View allAll Photos Tagged pudding
Although nearly everybody knows of this wonderful pudding, authentic recipes for it are rare. For four people stew 1lb of raspberries and 1/4 lb of redcurrants with about 1/4 lb of sugar. No water. Cook them only 2 or 3 minutes, and leave to cool. Line a round fairly deep dish with slices of white bread with the crust removed. The bread should be of the thickness usual for sandwiches. The dish should be completely lined, bottom and sides, with no space through which the juice can escape. Fill up with the fruit, but reserve some of the juice. Cover the fruit with a complete layer of bread. On top put a plate which fits exactly inside the dish, and on the plate put a 2 or 3 lb weight. Leave overnight in a very cold larder or refrigerator. When ready to serve turn the pudding out onto a dish and pour over it the reserved juice. Thick fresh cream is usually served with summer pudding, but it is almost more delicious without. - Elizabeth David, Summer Cooking, 1955
For Julia: Look at the size of them, each weigh about 25lbs (11.3kg). There was this clothing store in Buffalo named Plum Pudding and you guessed it, one cat is named Plum and the other Pudding. Most people go in the store just to visit the cats.
This recipe is almost unbelievably good! It is very easy to make and will become a favorite of yours if you like bread pudding of any kind. The free recipe can be found at my blog delicioso1
A flourless, nominally kosher-for-Passover cake. The base is made of eggs and chocolate-flavored instant pudding, the filling of cream whipped with vanilla-flavored instant pudding, and the topping is dark chocolate and butter (imperfectly mixed, hence the marble pattern). This was our dessert for the eve of Second Passover.
This bread pudding is easy, pretty, and delicious. Great dessert for a potluck. Thanks for the recipe, Smitten Kitchen! smittenkitchen.com/2009/11/raisin-studded-apple-bread-pud...