MAINE CRAZY PUDDING
Provided by Nancy Harmon Jenkins
Categories dessert
Time 1h10m
Yield 20 small servings
Number Of Ingredients 20
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
THE BEST BLUEBERRY BREAD PUDDING
Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.
Provided by Chef John
Categories Everyday Cooking Special Collection Recipes New
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
- Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
- Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
- Serve slightly warm or at room temperature.
Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g
MAINE INDIAN PUDDING
Indian Pudding is an old Maine and probably New England dessert. It is corn meal cooked very slowly with milk, molasses, and cinnamon. It should be soft and should separate or whey somewhat. It is important to use as good a molasses as you can for the finest flavor, although any will do. Let a true Indian Pudding stand for about one-half hour after baking so that it will be slightly firmer. I got this recipe from an old cookbook years ago. My husband loves Indian Pudding.
Provided by Mimi in Maine
Categories Dessert
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Scald 2 cups milk in a double boiler.
- Mix until smooth the corn meal and the 1/2 cup cold milk.
- Then stir into the hot milk and cook over the hot water for 20 minutes, stirring frequently.
- Add the dark molasses, salt, sugar, cinnamon, and butter; mix well.
- Pour into a buttered pudding dish.
- Pour the last 1 3/4 cups of cold milk over the top of the pudding.
- Bake at 250 degrees for 3 hours (yes, 3 hours is correct).
- Let sit for about 1/2 hour after it comes out of the oven.
- Serve with heavy cream or vanilla ice cream.
Nutrition Facts : Calories 457.7, Fat 20.8, SaturatedFat 12.9, Cholesterol 64.7, Sodium 820.8, Carbohydrate 61.7, Fiber 0.9, Sugar 35.9, Protein 8.8
CRAZY PUDDING
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
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.
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