Someday Cooking: Pudding

Showing posts with label Pudding. Show all posts

Sunday, December 7, 2025

Apple-Cranberry Breakfast Pudding

Butter, for greasing baking dish

3 c. milk

4 large eggs

1/2 c. packed light brown sugar

3/4 t. ground cinnamon

1/4 t. ground nutmeg

2 c. rolled (old-fashioned) oats

3/4 c. halved fresh cranberries

3/4 c. diced firm-sweet apple

1/3 c. chopped walnuts

1-1/2 t. baking powder

3/4 t. kosher salt

Yogurt and maple syrup, for serving

Preheat oven to 325 degrees. Butter a 2-qt. baking dish and set aside.

In a large mixing bowl, whisk together the milk, eggs, brown sugar, cinnamon, and nutmeg. Add the oats, cranberries, apples, walnuts, baking powder, and kosher salt, and stir until evenly combined.

Pour into the baking dish and bake until the center is set and the top is golden brown, 50-60 minutes. Serve warm with yogurt and maple syrup.

Makes about 8 servings.

Adapted from Yankee magazine, Sept./Oct. 2025, p. 48.

Sunday, September 5, 2021

Sticky Toffee Pudding

Puddings:

Nonstick cooking spray

1 c. pitted dates, chopped

1 c. boiling water

3 T. butter, cold and diced

1 t. baking soda

1/4 t. kosher salt

1/3 c. demerara sugar*

1/3 c. dark brown sugar

2 eggs

3/4 t. vanilla extract

1/2 c. plus 2 T. flour

Sauce:

8 T. butter

2-1/4 c. heavy cream

9 T. dark brown sugar

1/4 t. kosher salt

For serving: candied nuts, ice cream, and/or whipped cream

*Can use turbinado sugar, light brown sugar, or granulated sugar. If using granulated sugar, add 1 t. molasses.

Place chopped dates in a bowl and cover with boiling water. Allow dates to soften (about 10 minutes).

Preheat oven to 350 degrees. Grease muffin tins with nonstick spray.

Combine butter, baking soda, salt, demerara sugar, brown sugar, eggs, flour, and vanilla in a food processor. Pulse until just combined.

Add softened dates and 1/2 c. of the soaking water to the flour mixture. Using the food processor, pulse until well combined but not completely liquified.

Pour batter into greased muffin tins and bake for about 6 minutes; rotate and bake for another 6 minutes.

(Remove from muffin tins ONLY after cooked fully; see below.)

To make sauce, melt butter in a saucepan over medium heat. Add brown sugar and gently simmer for 3 minutes. Add salt and remove from heat. Slowly add cream while whisking.

Once cream is emulsified, return to stove and heat gently to serving temperature.

To serve, pour 3/4 of sauce over cakes and bake for roughly 2 minutes (the sauce will absorb into the pudding. Once puddings and sauce are hot, place into serving bowl and spoon remaining sauce over the tops of the puddings.

Serve with candied nuts and/or ice cream and/or whipped cream.

Adapted from New Hampshire magazine, Sept. 2021, p. 84.

Sunday, July 31, 2016

Sherried Carrot Pudding

1 lb. carrots, sliced crosswise into 1/2" slices
2 t. vegetable oil
1 c. finely chopped onion
1 T. sugar
1 T. water
1 T. all-purpose flour
1 c. milk
1/4 t. salt
1/16 t. pepper
1/16 t. ground nutmeg
2 T. dry sherry
1 T. dry bread crumbs
Nonstick cooking spray

Place a steamer rack in the bottom of a medium saucepan. Add enough water to come almost to the bottom of the rack. Place saucepan over medium heat. When water boils, add the carrots, cover, and cook 12 minutes or until carrots are tender. Drain.

Preheat oven to 350 degrees. Lightly oil a 1-qt. baking dish or spray with cooking spray.

Place drained carrots in a food processor. Process until pureed. Set aside.

Heat oil in a nonstick medium skillet over medium heat. Add onion and cook, stirring frequently, until onion is golden, about 5-8 minutes. Stir in sugar and water, and then flour. Gradually stir in milk. Continue to cook, stirring constantly, until mixture has thickened slightly, about 5 minutes. Remove from heat.

Stir into onion mixture the salt, pepper, nutmeg, and sherry. Add carrots and mix well. Spoon into prepared pan and sprinkle with bread crumbs. Spray lightly with cooking spray. Bake uncovered for 35 minutes. Serve hot.

Makes 4 servings.

Adapted from The Meatless Gourmet, p. 324.

Wednesday, July 6, 2016

Savory Mushroom Bread Pudding

Vegetable cooking spray
12 slices whole wheat sandwich bread, cut into cubes
8 oz. sliced mushrooms
1 10-oz. can condensed cream of mushroom soup
4 eggs
2-1/2 c. milk
1 t. dried thyme, crushed
1/8 t. ground black pepper
1 c. (4 oz.) shredded Swiss cheese

Heat the oven to 375 degrees. Spray a 13 x 9" shallow baking dish with cooking spray.

Add the bread and mushrooms to the prepared dish.

Beat the soup, eggs, milk, thyme, and pepper with a whisk or fork in a medium bowl. Pour over the bread and mushrooms, pressing down the bread to coat. Let stand 30 minutes.

Bake for 35 minutes. Top with the cheese. Bake 10 minutes more or until the cheese melts.

Serves 6.

Adapted from All New Amish Cookbook, p. 58.

Monday, March 7, 2016

Deb's Special Dessert

Angel food cake
Instant pudding, vanilla or chocolate
Fresh strawberries, raspberries, etc.
Whipped cream

Make pudding per package directions. Wash and dry berries.

When ready to serve, slice cake and place in serving dishes. Spoon on pudding, then sprinkle with berries. Top with whipped cream and serve immediately.

From my friend Deborah.

Sunday, July 19, 2015

Parmesan Corn Pudding

2 c. fresh corn kernels, divided
2 eggs
1/2 c. milk
2 oz (1/2 c.) grated Parmesan cheese
3 T. cornmeal
3 scallions, chopped, divided
2 T. unsalted butter

Puree 1 c. corn, eggs, milk, Parmesan, and cornmeal in a blender. Stir in remaining 1 c. corn and most of the scallions. Melt butter in a small ovenproof skillet over medium heat. Pour in the corn mixture and bake in a 350 degree oven until set, 30-35 minutes. Top with remaining scallions.

Serves 4.

Real Simple magazine, August 2015, p. 190.