May 23rd, 2010 
My Health
Mark Bittman makes a pudding with an almost unbelievably good texture. Related Article: tinyurl.com
May 21st, 2010 My Health
Mark Bittman makes a noodle pudding recipe that can also use rice or bread.
May 13th, 2010 My Health
NIGELLA LAWSON/NIGELLA’s CHRISTMAS BITES/Cranberry and orange pudding This Nigella recipe is taken from the Christmas Special of her programme Nigella Bites. These recipes are simple and stress-free. As Nigella Says: “Christmas food is the best sort of food because it’s about proper, unpretentious home cooking. Feasting isn’t about formality: it’s about providing friends and family with good things to eat.” Serves 4-6 Ingredients * 500g cranberries (fresh or frozen) * 50g unsalted butter * 3 tablespoons sugar (for the batter) * 175g self-raising flour * half teaspoon baking powder * 120g unsalted butter, melted * 175g caster sugar * 2 eggs beaten * few drops orange oil * 30g flaked almonds * a sprinkling of demerara sugar Method: How to cook cranberry and orange pudding 1.Preheat the oven to 160C/Gas 3/325F. 2.Melt the 50g of butter in a wide saucepan and add the 3 tablespoons of sugar and the cranberries. Cook over a fairly high heat until they begin to pop a bit. 3.Take the pan off the heat while you make the batter. 4.Combine the flour, baking powder and sugar in a large bowl and add the eggs, melted butter and orange oil. 5.Mix to a smooth batter and line the bottom of a 2 pint round pie dish and then cover with the cranberries, dot with the remaining half of the mixture not worrying too much if the cranberries are not covered completely. 6.Sprinkle over the flaked almonds and demerara sugar and bake in the oven for about 45 mins to an hour, by which time the top will …
Posted in Recipe 
Tags: BITES/Cranberry, christmas, LAWSON/NIGELLA's, NIGELLA, Orange, pudding 
16 Comments » December 7th, 2009 My Health 
During the fall and winter months, I enjoy making several different baked pudding desserts for my family. This blueberry pudding with rum sauce recipe was given to me back in the 1980′s, by a sweet elderly woman who had lived in our neighborhood.
You can use fresh or frozen (thawed) blueberries to make it. If you have any left-overs, you will want to store them in the refrigerator. We like our pudding served warm, so we reheat it in our microwave for about 45 seconds.
Blueberry Pudding Ingredients:
2 tablespoons butter or margarine, softened
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup milk
1 1/2 cups blueberries
1/4 cup granulated sugar
In a small bowl, cream together the butter with the 1 cup granulated sugar; set aside.
In a large bowl, mix together the all-purpose flour, baking powder and salt. Mix in the milk until all combined. Slowly add the butter mixture into the flour mixture. (This will be a thin consistency batter).
In a microwave safe container, combine the blueberries with the 1/4 cup granulated sugar and heat for 1 minute. Remove from the microwave.
Lightly spray a 8 x 8″ square baking dish with nonstick cooking spray. Pour the batter into the baking dish and then top with the blueberry mixture. Bake in a preheated 350 degree oven for 30 to 35 minutes.
Rum Sauce Ingredients:
1 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 cups boiling water
1 tablespoon softened butter or margarine
1 teaspoon nutmeg
1/2 teaspoon vanilla extract
1/2 teaspoon rum flavored extract
In a large saucepan, combine the granulated sugar, all-purpose flour and salt. Stir in the 2 cups of boiling water. Slowly stir in the butter and cook over low heat for 5 minutes, stirring often. Turn off the heat and stir in the nutmeg, vanilla and rum extracts.
Serve the warm blueberry pudding with rum sauce over top.
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com
September 28th, 2009 My Health 1(8 x 4 inch loaf Tea Brack
10 tablespoons butter, melted
1 quart heavy cream
6 eggs
3/4 cup brown sugar
Cube 2/3 of the brack loaf and place in large bowl. Crumble the rest into bowl. Add melted butter. Toss to distribute the butter. Set aside. Bring cream to a boil. Turn off the heat. Whisk eggs and sugar together until pale and thick. Pour a cup of hot cream into the egg mixture. Beat well to blend. Add the rest of the cream. Beat to blend. Pour over the brack in bowl. Allow to soak for 2 hours.
Heat oven to 375 degrees. Pour pudding mixture into a greased 9 x 13-inch or similar baking pan. Put pudding pan in another pan that’s large enough to accommodate it. Fill larger pan ? full with cold water. Bake 30 minutes. Rotate pans carefully, reduce heat to 325 degrees F and bake for 30 minutes more or until pudding is set. Serve with Irish whiskey ice cream or whipped cream.
Serves 12.
