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A Gordon Ramsay baked cheesecake with blackberries & raspberry coulis - made by Ade. What a change to eat outside!
We made banana pudding from scratch for dessert for the Fourth of July ... it was a little more work than making it from the box, but not much. And it was delicious. (recipe from Cook's Country)
Photos from before the 2021 Chas The Pudding and Elf Fun Runs in Weymouth, Dorset. Includes before the event, the warm-up with Gina and the welcome by the Mayor and the start of the Chase the Pudding and Chase the Elf Fun Runs.
The event was all in aid of the Will Mackaness Trust which raises funds for youngster to safely learn and enjoy windsurfing and paddle boarding, sailing, swimming.
Pudding is one of my baby robos. Her and I share an incredible bond. She is completely tame and such a cute and loving hammy. She loves eating kale and likes to fall asleep in my hands. I love her so much, and lately she has gotten very sick. She might leave me very soon. Please pray for Pudding.
The pudding, whipped cream and cocoa. Some fruit won't make the taste any worse :-) Kitchen co-copyright: my lovely girlfriend ;-)
I decided to try to make a banana pudding. Inspired by Melisser's blog :)
Last layer of cookies and banana's before the pudding top goes on!
We went out for dinner last night and only remembered to get the camera out when it was pudding time. The starters and main meals were so delicious we got our greedy faces stuck into them immediately. The puddings were pretty special too!
Yellow Mongoose playing with a papier mache xmas pudding, that had been filled with cherries, mealy worm .
Durrell give these to their animals every christmas
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