Homemade Puddings: The Ultimate Comfort Food

Homemade Puddings: The Ultimate Comfort Food

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. For more recipes and cooking tidbits subscribe to Tea Time Tidbits by sending any email to teatimetidbits-subscribe@egroups.com

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