CHOCOLATE PUDDING WITH CHERRIES
The pudding in this recipe is set with gelatin instead of eggs, making it very similar to Italian panna cotta. Marinating raw cherries as a topping is a fun way to highlight the fruit during their peak season.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put 1/4 cup milk in a small dish and sprinkle the gelatin on top. Let stand until the gelatin softens and looks wrinkly on top of the milk, 5 to 10 minutes. Meanwhile, combine the remaining 1/4 cup milk, the heavy cream, 3 tablespoons sugar and the salt in a medium saucepan. Stir the cocoa powder with the hot water in a small bowl until smooth, then add to the saucepan with the heavy cream mixture.
- Set the saucepan over medium heat and cook, whisking, until the sugar is dissolved, 3 to 4 minutes. Microwave the gelatin mixture until warm, about 20 seconds, then stir to fully dissolve the gelatin. Pour the gelatin mixture into the saucepan and cook, whisking, until the mixture is smooth and steaming but not boiling.
- Remove the pan from the heat and add the chopped chocolate. Let stand a few minutes, then whisk until very smooth and the chocolate is fully melted. Strain through a fine-mesh sieve into a large measuring cup or bowl.
- Evenly divide the mixture among 4 cups or ramekins. Let cool until no longer steaming, then cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
- Toss the cherries in a medium bowl with the remaining 1 tablespoon sugar, the vanilla bean paste and the bourbon. Let stand until juicy, tossing occasionally, 10 to 15 minutes. Spoon over the pudding.
BLOW-YOUR-MIND, AMAZING CHOCOLATE CHERRY PUDDING - RAW
One of the many amazing recipes we made in our raw foods cooking class last month. Raw cacoa powder is chocolate in the purest form, and it has the most INTENSE chocolate flavor. A Vitamix blender is almost a MUST for this recipe, in order to get the dates blended smooth enough to be like pudding. Soaking them for at least 2 hours helps a LOT. Recipe can easily be doubled
Provided by Kozmic Blues
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add to vitamix and blend until smooth. Be patient, dates are tough. Try not to let the blender run because it can heat up the mixture inside and then it isn't RAW anymore : >.
- Chill until ready to serve.
CHERRY PUDDING
This is a recipe my great-grandmother made years ago when I was a small child and she used to watch us kids while my mother went to work. She used to give us this in a bowl with some warm milk and a little bit of sugar on it!
Provided by Skipps Kitchen
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat Oven to 350 degrees.
- Mix all but cherries together.
- Fold in cherries and pour into a 13 x 9 baking dish.
- Bake at 350 for 30 minutes until fork inserted in the center comes out clean.
- Note: You can honestly use whatever berries you have in season at the time. My great grandmother always called it cherry pudding whether she used blueberries, raspberries, strawberries or whatever was in season.
FIRESIDE STEAMED CHERRY PUDDING
This is Another of my cousin Shawn Michaels recipes. It is his Pub the Boar's head most popular dessert
Provided by GingerlyJ
Categories Dessert
Time 1h50m
Yield 1 pudding, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- throughly grease tube mold.
- stir together breadcrumbs, 3/4 cup sugar, flour, baking powder, and salt in a large bowl.
- stir in egg yolks one at a time,
- carefully fold in 1 1/2 cups Cherry pie filling, butter, almond extract, and food color.
- Beat egg whites in another bowluntil foamy gradually add 1/4 cup sugar.
- keep beating until stiff peaks form.
- fold about 1/3 of whites into Cherry mixture.
- blend and then fold in remaining egg.
- fold in chocolate chips.
- pour batter into tube moldif top is open close with foil.
- cover mold with wax paperand tie with string.
- place a rack in a large kettlepour water to top of rack.
- heat water to boilingplace mold on rack.
- simmer about 1 1/2 hours.
- remove from heat and cool for 5 minutes.
- remove cover unmold into serving plate serve with cherry whipped cream.
- For cherry whipped cream.
- beat cream with powdered sugar in a large bowl until stiff.
- fold in remaining pie fillingand 1/2 teaspoon almond extract.
Nutrition Facts : Calories 1139, Fat 50.1, SaturatedFat 27.6, Cholesterol 414, Sodium 574.6, Carbohydrate 160.3, Fiber 5.3, Sugar 83.5, Protein 18.8
CHOCOLATE & CHERRY CHRISTMAS PUDDING
A twist on the classic Christmas pudding, our cherry version is served with silky dark chocolate, a rich brandy sauce and a dollop of double cream
Provided by Jane Hornby
Categories Dessert
Time 3h10m
Number Of Ingredients 17
Steps:
- Drain the cherries in a sieve over a bowl. Cut them in half. Peel the pear, then grate it coarsely.
- In a large bowl, combine the cherries, pear, the raisins, sultanas and brandy. Stir well and cover with clingfilm.
- Heat in the microwave on high for 3 mins, then leave to cool for 5 mins to let the fruit plump up. Break the chocolate into squares while you wait.
- Tip the chocolate and butter into the hot fruit. Stir, then leave to melt. Let it cool, uncovered, for about 15 mins.
- Meanwhile, rub 1 tbsp butter around the inside of a 1-litre pudding basin.
- Lay two sheets of foil over each other and butter the one on top. Holding both sheets together, fold a 3cm pleat across the middle of the foil and set aside.
- Beat the eggs together in a small bowl. Sift the flour, sugar, mixed spice and cocoa powder on top of the chocolatey fruit, then add the breadcrumbs, eggs and ¼ tsp salt.
