GRANNY'S NANA PUDDING
Steps:
- In a chilled bowl, with chilled beaters, beat the cream and confectioners' sugar together until soft peaks.
- Whisk together the sweetened condensed milk, pudding mix, half-and-half, sour cream and the salt in a large bowl.
- Reserve 4 to 6 cookies for garnish and layer half of the remaining cookies among the bottom of 4 to 6 16-ounce serving dishes (or mason jars), or in a trifle bowl (or other large glass serving dish). Next, drizzle half of the caramel over the cookies, then a layer of half the bananas, then half the pudding mixture. Repeat the layers with the remaining ingredients. Top with the whipped cream and a butter cookie or cookies. Serve or chill up to overnight.
GRANNY'S OLD FASHIONED PUDDING CAKE VIGILANTE
Provided by Food Network
Categories dessert
Time 50m
Yield One 9-by-13-inch cake, about 15 slices
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- For the cake: In a large bowl, combine the cake mix, pudding mix, buttermilk, oil, eggs, lemon zest and lemon and lime juices. Whisk well, or beat with a hand mixer, until the batter is combined and smooth.
- Pour the batter into a 9-by-13-inch nonstick baking pan, or use a regular pan coated with cooking spray. Bake until the cake is baked through, 25 to 30 minutes. Remove the cake from the oven.
- For the glaze: Combine the powdered sugar, butter, buttermilk, lemon and lime zests and lemon juice in a saucepan and whisk well to combine. Bring the mixture to a simmer over low heat. Remove from the heat.
- Slice the cake into even pieces and drizzle the glaze over the top.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
GRANNY'S BREAD PUDDING
This dessert, which will puff up like a souffle but will fall in a few minutes, can be served warm or refrigerated and served cold.
Provided by K in LA
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, whisk together eggs, sugar and vanilla.
- Add half & half, whisk vigorously until foamy.
- Tear apart bread slices and soak briefly until moist.
- Grease six ramekins (about 3-1/4 inches in diameter) with a little butter.
- Ladle mixture to the top of each ramekin.
- Place ramekins in a large ovenproof glass baking dish with a half-inch of water.
- Bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 467.2, Fat 17.4, SaturatedFat 9.7, Cholesterol 150.5, Sodium 283.3, Carbohydrate 70.2, Fiber 0.7, Sugar 51.7, Protein 9
GRANNY'S CORN PUDDING
Make and share this Granny's Corn Pudding recipe from Food.com.
Provided by Jenny Frenny
Categories Corn
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 Degrees F. Grease a 9x13 glass baking dish.
- Beat eggs in a large mixing bowl. Add melted butter, sugar and milk. Mix well.
- Whisking constantly, sprinkle in the cornstarch and mix very well.
- Pour in the corn and creamed corn. Stir well then pour mixture into baking dish.
- Bake for 1 hour. Let it sit for 10 minutes when removing from the oven to firm up.
Nutrition Facts : Calories 283.8, Fat 12.3, SaturatedFat 6.3, Cholesterol 154.6, Sodium 586, Carbohydrate 40.3, Fiber 2.4, Sugar 11.2, Protein 7.8
GRANNY MARTIN'S CHRISTMAS PUDDINGS
Get a head start on Christmas with James Martin's make-ahead pudding
Provided by James Martin
Categories Dessert
Time 6h45m
Yield Makes 2 puddings, each serving 6
Number Of Ingredients 18
Steps:
- Soak the sultanas, currants, figs, mixed peel, cherries and the apricots in the brandy in a bowl overnight if possible or for at least a few hrs (if you don't have time for this, place the fruit in a microwaveable bowl with the brandy and give it a quick blast in the microwave to plump up). In a larger bowl, mix the ginger and syrup, apples, orange juice and zest, eggs, suet, crumbs, sugar and flour. Using your fingers or a wooden spoon, mix in the soaked fruit and mixed spice.
- Butter 2 x 1.5-litre pudding basins and divide the mixture between them, filling almost to the rim. Smooth the tops and cover with 2 circles of greaseproof paper. Cover each pudding with a sheet of foil with a folded pleat down the centre, to allow the pudding to expand, and secure everything by tying it tightly with some string. Stand the puddings in a deep, large pan (or 2 if that's easier) on trivets or upturned saucers and pour boiling water around so it comes about a third of the way up. Cover the pan and steam the puddings for 5 hrs, topping up with more boiling water when necessary.
- Let the puddings cool down before removing the foil and greaseproof paper, then cover with cling film over the top and store in a cool, dry place if you aren't using them straight away. This is the time you can drizzle them with more booze in the run-up to Christmas if you have time. To reheat, steam the pudding for 1 hr more before turning out and flaming with hot brandy.
Nutrition Facts : Calories 764 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 130 grams carbohydrates, Sugar 101 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.81 milligram of sodium
GRANNY COOK'S CHRISTMAS PUD
If you prefer a lighter, fruity Christmas pudding, share Sarah Cook's family recipe, which makes three sizes of pud
Provided by Sarah Cook
Categories Dessert
Time 4h10m
Yield Makes 1 large, 1 medium and 1 small pud
Number Of Ingredients 13
Steps:
- Place everything but stout and eggs into your largest bowl and mix. Add stout and eggs, and stir everything together. Spoon into pudding basins - we used 1 x 2 litre, 1 x 1 litre and 1 x 500ml basins. Cover with pleated greaseproof paper and foil and secure with string.
