Farmhouse Pudding Recipes

SWEET CORN PUDDING

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with canola spray.
• Whisk together the eggs in a large bowl. Next, add and mix together the Cheddar, cream cheese, heavy cream, breadcrumbs, honey, marjoram and shallots. Add the corn and stir into the mixture. Add the butter and mix together.
• Pour the corn pudding into the baking dish, top with salt and pepper and bake until the pudding just sets, about 45 minutes. Serve immediately.

FARMHOUSE BREAD PUDDING BY FREDA

Steps:

• 1. Preheat Oven @ 350 degrees
• 2. Butter Bread slices, Cut into Cubes, then arrange in a 1 Qt baking dish. Sprnkle with raisins.
• 3. Combine the Remaining Ingredients in seperate bowl, Mix well, Pour over the bread and raisins.
• 4. Place baking dish into a pan of Hot water, ( Water should come up at least 1/2 the side of the baking dish) Bake for 45-60 min. or till knife inserted comes out clean. Serve: WARM, with a sprinkling of Pdr Sugar, or a Vanilla or Lemon Sauce. . . . Enjoy the memories of the Farmhouse!

SIMPLE FARMHOUSE RICE PUDDING

Steps:

• 1. Place rice in bowl, add all ingredients, and stir to mix. Pour into greased baking dish or pan. Bake about 25 minutes in a 350 degree oven. Can sprinkle with cinnamon

HASTY PUDDING WITH WHIPPED CREAM

Steps:

• Preheat the oven to 325 degrees F; position a rack in the center of the oven. Butter a 9-by-13-inch baking dish.
• In a bowl, whisk the cornmeal, flour, cinnamon and salt to combine. Set aside.
• In a large saucepan over medium-high heat, whisk together the half-and-half, maple syrup, molasses and brown sugar. Heat until just starting to boil, then lower to a simmer and slowly add the cornmeal mixture, a little at a time, whisking constantly. Simmer, whisking, for about 5 minutes. Whisk in the butter and the orange zest and juice.
• Transfer the pudding to the prepared baking dish and bake until set, 1 hour 15 minutes. Remove from the oven and let cool for 10 minutes. Serve topped with whipped cream, spread evenly over the pudding.
• With an electric mixer, whip the cream until soft peaks form. Add the confectioners' sugar and continue whipping until the cream holds stiff peaks. Refrigerate until ready to serve.
• Yield: 3 cups

SIMPLE FARMHOUSE PUDDING

Steps:

• Add milk and eggs to your saucepan over medium heat. Whisk together until well blended.
• Whisk in sugar and cornstarch until completely smooth.
• Bring slowly to a boil, stirring from the bottom using your rubber spatula.
• Once it begins to thicken, remove it from the heat. Continue stirring.
• Add in butter and vanilla. Stir until well combined.
• Serve warm or chill.
• Best eaten with 2 days.

BREAD PUDDING CUPS WITH BOURBON SAUCE

Steps:

• For the bread pudding cups: Preheat the oven to 350 degrees F. Prepare a muffin tin with paper liners and spray the liners with nonstick cooking spray. (Alternatively, spray the insides of twelve 2-ounce ramekins with nonstick spray.)
• In a large bowl, whisk together the half-and-half, brown sugar, cinnamon, vanilla, salt and eggs. Add in the pecans, butter and bread and stir to coat. Let the mixture sit for 10 minutes.
• Carefully fill the muffin tins about two-thirds of the way up with the bread pudding mixture. Cook until the puddings set, about 25 minutes.
• For the bourbon sauce: In the meantime, add the cider, bourbon, brown sugar, butter, lemon juice and salt to a saucepan over medium heat and bring to a simmer. Simmer until the sauce reduces by one-half, about 10 minutes.
• Remove the bread puddings from the oven and let cool for 10 minutes. While still warm, use a skewer to poke a few holes into each pudding and pour in a couple of tablespoons of sauce. Serve immediately.

