yolks with 100g of the sugar, then strain the hot milk over the egg yolks, beating constantly. Pour this custard into a jug.
- Push the brioche into the ramekins so they are half-full. Pour the custard equally over the brioche, place the ramekins on a baking tray, then bake for 20 mins.
- Meanwhile, bubble the jam with the blackberries for 6-8 mins in a shallow pan until they start to soften, then turn off the heat. When the brioche has a few mins left in the oven, whisk the egg whites in a very clean bowl until they form peaks. Gradually add the remaining 100g sugar and continue to whisk until peaky again.
- When the brioche is golden and puffed up, spoon over the blackberries, then top with swirls of egg white. Scatter each with a little more sugar, then bake for 15 mins until golden. Leave to cool slightly before enjoying while still warm.
Nutrition Facts : Calories 493 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 63 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.68 milligram of sodium
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