- Lower the puds into saucepans with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don't touch the bottom), then fill with water from the kettle until it comes halfway up the sides of the basins. Simmer the small pud for 1½ hrs, medium for 2½ hrs and large for 3½ hrs (topping up with water as necessary). Cool, then store in a cool, dry cupboard for up to 1 year.
- To serve, re-boil puds as above to heat through, 1½ hrs for small, 2½ hrs for medium and 3½ hrs for large (top up as necessary). Turn onto a plate, decorate, and serve.
Nutrition Facts : Calories 307 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
GRANNY'S HOMEMADE BANANA PUDDING
When we came to visit my grandma she always had a bowl of this warm and delicious pudding ready for us kids to devour! Needless to say it didn't last very long! Bet it doesn't stay around very long at your house either! Delicious warm or chilled. :)
Provided by Cathy Gulley
Categories Fruit Desserts
Number Of Ingredients 8
Steps:
- 1. Mix flour,sugar and salt in top of a double boiler;slowly stir in hot milk and cook till mixture thickens,stirring constantly.Stir a little of the hot mixture into beaten egg yolks,pour back into the double boiler and cook for 2 minutes.Remove from heat and add vanilla.Cool until warm. Alternate layers of wafers,sliced bananas and pudding in a deep 2qt. baking dish. In a medium bowl,beat the 2 egg whites until foamy with an electric hand mixer;gradually add 1/4 cup confectioners sugar and continue beating until stiff peaks form.Spoon lightly on top of pudding.Bake at 400 degrees for 5-10 minutes or until golden brown. **Note...If you're making this for large family gatherings you may want to double ingredients! :)
GRANDMA'S CHRISTMAS PUDDING
Grandma made this pudding for the holidays. I never cared for it, but my dad loved it! This takes two days, and will tie up your oven for 7-8 hours! NOTE: This uses beef suet as an ingredient. Don't know of any substitute for it.
Provided by Outta Here
Categories Dessert
Time P20DT8h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Combine the raisins, almonds, citron, apples, and brandy in a bowl, and allow to sit overnight.
- The next day, preheat oven to 300°F.
- Butter a 2-qt. pudding mold (or souffle dish).
- Combine the fruit mixture with the remaining ingredients, one at a time. Mix well, and turn into pudding mold and cover tightly with parchment paper secured with cotton string.
- Place a large roasting pan in oven on center rack. Place mold in pan and fill roasting pan with boiling water, halfway up sides of mold. Steam 7 to 8 hours, adding more water if necessary.
- To serve, loosen the side of the pudding with a knife and invert onto a serving platter.
- Serve warm, with your favorite hard sauce. (There are several variations posted here on Zaar).
Nutrition Facts : Calories 626.7, Fat 23.1, SaturatedFat 10.7, Cholesterol 59.4, Sodium 348.7, Carbohydrate 90.5, Fiber 4.1, Sugar 60.9, Protein 7
GRANDMA'S OLD FASHIONED BREAD PUDDING WITH VANILLA SAUCE RECIPE - (3.9/5)
Provided by francesn
Number Of Ingredients 15
Steps:
- PUDDING: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted, about 4 to 7 minutes. Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil, about 5 to 8 minutes. Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.
CLASSIC CHRISTMAS PUDDING
A homemade Christmas pudding is easy to make, then it just needs time in the steamer to turn it into a glorious, rich, fruity dessert. A festive classic
Provided by Orlando Murrin
Categories Dessert, Dinner
Time 8h
Yield Makes two 1.2 litre puds (each serves 8)
Number Of Ingredients 32
Steps:
- Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).
- Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.
- Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins - the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.
- Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
- Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.
- Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.
- To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.
- On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.
- Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).
- Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.
- Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins - the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.
- Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
- Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.
- Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.
- To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.
- On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.
Nutrition Facts : Calories 550 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.92 milligram of sodium
GRANNY'S RICE PUDDING
Make and share this Granny's Rice Pudding recipe from Food.com.
Provided by CookinMamaof3
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Beat yolks of eggs. Add other ingredients except for egg whites. Mix well.
- Pour into buttered casserole dish. Bake for 45 minutes.
- Beat egg whites with sugar and vanilla until peaks form.
- Add to baked pudding and brown under broiler.
Nutrition Facts : Calories 333, Fat 8.2, SaturatedFat 2.1, Cholesterol 57.1, Sodium 99, Carbohydrate 60.6, Fiber 0.3, Sugar 37.6, Protein 4.5
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- If you are using alcohol, pour your chosen alcohol over your dried fruit and leave to soak overnight. This step is optional.
- In a large bowl, add each ingredient in the order they are listed, stirring as you do. When it comes to the egg, ensure they are beaten well and all the ingredients are combined.
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