FARMHOUSE PUDDING

Steps:

• Mix the meat and onion together. Heat the oil in a frying pan and fry the meat mixture until brown, then stir in the carrots, parsley and flour.
• Gradually add the stock and cook, stirring, until the mixture is thick and boiling. Season to taste.
• Grease a 2 pint pudding basin. Roll out the pastry on a lightly floured surface and cut a circle that will fit the bottom of the basin. Place a layer of meat ove this, then add another circle of pastry, continuing to fill the basin with alternate layers, finishing with a circle of pastry.
• Cover the pudding with greaseproof paper and kitchen foil and seal. Put in a large pot and fill pot with hot water to come up half way up the sides. Put the cover on the pot and steam the pudding for 1 to 1 1/2 hours, topping up the water when necessary.
• Serve direct from the basin with boiled potatoes and a green vegetable.

CHOCOLATE GANACHE BUTTERSCOTCH PUDDING

Steps:

• For the chocolate ganache: Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from the heat and stir in the bittersweet chocolate chips until they melt and the mixture thickens. Line up 4 dessert ramekins and divide the ganache evenly among them. Set aside.
• For the butterscotch pudding: Whisk together the brown sugar, cornstarch and salt in a large saucepan over medium-high heat. Slowly whisk in the cream, milk and egg yolks, bring to a boil, and stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Pour on top of the chocolate ganache in the dessert ramekins. Refrigerate for at least 1 hour. Serve chilled.

YORKSHIRE PUDDING POPOVERS

Steps:

• Preheat the oven to 450 degrees F.
• Place a popover or large muffin pan in the preheated oven for 10 minutes. In a mixing bowl, beat the eggs until they are foamy. Whisk in the milk. Add the flour, salt and pepper and beat just until the batter is smooth.
• Pour the beef drippings in the cups of the hot pan, then pour in the batter filling the cups halfway and bake until the popovers are puffy and golden brown, about 30 minutes. Serve immediately.

FARMHOUSE CHEESE AND CARAWAY SODA BREAD PUDDINGS

Steps:

• Make soda bread:
• Preheat oven to 375°F with rack in middle.
• Whisk together flour, baking soda, salt, and caraway in a large bowl. Add buttermilk and butter. Stir just until dough is evenly moistened but still lumpy.
• Transfer dough to a well-floured surface and turn dough to coat with flour. Gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.
• Form into a domed 6-inch round and put on an ungreased baking sheet. Cut a 1/2-inch-deep "X" across top of each loaf with a sharp knife. Using a small sieve, dust 1 tablespoon of additional flour over loaf.
• Bake in middle of oven until golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Transfer loaf to a rack and cool completely.
• Make puddings:
• Preheat oven to 350°F with rack in middle. Butter ramekins or baking dish.
• Cut enough bread into 1-inch cubes to measure 3 3/4 cups (about half the loaf; reserve remaining bread for another use.) Divide bread among ramekins (or spread in larger baking dish).
• Whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in cheese and spoon over bread in ramekins or baking dish. Let stand 10 minutes.
• Put ramekins or baking dish in a larger baking pan and add enough hot water to come halfway up sides of ramekins or dish.
• Bake until just set and a knife inserted in center comes out clean, about 35 minutes.
• Transfer ramekins or dish from hot water bath to a rack and cool 20 minutes before serving.

HOMEMADE VANILLA PUDDING

Steps:

• In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

FARMHOUSE CARAMEL DUMPLING PUDDING

Steps:

• Preheat oven to 350; grease a 2-quart baking dish; set aside.
• In a small saucepan over medium heat, bring water and brown sugar to a boil; remove from heat; stir in butter & vanilla until butter is melted; pour into prepared pan; set aside.
• In a bowl, combine dry ingredients, and milk just until blended, then brown sugar.
• Fold in raisins and nuts; drop by spoon-ful over top of the sauce.
• Bake uncovered for 30 minutes (bubbly & golden brown).
• Spoon into serving dishes, top with whipped or ice cream.
• VARIATIONS: try subbing the raisins with snippets of dried apricots or cranberries.
• Use any combination of your favorite nuts: walnuts, pecans, cashews--yum!