Crazy Pudding Recipes

MAINE CRAZY PUDDING

Maine Crazy Pudding image

Provided by Nancy Harmon Jenkins

Categories dessert

Time 1h10m

Yield 20 small servings

Number Of Ingredients 20

Ingredients

1 cup granulated sugar
1 stick plus 6 tablespoons unsalted butter
2 1/2 cups flour
2 1/2 teaspoons baking powder
2 1/2 teaspoons baking soda
1 1/4 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground mace
2 teaspoons ground ginger
1 cup milk
1/4 cup heavy cream
1 cup raisins
Butter for greasing pan
2 1/2 cups light brown sugar
1 tablespoon molasses
1/2 cup fresh lemon juice
1/3 cup dark rum
1 pint heavy cream
1 tablespoon confectioner's sugar
2 tablespoons dark rum

Steps:

Preheat oven to 375 degrees.
Cream the sugar with 1 stick butter. Combine flour, baking powder, baking soda, salt, nutmeg, mace and ginger. Combine milk and cream; add, one-third at a time, to creamed butter-sugar alternately with the dry ingredients, mixing well after each addition.
Add raisins and mix well. Grease a large rectangular pan (10 by 14 inches) and pour the batter into the pan, tilting to distribute it evenly.
Bring 8 cups water to a boil. Mix boiling water with brown sugar, molasses, 6 tablespoons butter, lemon juice and rum. Pour liquid ingredients over batter, place in oven and bake one hour.
When ready to serve, combine garnish ingredients and beat to lighten. Serve the warm pudding with the cream on top.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 20 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 12 grams, Sodium 269 milligrams, Sugar 35 grams, TransFat 0 grams

CRAZY PUDDING

Crazy Pudding image

I'm 66 and i've been eating this since i started eating solid food. I suspect Mama got the recipe from a Better Homes & Gardens magazine. She and her friend used to share them It's inexpensive and quick to make, both bonuses when you're cooking for a hungry husband and 7 children. As busy as Mama was, there was always dessert...

Provided by Penny Tafoya

Categories Puddings

Time 1h10m

Number Of Ingredients 13

Ingredients

1 c flour
1/2 tsp salt
2 tsp baking powder
3/4 c granulated white sugar
1 tsp vanilla
4 Tbsp vegetable oil
1/2 c milk
1/2 c granulated white sugar 2nd layer
1//2 c packed brown sugar
6 Tbsp unsweetened cocoa powder
1 c water or cooled coffee
1 tsp vanilla
nonstick cooking spray

Steps:

1. Spray a 9" cake pan or 1 quart ovenproof casserole with nonstick cooking spray. Layer1 In the baking dish, lightly and thoroughly mix the dry ingredients.
2. Combine the milk, vanilla extract, and oil.
3. Mix wet and dry ingredients thoroughly, and spread out in dish.
4. Layer 2 Over layer 1, sprinkle white & brown sugars, and cocoa powder.
5. Mix water/coffee with vanilla extract and pour slowly over the sugars/cocoa layer. DO NOT MIX.

SNACKS' CRAZY SWEET CORN PUDDING

Snacks' Crazy Sweet Corn Pudding image

I've made this delicious side dish for many occasions and I always get compliments. This comes in handy around the holidays but really, is a great way to spice up an otherwise boring meal. It also makes a great late-night snack.

Provided by Snacks

Categories Side Dish Vegetables Corn Corn Pudding Recipes

Time 3h

Yield 8

Number Of Ingredients 12

Ingredients

¼ pound margarine
¼ cup white sugar
3 eggs
1 (8 ounce) container reduced-fat sour cream
1 ½ teaspoons vanilla extract
¼ teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
¼ tablespoon ground cloves
1 (8.5 ounce) package dry corn muffin mix
¼ cup milk
1 (15 ounce) can cream-style corn
1 (15.25 ounce) can sweet corn, drained

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, nutmeg, cinnamon, and cloves. Pour in the corn muffin mix alternately with the milk, mixing until just incorporated. Fold in the cream-style corn and sweet corn; mixing just enough to evenly combine. Pour the batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 50.6 g, Cholesterol 81.9 mg, Fat 21.3 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 5.9 g, Sodium 840.7 mg, Sugar 10.6 g

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