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Triple chocolate pudding in a graham cracker crust, topped with cappuccino whipped cream. Check out my other sweets at www.brownsugarsweets.com!
Soft pudding made using chocolate flan mix (a product by Haan - Gandum Mas Kencana).
Very rich but soft in texture.
Dogs Dinner Pudding, more like.
This is baked apples, filled with blackcurrant jam and sunk into rice pudding. Plainly not the pudding from the previous card, however, which would bear the weight of a hefty ballerina on points.
I have a wonderful boyfriend. I was feeling sick all day, and told him that I really wanted some pudding, and tonight while I was working on homework he randomly showed up at my house with these delicious treats. But, since I was feeling gross all day, I didn't really feel like taking a picture, but decided I wouldn't be happy if I didn't do something (even though I should be sleeping...). So, for today, you get a lazy, and rather lame shot.
Don't forget to check out my blog.
Pudding was served at the BBQ...though somebody neglected to hand out silverware. Not that this stopped those greedy kids from eating...
Recipe from one of my baking books...fairly easy to make...and you can adapt it by using any flavor pudding you want to...I frosted these with betty crocker's whipped whipped cream frosting:)
I have to admit I'd never made pudding before in my life. this one turned out great though: custard pudding with cantuccini (almond cookies) soaked in amaretto.
oh, and of course I poured burning stroh rum over it (not in picture).
A tradition in my family. This is a British style pudding cake made with mostly vegetables like Carrot. Sweetened with sugar and topped with lemon sauce. Thanks Mom for making the wonderful pudding, I love it!
Ingredients:
1 cup Brown Sugar
1 cup Raisins
1 cup Dates
1 cup Currants
1 cup Margarine* (scant — just under 1 cup)
1 cup Shredded Carrot
1 cup Grated Potato
1 1/4 cups Flour
1 tsp Baking Soda
1 pinch Salt
See recipe:
Uploading random old photos.
This was one of the first non-raw foods I ate after my raw food diet! Ish.
Pictures of Pudding Creek & Pudding Creek Beach.
The Pudding Creek Trestle runs across the beach at the mouth of Pudding Creek in Fort Bragg. It was built in 1916 to carry logs to the Fort Bragg lumber mill on the old Haul Road. Originally a railroad, the Ten Mile Branch, the road was later paved and used by logging trucks. Today it is a walking and hiking trail from Fort Bragg to the mouth of the Ten Mile River, although large portions have washed out in the storms of recent years. The name "Haul Road" (not "Hall Road") refers to the hauling of logs. The name has proved baffling to some, so the road (now trail) has been renamed the "Ten Mile Coastal Trail" although locally it is still referred to as the Haul Road. The Pudding Creek Trestle was repaired and reopened for foot traffic only on November 16, 2007.
Rolly: Hurrah! Zoe made the sauce for the top and the pudding is sticky now.
Pudding:
225g/8oz plain flour
110g/4oz butter
110g/4oz dark brown sugar
225g/8oz finely chopped dates
2 eggs
1 teaspoon bicarb soda
1 teaspoon vanilla essence
1 tablespoon golden syrup
240ml/9fl oz single cream
Cream butter and sugar, then beat in eggs, flour, vanilla, syrup and dates.
Dissolve bicarb in cream, then stir thoroughly into date mix. Bake for one hour, gas mark 3, 170 deg C/325 deg F, in a well greased deep 18x28 cm, 7x11in tin (mine was 9x9 ins).
Topping:
Put 85g/3oz butter, 140g/5oz dark soft brown sugar and 3 tablespoons/45ml cream in a pan. Bring to boil and simmer for 3 minutes. Pour over top of hot pudding, and grill until bubbling and browned.
(put pudding on a larger baking tray to grill as it makes it easier to to get in and out of the grill).
A review (and comparison with other puddings) of the Waitrose Heston Hidden Orange Christmas Pudding:
www.kaveyeats.com/2010/12/great-christmas-pudding-taste-t...
Left over Christmas pudding, fried in a little butter and topped with brandy and orange ice cream. Photo for blog post www.stuffyerbake.co.uk/2009/01/04/what-i-ate-over-christmas/
An amazing weekend. Yes, we ate 7 puddings each.
www.puddingclub.com/puddingclub.html
My favs in order:
Ginger syrup
Very chocolate
Jam and coconut
Rhubarb crumble
Toffee apple
Spotted dick
Sussex pond (this was whole lemons baked in a suet pudding. You had to eat the whole lemon)
The rules of Pudding Club are:
You have to clap each pudding into the room
You can only have one kind of pudding in your bowl at a time
You get to come up once every 15 minutes for more (for the first 6 times)
You are not allowed to have any more unless your bowl is empty (hence me saying I HAD to each a whole lemon as I chose it as my second go)
Mom's summer creation - sponge cake layered with a mix of vanilla pudding, whipped cream & pineapple - was a HUGE hit! There's was only 2 pieces left!
Lemon curd, elderberry, cream, meringue.
Tasting menu course 5.
Easily the course that incited the most coos from our table of hens. A pleasing pudding composed of mildly tart and silky smooth lemon curd, dotted with elderberries, and lightened with cream and airy meringue shards.
This whimsical and dainty course was made even more endearing by the winking "Yum" cup.
Really really good.
The Danish rice pudding was a snap to throw together, and even more so because it had to be made a day in advance. I cooked Arborio rice in water and milk, mixed it with a scant 3 tablespoons of sugar, chopped almonds, and vanilla extract, and then let it sit overnight. The next day, I folded it with 2 cups of whipped cream, and then hid a whole macadamia nut inside—a Hawaiian twist on the Danish custom (whoever gets the whole nut is the lucky one for the year). Goldstein provided a recipe for a cherry sauce to go with the pudding, but because cherry liquour is hard to find in Hilo, we opted for her other suggestion: a bit of good jam on the side, which was a blackberry one from Washington. The pudding was creamy without being too sweet, with a few subtle crunches from the chopped almonds. This was a case where using a whole vanilla bean would be better than vanilla extract, as the kind I used left a rather mediciney aftertaste, though that was effectively covered up with the jam.