Homemade Puddings: The Ultimate Comfort Food
By Brenda Hyde
I am just as guilty as anyone else of grabbing a few boxes of instant pudding
to "cook" for a quick after supper dessert. The kids LOVE pudding in any form.
However, I think we have forgotten that making puddings from scratch is easy
and it really is the ultimate comfort food. They are rich, delicious and memorable!
Here are seven puddings dug out of my treasure trove of recipes. Be sure to try
one of them for a great after dinner dessert.
Orange Pudding
Ingredients:
1 cup sugar
2 cups milk
1/4 tsp. salt
1 tsp. butter
1/4 cup flour
milk
3 egg yolks
3 oranges, cut up
Mix first four ingredients and bring to a boil. Mix flour with
enough milk to make a paste; add paste and eggs to milk
mixture. Cook, stirring constantly, until thick. Place the cut
up oranges in the bottom of a bowl; sprinkle with a little
sugar. Pour the pudding over oranges.
Apple-Nut Pudding
Ingredients:
3/4 cup sugar
1 well-beaten egg
1/2 cup enriched flour
1/2 tsp. salt
1 tsp. baking powder
1 cup finely chopped apples
1/2 cup chopped walnuts
1 tsp. almond extract
Gradually add sugar to egg, beating until sugar is
dissolved. Add sifted dry ingredients. Stir in
remaining ingredients. Pour into greased 8-inch
square pan. Bake in a 350 degree oven for 35-40
minutes. Serve with whipped cream.
Blueberry Pudding
Ingredients:
1/2 cup shortening
1 cup sugar
1 tsp. cinnamon
1 tsp. nutmeg
2 beaten eggs
1 1/2 cups cake flour
1/2 tsp. salt
1/2 tsp. soda
1/2 cup milk
2 cups blueberries
Cream shortening, sugar and spices; add eggs and beat well.
Sift flour with salt and soda; add alternately with milk. Fold
berries into batter. Pour into waxed-paper-lined 9 inch square
cake pan. Bake in 350 degree oven for 45 minutes.
Chocolate Bread Pudding
Ingredients:
1 one ounce squares unsweetened chocolate
3 cups milk, scalded
3 cups dry 1/2 inch bread cubes
2 beaten eggs
1/2 cup sugar
1/4 tsp. salt
1 tsp. vanilla
Melt chocolate in milk. Soften bread cubes in milk mixture.
Combine eggs, sugar, salt and vanilla; beat well. Combine
both mixtures; blend. Pour into greased 8 inch round baking
pan. Bake by placing in another pan containing 1/2 inch of
hot water. Bake 45 minutes in 350 degree oven. Serve with
whipped topping if desired.
Lemon Rice Pudding
Ingredients:
1 package (3 1/2 ounces) lemon pudding and pie filling
1/3 cup sugar
1 1/4 cups milk
1/4 cup butter
1 cup cooked rice
1/2 cup flaked coconut
1 tsp. vanilla
2 egg yolks
5 egg whites
Combine pudding mix and sugar in small, heavy pan;
gradually add milk. Bring to a boil over medium heat,
stirring constantly. Remove from heat; add butter, rice,
coconut, and vanilla. Lastly add egg yolks. Cool to
lukewarm. Beat egg whites until stiff peaks form. Fold
into cooled pudding. Pour into 1 1/2 quart soufflé dish
or straight sided casserole dish. Bake at 350 degrees
for 50 minutes.
Orange Bread Pudding
Ingredients:
1 cup bread cubes
3/4 cup scalded milk
3/4 orange juice
grated rind of one orange
4 egg yolks, beaten
1/2 cup sugar
1/8 tsp. salt
butter
whipping cream
Preheat oven to 375 degrees. Soak the bread cubes in milk for
ten minutes. Add the juice and rind, yolks, sugar and salt. Stir
until sugar has dissolved. Pour into well-buttered individual molds,
dot with butter and place molds in a pan of hot water. Bake 30
minutes, or until an inserted knife comes clean. Chill. Unmold
and serve with whipped cream.
Butterscotch Pudding
Ingredients:
1 cup firmly packed brown sugar
6 tablespoons flour
3 cups milk
3 eggs, separated
3/4 tsp. vanilla
Mix sugar and flour thoroughly; add milk slowly, stirring
until smooth. Cook over boiling water for 15 minutes. Stir
small amount into beaten yolks; then add to remaining
hot mixture and cook 2 minutes longer,stirring constantly.
Remove from heat and fold into egg whites, which have
been beaten until stiff but not dry; add vanilla. Cool.
About the author
Brenda Hyde is a wife and Mom of three, a freelance writer, bookseller and editor of Seeds of Knowledge.
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