Impossible Pudding Recipes

IMPOSSIBLE RICE PUDDING

Impossible Rice Pudding image

Another recipe I received over 20 years ago. Its called impossible because with this amount of rice to liquid ratio it shouldn't work, but it has worked like a charm for me. Very creamy indeed. with an old fashioned taste.

Provided by bshemyshua

Categories Dessert

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 8

Ingredients

4 cups water
4 cups milk
1/2 cup butter (not margarine)
1 (3 ounce) box vanilla pudding mix (not instant)
1 cup sugar
1 1/4 cups long grain white rice
1/2 cup raisins (optional)
nutmeg (optional) or cinnamon (optional)

Steps:

Heat milk and water together on stove top to barely boiling.
Add rest of ingredients, except for spices and stir.
Cover and reduce heat to very low and cook for 45-50 minutes.
Check rice to make sure it is tender and liquid is creamy and thickened, if not, cover again and cook another 5-10 minutes.
Will thicken even more upon standing.
Sprinkle with Nutmeg or Cinnamon.

Nutrition Facts : Calories 422.7, Fat 16.2, SaturatedFat 10.1, Cholesterol 47.6, Sodium 226.1, Carbohydrate 63.8, Fiber 0.4, Sugar 33.5, Protein 6.2

IMPOSSIBLE PUDDING

Impossible Pudding image

A one dish coconut custard which can be eaten hot or cold and is impossible to muck up! Great with fruit and/or ice cream.

Provided by Di Bingham

Categories Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 eggs
2 cups milk
4 ounces butter, melted and cooled
8 ounces desiccated coconut
8 ounces caster sugar
4 ounces plain flour, sifted
1 teaspoon vanilla essence

Steps:

Lightly beat eggs in large bowl.
Add milk, melted butter, coconut, sugar, flour and vanilla.
Mix well to combine.
Pour into an 18cm (7 or 8 inch diameter) oven proof pudding bowl.
Bake in a moderate oven (180C)(360F)for 35 to 45 minutes until custard is set and top is golden.
Can be eaten hot or cold.

Nutrition Facts : Calories 955.3, Fat 51, SaturatedFat 35.1, Cholesterol 289.5, Sodium 438.9, Carbohydrate 112.8, Fiber 3.2, Sugar 81.8, Protein 15.5

IMPOSSIBLE CAKE

Impossible Cake image

This cake has a reputation! A sweet and tempting caramel is drizzled into a greased Bundt® pan, followed by a gorgeous smooth mixture for a moist and rich chocolate cake and a layer of flan. Serve topped with more melted cajeta if you wish.

Provided by gem

Categories World Cuisine Recipes Latin American Mexican

Time 2h26m

Yield 12

Number Of Ingredients 15

Ingredients

¼ cup cajeta, sweetened caramelized goat's milk syrup
1 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ cup butter, softened
2 ½ tablespoons butter, softened
1 cup white sugar
1 egg
2 tablespoons strong brewed coffee
1 cup whole milk
2 ½ cups evaporated milk
1 (14 ounce) can sweetened condensed milk
4 eggs
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease the base and sides of a 10-inch fluted tube pan. Dust lightly with flour; tap to remove excess.
Fill a shallow baking pan with enough water to come 1/3 of the way up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
Pour caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, covering the base completely.
Mix flour, cocoa powder, baking soda, and baking powder together in a bowl.
Beat 1/2 cup plus 2 1/2 tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Alternate adding flour mixture and milk, mixing well between additions. Pour cake batter evenly over caramel in the tube pan.
Combine evaporated milk, condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; blend until smooth. Pour over cake batter through a fine sieve.
Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour.
Let cake cool, about 1 hour. Carefully run a thin knife around the edges to loosen the cake, cover with a serving plate, and flip onto the plate.

Nutrition Facts : Calories 458.8 calories, Carbohydrate 59.4 g, Cholesterol 132.6 mg, Fat 20.3 g, Fiber 1.3 g, Protein 12.1 g, SaturatedFat 12 g, Sodium 364.3 mg, Sugar 40.9 g

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