Recipes for "pudding"

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes.

Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 21 to 25 minutes.

Poke holes immediately into warm cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals and extend down to the bottom of the baking dish.

Combine pudding mix with confectioners' sugar in a separate large bowl and gradually stir in milk. Beat with an electric mixer at low speed for 1 minute; do not overbeat.

Pour 1/2 of the pudding mixture immediately over warm cake and into holes.

Let remaining pudding thicken slightly at room temperature, then spoon over the top and spread to cover. Chill in the refrigerator for at least 1 hour before serving. Store leftovers in the refrigerator.

Combine sugar, cornstarch, and salt in a 2-quart saucepan. Slowly stir in milk and bring to a boil. Cook over medium heat, stirring constantly, until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla.

Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm, at least 2 hours. Unmold if desired and serve.

Shake the can of coconut milk vigorously before opening, then pour into a small saucepan. Heat the coconut milk to a simmer over medium heat. Stir often to avoid scorching. Warm for a couple of minutes, until the liquid almost comes to a boil. Immediately remove from heat.

Add a third of the chopped chocolate to the hot coconut milk. Stir gently until the chocolate has completely melted and the mixture is smooth. Repeat with the remaining chocolate in two separate additions. Stir in the vanilla extract, if using.

Cover with cling film and refrigerate for at least 4 hours.

Remove from the refrigerator about 30 minutes before serving. Top with garnishes of your choice or just serve with a spoon.

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Melt the chocolate in the microwave in 30-second increments, stirring after each increment to ensure it doesn’t scorch. (You can also melt the chocolate over a double boiler.)

Once melted, combine the chocolate, tofu, and salt in a high-powered blender or food processor. Blend until smooth and luscious, making sure to stop and scrape down the sides. Taste the pudding to ensure it’s sweet enough (you can add a tablespoon or two of sugar, honey, or maple syrup if needed).

Refrigerate for at least 1 hour, or until chilled. Serve with whatever optional toppings you like! This pudding is best stored in an airtight container in the fridge for up to 1 week.

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Whisk together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps) and the consistency of whipping cream.

Let sit for 1 hour.

Add roast drippings to the wells of a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for 2 to 3 minutes.

For the traditional sheet pan version, place the drippings in a 9x12-inch dish (metal or ceramic is best), coating the bottom of the dish. Heat the dish in the oven for 10 minutes.

Once the pan is hot, carefully pour the batter into the wells of muffin/popover pans, filling just 1/3 full, or add all of the batter to the hot baking dish.

Bake popovers (in a muffin pan or popover pan) for 10 minutes at 450°F, then reduce the heat to 350°F and bake for 5 to 10 more minutes, until puffy and golden brown.

Bake a baking pan of Yorkshire pudding for 15 minutes at 450°F, then reduce the heat to 350°F and bake for 15 to 20 more minutes, until puffy and golden brown. Cut into squares to serve.

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Butter an 8-inch square glass pan.

In a large bowl, mix the persimmon pulp, sugar, eggs, butter, milk and vanilla extract.

In a separate bowl, vigorously whisk together the flour, baking powder, baking soda, salt, and spices.

Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. Add the chopped nuts and mix.

Pour the batter into and 8x8-inch pan and bake at 400°F until done (about 50 minutes).

Serve warm or at room temperature, topped with a dollop of whipped cream.

Soak the dried mung beans in 3 cups of water for at least 3 hours, or preferably overnight. Keep refrigerated.

Simply Recipes / Ciara Kehoe

Bring 2 cups of water to a boil in a small pot over medium-high heat. Add the agar agar and 3 tablespoons sugar. Stir for 1 to 2 minutes, until dissolved.

Lower heat to a simmer and mix in the pandan flavoring. If your flavoring is clear (sometimes it is green), add the optional food coloring—about 4 drops for a bright green color.

Pour the pandan mixture into a container that’s at least 9 inches wide (like a quiche pan) and cool in the fridge for 1 to 2 hours or longer, similar to Jell-O, but firmer.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Rinse the mung beans in a colander under running water, and add to a medium pot with 1 cup of water. Bring to a boil over medium-high heat. Once the pot is boiling, lower the heat to medium. Add 2 tablespoons sugar and allow to cook for 10 minutes, until the beans feel tender to the bite.

Let cool, then mash with a fork or potato masher.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Slice the pandan jelly into thin ribbons (my preference) or 1/2-inch cubes. You can do this right in the container—no need to transfer it onto a cutting board.

Simply Recipes / Ciara Kehoe

Bring the coconut cream to a boil in a small pot over medium heat. Then, add 3 tablespoons sugar, the tapioca starch, and salt. Stir vigorously for 1 to 2 minutes, until the mixture thickens. It should stick to the back of your spoon, like melted ice cream.

Set aside to cool.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

You’ll build the chè ba màu in a tall clear glass. Layer in the following order: 2 tablespoons of the red bean paste, 2 tablespoons of the yellow mung bean mixture, 2 tablespoons of the green pandan jelly, and 1 cup of crushed ice. Drizzle the top of the mixture with 2 tablespoons of coconut sauce. You will have enough ingredients to assemble 4 glasses of chè ba màu.

You can be flexible with this assembling, adding more or less of the ingredients to adjust the ratio to your taste. I like a pretty balanced mixture, but some people might use less of the sweet bean paste and more of the pandan jelly. You can also adjust your ice, based on preference.

Serve with a tall spoon and a straw. Mix the servings or eat each layer separately.

Ingredients can be refrigerated for up to one week.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Preheat the oven to 375 degrees F (190 degrees C).

In a medium bowl, mix butter, flour, and chopped walnuts until well combined. Pat into the bottom of a 9x13-inch baking pan.

