I just want PUDDING
- iL Divo Jan 14, 2011 11:23 AM
dental work yesterday, more, much more plus extractions already today.
I can't eat but am craving pudding, chocolate, vanilla, I don't care, I just want pudding.
not bread or rice because I am not allowed it right now.
HELP any and all you can come up with please, I'm desparate.
I'll use them for future use too cause we love the stuff, but not keen on the box version, thanks
thanks LaureltQ. I hate that I have to work this weekend, mouth feeling ok [that is otherwise I won't] as those two sound wonderful to me, the vanilla bean yum, but the caramel pudding, wow.
I just winged one.
Our DD always talks about her gramma's chocolate pudding.
I've been in the kitchen while she did it albeit sitting at the dining table I'm sure I could recreate it if only I tried so I did. milk, corn starch, cocoa, sugar, salt, butter, vanilla.
voila, 7 containers will be ready for me in a few hours.
gad I hope it's good.........if it is, I'll post ingred amounts
Laurel, assuming it's the recipe for "Best Chocolate Pudding," if you followed her directions to a tee then it's not your fault - you can blame the recipe. cornstarch doesn't reach its full gelling potential unless you bring it to a boil, and nowhere in there does it say to do that. my guess is that some of the cornstarch granules partially swelled but didn't completely gel, and that's what caused the graininess...they'd still be small enough to pass through a sieve.
i also just made the chocolate one one two night ago and i also have a graininess- even though i tasted the warm pudding as i am making it and thought it was pretty smooth. i think ti's the starch, shoulda cooked it over the range. I like the pudding anyway though...
do any of you think it will benefit from a whirl in the FP?
Here is an absolutely delicious chocolate pudding recipe. As rich as the chocolate you choose to use. It's actually the pudding component of Tish Boyle's Chocolate Cream Pie. I make it as a pie for special occasions, including Thanksgiving, and it goes really fast.
3 tablespoons cornstarch
1 tablespoon unsweetened non-alkalized cocoa powder ( I find it doesn't really matter what type of cocoa powder is used. I have used both alkaline and non with very good results.)
1/4 teaspoon salt
1 cup half-and-half
1 1/4 cups whole milk
1 cup granulated sugar
4 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1. In a medium bowl, sift together the cornstarch, cocoa powder, and salt. Whisk in about 2 tablespoons of the half-and-half until it is a smooth paste. Whisk in the remaining half-and-half; set aside.
2. In a medium saucepan, combine the milk, sugar, and chocolate. Place over medium heat and cook, stirring constantly with a whisk, until the chocolate is completely melted. Remove the pan from the heat and whisk about 1/2 cup of the hot chocolate mixture into the half-and-half mixture. Whisk this mixture into the remaining chocolate mixture in the saucepan. Return the pan to the heat and cook over medium-high heat, whisking constantly. When the mixture begins to bubble, continue to cook, whisking constantly, for 1 minute. Remove the pan from the heat and whisk in the butter and then the vanilla.
3. Put the pudding in individual serving cups. Cover and refrigerate until thoroughly chilled.
(If you eat some while it's warm, I won't tell.)
This is a basic recipe I use for sweet puddings. You can use it for treacle, syrup, jam, puddings, just by adding your favorite in the base of the pudding bowl.
• 1 1/4 cups self-raising flour
• 1 tsp mixed spice
• 125g (4 oz) unsalted butter, at room temperature, cubed
• 1/3 cup caster sugar
• 3 eggs, at room temperature
• 2 tbs milk
In a greased pudding bowl place your jam or syrup. I use about a cup of golden syrup or jam, or, about ¾ cup treacle.
In a mixing bowl, beat the butter and sugar until creamy. Slowly add the beaten eggs. Slowly fold in the sieved flour, milk, and mixed spice until everything is well mixed. Don’t use the blender for this, just fold with a spoon.
Gently spoon on top of the jam/syrup.
Cover with a piece of foil and a piece of wax paper – both with at least a 1” fold in the centre. This is for the expanded pudding. Tie the foil and wax paper with kitchen string and place. Steam for about an hour and a half.
I like to serve it nice and warm with hot custard.