Bean Pudding With Butterscotch Sauce Food

INDIVIDUAL BREAD PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• Position a rack in the center of the oven.
• Preheat the oven to 350 F.
• Butter four to six ramekins. Set the ramekins in a larger baking dish; set aside.
• In a medium saucepan, combine the half-and-half, 1/2 cup of brown sugar, and 2 tablespoons of butter; bring to a boil then reduce heat and simmer for a minute, until sugar is dissolved.
• Meanwhile, in a bowl, whisk the eggs and 1 tablespoon of vanilla extract until well blended. Whisk about 1/2 to 2/3 cup of the hot mixture into the eggs; add the egg mixture back into the saucepan and stir until well blended.
• Add the bread pieces and let them soak for a few minutes. If desired stir some raisins into the mixture or add a few raisins to some of the individual cups.
• Pour the bread pudding mixture into the prepared ramekins.
• Sprinkle each custard with cinnamon or nutmeg and gently stir into the mixture.
• Place the baking dish with ramekins in the oven and add about 1/4 to 1/2-inch of very hot water to the baking pan.
• Bake for 35 minutes, or until a knife inserted in center comes out clean.
• Gently loosen edge with a knife then unmold warm bread pudding onto plates.
• Drizzle with butterscotch sauce (below), a vanilla sauce, or your own favorite, if desired.
• In a heavy saucepan, combine the butter, 1 1/2 cups of brown sugar, and 1/3 cup of the heavy cream. Place the pan over low heat and cook, stirring, until the mixture is smooth.
• Increase the heat to medium-low. Cook, stirring, until the mixture begins to simmer. Continue cooking without stirring for 3 minutes.
• Remove the saucepan from the heat. Stir the remaining 1/2 cup of cream into the sauce mixture. Pour the sauce into another bowl or cup and stir in the vanilla extract.
• The sauce will thicken as it cools.

BUTTERSCOTCH PUDDING

Steps:

• For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.
• For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the butter and stir until everything is beautifully combined.
• Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Top with chopped toffee candy bar.

BEAN PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• 1. Place the beans in a food processor. Purée until smooth along with 1/2 cup of the milk.
• 2. Add eggs, sugars, apple butter, vanilla, cinnamon and nutmeg; process using several on/off turns until combined. Gradually add remaining evaporated milk and process until combined.
• 3. Spoon mixture into six 1/2 cup (125 mL) ramekins.
• 4. Place ramekins in a shallow baking dish. Pour hot water to reach halfway up the sides.
• 5. Place in a preheated 350⁰F (180⁰C) oven for 35 minutes. Remove from oven and let cool slightly.
• 6. To make the butterscotch sauce, melt butter in a small saucepan. Add brown sugar and corn syrup and cook gently until sugar dissolves. Stir in whipping cream and bring to a boil. Let cool slightly before serving.
• 7. Serve ramekins drizzled with butterscotch sauce and top each with 1 teaspoons (5 mL) chopped pecans.

STEAMED VANILLA SPONGE WITH BUTTERSCOTCH SAUCE & CUSTARD

Steps:

• Butter a 1.5-litre pudding basin. To make the sponge, cream the butter and sugar in a mixing bowl until pale and fluffy. Add the eggs, one at a time, mixing well between each addition, then add the vanilla extract.
• Sift the flour and baking powder into the bowl and fold into the sponge mixture, ensuring there are no lumps of flour remaining. Finally, stir the milk into the mixture.
• Fill the basin with the sponge mixture and cover with a double layer of buttered foil and baking parchment, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 2 hrs until an inserted skewer comes out clean.
• To make the custard, bring the milk to the boil. In a bowl, beat together the yolks, sugar, cornflour and vanilla extract. Pour the scalded milk over the egg mix and beat well. Return to the pan and place over a low heat, stirring for a few mins until the mix begins to thicken. Take off the heat and leave to cool.
• For the butterscotch sauce, dissolve the sugar with 2 tbsp water over a low heat. Bring to the boil; do not stir. When the sugar has turned into a dark, golden caramel, whisk in the butter. Remove from the heat and stir the cream through.
• When the sponge is cooked, turn out onto a plate, drizzle with the butterscotch sauce and serve with the custard.

APPLE PUDDING CAKE WITH BUTTERSCOTCH SAUCE

Steps:

• FOR APPLE PUDDING:.
• Cream butter and sugar. Add egg and beat well. Add vanilla.
• Combine flour, soda, salt, nutmeg and cinnamon. Add to creamed mixture. Add grated apples and pecans.
• Spoon mixture into a greased 8 x 8 inch baking pan. Bake in a 350 degree oven for 30 minutes, Serve warm with butterscotch sauce. May garnish with toasted pecans.
• FOR SAUCE: Boil water in a saucepan and add brown sugar. Stir until smooth.
• In a small bowl, mix cornstarch, salt and cold water until smooth paste. Add slowly to sugar mixture while stirring constantly. Cook for approximately 10 minutes.
• Add vanilla, butter and lemon juice. Serve warm over apple pudding.

CANNELLINI BEAN PUDDING

Steps:

• Preheat oven to 350.
• Combine all ingredients in a blender or food processor.
• Grease a pie tin or baking pan.
• Pour ingredients into pan.
• Bake for 30 minutes or until brown.

SELF-SAUCING BUTTERSCOTCH PUDDING

Steps:

• Boil the kettle and heat the oven to 180C/160C fan/gas 4. Butter a rectangular baking dish (about 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar and a large pinch of salt in a bowl. Put the butter, milk and eggs in a jug and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
• Mix the remaining sugar with the golden syrup and caramel, add 300ml boiling water and stir until the sugar and caramel dissolves. Pour the hot liquid over the pud, then bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve hot with ice cream. If you leave this pudding to sit, the sauce will soak into the sponge, so eat immediately.

BUTTERSCOTCH BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
• Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

BREAD AND BUTTER PUDDING WITH BUTTERSCOTCH SAUCE (LIGHTER)

Steps:

• Pudding:.
• Preheat oven to 350 degrees Fahrenheit.
• Grease two 1-cup ramekins.
• Brush melted butter onto bread slices. Cut them into small cubes. Put aside.
• In a medium bowl, whisk egg and Splenda together until pale.
• Whisk in milk, extract, and zest until well combined.
• Stir in bread cubes and chocolate chips until most of the liquid is absorbed.
• Spoon into 2 prepared ramekins.
• Topping:.
• Mix together brown sugar Splenda, cinnamon and nutmeg.
• Sprinkle over the pudding tops.
• Place pudding ramekins into a small baking dish filled halfway with hot water so that they are each surrounded by the water.
• Bake in preheated oven for 50 minutes.
• Butterscotch Sauce:.
• In a 2-cup glass pyrex, stir together brown sugar Splenda, salt, cream of tartar and cornstarch.
• Slowly stir in evaporated milk and put 1 tbsp of butter in it.
• Microwave on high for 3 minutes.
• Stir in vanilla.
• Reheat if made ahead.
• To Serve:.
• Drizzle hot sauce over puddings.
• Top with a dollop of Cool Whip Lite, if desired.