Bake in the preheated oven for 20 minutes. Allow to cool, 20 to 30 minutes.

Beat softened cream cheese with confectioners' sugar until smooth. Fold in 1/2 of the whipped topping. Spread over cooled crust.

In a medium bowl, combine chocolate pudding mix with milk. Mix well and spread over cream cheese layer. Spread remaining whipped topping over pudding. Sprinkle walnuts over top.

Combine tapioca, milk, and salt in 1 1/2 quart pan on medium-high heat. Stir while bringing to a bare simmer. Lower the heat and cook, uncovered, at the lowest possible heat, adding sugar gradually until the tapioca pearls have plumped up and thickened.

Depending on the type or brand of tapioca you are using (and if you've pre-soaked the tapioca as some brands call for), this could take anywhere from 5 minutes to 45 minutes of cooking at a very low temperature.

Stir occasionally so the tapioca doesn't stick to the bottom of the pan.

Beat eggs in a separate bowl. Whisk in some of the hot tapioca very slowly to equalize the temperature of the two to avoid curdling.

Slowly add the eggs to the tapioca in the pan. Increase the heat to medium and stir for several minutes until you get a thick pudding consistency. Do not let the mixture boil or the tapioca egg custard will curdle. Cool 15 minutes. Stir in vanilla. Serve either warm or chilled.

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Gather all ingredients.

Whisk milk and pudding mix in a large bowl until softly set, about 2 minutes. The pudding will thicken as it stands.

Beat confectioners' sugar, cream cheese, and butter in a separate bowl until smooth and creamy.

Stir cream cheese mixture into pudding until thoroughly combined; gently fold in frozen whipped topping.

Place 1/2 of the cookie crumbs into the bottom of a 9x12-inch dish; spread evenly.

Cover cookie crumbs with pudding mixture and top with remaining crumbs, covering completely.

Chill for at least 30 minutes before serving.

Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan.

Gradually whisk in the milk.

Bring to a boil, and whisk until the ingredients are well mixed and smooth. Stir until pudding is thick, about 3 to 5 minutes. Once the pudding starts to thicken, remove from heat.

Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic, metal, or ceramic mixing bowl.

Very gradually stir the hot chocolate mixture into the egg.

Whisk in the chocolate chips until they are melted and the mixture is smooth.

Pour the pudding into ramekins or cups. If you want, cover the surface of each of the pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding.

Refrigerate, covered, until cold, at least 2 hours or overnight.

Optional: Serve topped with whipped cream.

In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder, and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.

Partially cover the bowl with plastic wrap, leaving a gap in one side so steam can escape. If you prefer not to use plastic wrap, cover with a paper towel or a plate that is set slightly askew.

In the microwave, cook the mixture for 3 minutes. Remove from the microwave, remove the plastic, and whisk the pudding to distribute the heat.

Partially cover again and microwave for 1 more minute. Stir again. Continue to microwave in 30 second increments, stirring the pudding between each increment, until you see the mixture bubbling around the edges and the pudding has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding. The pudding will thicken further as it cools.

With a whisk, stir the chocolate chips, butter and vanilla into the bowl. Stir constantly until the chocolate and butter have melted and the mixture is smooth.

Spoon the pudding into 4 small serving cups (5- to 6- ounce ramekins or tea cups work great). Chill in the refrigerator until cold.

In the bowl of an electric mixer on medium-high speed, beat the cream, sugar, and vanilla together until the cream forms soft peaks. Dollop a spoonful on top of each serving cup and serve immediately.

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Gather all ingredients.

Stir together sugar, cocoa, cornstarch, and salt in a saucepan. Place over medium heat, and stir in milk.

Bring to a boil, and cook, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon.

Remove from heat, and stir in butter and vanilla.

Let cool briefly, and serve warm, or chill in the refrigerator until serving.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.

Sift flour, white sugar, and baking powder together in a large bowl. Add raisins and stir in milk. Spoon batter into the prepared dish.

Combine brown sugar, boiling water, butter, and vanilla. Gently pour over batter. Do not stir.

Bake in the preheated oven for 30 minutes. Serve warm.

Preheat oven to 350 degrees F (175 degrees C).

Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.

Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.

While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.

Preheat the oven to 350. Combine the cornmeal, flour, baking powder, sugar, salt, and oil in a bowl. Work the mixture with a fork until no longer clumpy.

In a separate bowl, whisk the Greek yogurt, sour cream, butter, and egg until smooth. Add the corn, cream corn, and dry mix from step one, and stir until just combined.

Pour into a greased 9×13 baking dish and bake for 30 minutes. Remove from oven, top with crispy onions, and return to oven for 5 minutes. Remove from oven and let stand for 10 minutes. Sprinkle with herbs before serving.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Beat eggs and milk together in a medium bowl.

Stir in flour.

Divide butter evenly into the cups of a 12-cup muffin tin, about 1/2 teaspoon per cup.

Place the muffin tin in the preheated oven until butter has melted and is sizzling hot, 2 to 3 minutes. Remove from oven, and distribute batter evenly among each cup.

Return to the oven and bake for 5 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until puffed and golden, without peeking, about 25 minutes more.

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with floured cooking spray.

Place cake mix in a large mixing bowl. Add water, vegetable oil, eggs, and food coloring; whisk until smooth. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes. Remove from the oven and let cool, about 30 minutes.

When the cake is almost finished cooling, whisk together cold milk and pudding mix in a bowl for 2 minutes. Let sit until soft and thickened, about 5 minutes.

Poke holes all over the top of the cooled cake using the handle of a clean wooden spoon. Pour pudding over the cake, spreading evenly to the edges. Spread whipped topping over the pudding layer. Sprinkle pistachios over top.