- Stir everything together with a wooden spoon - it will be quite a wet mixture. Tip it into the buttered basin.
- Cover the pudding with the buttered foil (buttery-side down), and scrunch it over the edge of the basin. Tie string tightly under the lip of the basin, and make a string handle to help you lower the basin in and out of the saucepan later.
- Trim the foil so that a frill of about 5cm is left sticking out, then tuck the frill up and under itself neatly. The aim is to keep the pudding watertight beneath.
- Put a heatproof saucer into the very large saucepan, then put the basin on top. Pour in just-boiled water to come halfway up the basin.
- Cover the pan and steam the pudding for 2½ hrs. Test the pudding is cooked by inserting a skewer through the foil - if there is any wet mixture, steam for 15 mins more then check again.The pan should be simmering rather than boiling hard. Top up the water levels as it cooks, if you need to.
- To store, let the pudding cool and leave in a cool dark place to mature. Don't unwrap the foil. You can make this pudding up to two months before eating.
- To reheat, steam in a pan for 30 mins, or microwave on medium for 5 mins. Remove the foil to microwave, covering with clingfilm instead.
- For the sauce, break the chocolate into squares. Put all the ingredients in a small pan and heat gently, stirring, until smooth. Serve the pudding topped with any remaining cherries, the sauce and a dollop of double cream.
Nutrition Facts : Calories 386 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE CHERRY PUDDING (LOW-CALORIE, SUGAR-FREE)
You can use milk instead of water to get a thicker pudding... with the water, you'll get two very generous portions for around 130 calories each. The water will give you a soft-set pudding.
Provided by brokenburner
Categories Dessert
Time 3m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Combine the pudding mix and water in the bowl of an electric mixer and stir for two minutes.
- Add the pie filling and stir until combined.
- Pour into serving bowls and refrigerate for about an hour or until slightly firm.
DARK CHOCOLATE AND CHERRY CHRISTMAS PUDDING
Make and share this Dark Chocolate and Cherry Christmas Pudding recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Mix together the dried fruit, treacle, olive oil, apple and whiskey and leave for at least 4 hours , or overnight if possible.
- Mix all dry ingredients together.
- Add the egg to the soaked fruit and mix well.
- Finally add the dry ingredients and mix well, but do not over-mix.
- Place the mixture in a pudding basin, 617cm (6 1/2 in) in diameter and 9cm (3 1/2 in) deep, and cover with a circle of greaseproof paper.
- Place a large piece of foil on top of a large piece of greaseproof paper, then fold in the centre to make a pleat.
- Place the pleated papers on top of the pudding basin and use a long piece of string to tightly tie just below the rim of the basin.
- With an extra piece of string, tie a long loop across the top, you can use this as a handle to help lower and lift the pudding in and out of the pan.
- Place a heatproof sauce in the bottom of a large saucepan and sit the pudding on top.
- Fill the pan with enough boiling water to come halfway up the side of the basin, then cover with a tightly fitting lid.
- Bring the water to the boil, reduce the heat and simmer gently for 4-5 hours.
- Check the water every couple of hours, and add extra boiling water as necessary to maintain the water level until the pudding had cooked.
- Serve with clotted cream.
Nutrition Facts : Calories 204.8, Fat 7.8, SaturatedFat 1.3, Cholesterol 26.4, Sodium 311.2, Carbohydrate 32, Fiber 2.5, Sugar 20.5, Protein 2.6
BLOW-YOUR-MIND BANANA PUDDING
A co-worker gave me this recipe and I fell in love. My husband who really doesn't like banana pudding eats this up everytime I make it!
Provided by Jeanette G
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the condensed milk; water and pudding mix in a bowl.
- Mix thoroughly and chill in the refrigerator.
- Pour heavy whipping cream in a bowl and beat until stiff.
- Combine your whipping cream and the pudding mixture together.
- Place a layer of Nilla Wafers on the bottom of your dish and then layer your bananas on top of the wafers and then spoon your creamy pudding mixture on top and continue this process until all of your ingredients are gone.
- Refrigerate until ready to serve.
- ENJOY!
- *Ifyou would like you can always place your banana slices in the creamy pudding mixture if you would like and just spoon on top of the wafers*.
RAW FOOD: BROWNIES OR CHOCOLATE BARS
I got a Fabe's Organic Chocolate Raw Life Bar, and it was delicious. I tried to recreate it with this recipe, based on the ingredient list.
Provided by MissLinguist
Categories Dessert
Time 10m
Yield 5 small bars
Number Of Ingredients 6
Steps:
- Chop nuts in a food processor until finely chopped.
- Add dates and process again.
- Add the rest of the ingredients in order and process until they are mixed. The mixture should be dark brown and crumbly, but it should hold together when pressed. If it doesn't hold together well enough for you, add 1-2 more dates at the end.
- Press into a small pan or a bowl, or roll into balls.
- Refrigerate to harden, then cut into squares, if desired.
- Keep refrigerated.
Nutrition Facts : Calories 174.9, Fat 11.7, SaturatedFat 4.2, Sodium 3.4, Carbohydrate 19.3, Fiber 4, Sugar 13.5, Protein 3.2
BANANA PUDDING (RAW RECIPE)
It doesn't get more simple that this. A tasty raw dessert, snack or you could even add water and turn it into baby food for a little one!
Provided by januarybride
Categories Dessert
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Blend banana and avocado until smooth and fluffy.
- Chill til ready to serve, at which time top with pistacios as a garnish.
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