CHOCOLATE BISCUIT PUDDING
This recipe was passed down to me from my mother, written by my maternal grandmother. Although we never met, I feel I know her through her hand written recipes.
Provided by GRETY25
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
- In a small bowl, mix the sugar, cocoa powder, cinnamon, and salt. In a medium bowl, whisk together the eggs, milk, vanilla, and vegetable oil. Add the sugar mixture to wet ingredients and stir until combined.
- Cover the bottom of the prepared baking dish with an even layer of the crumbled biscuits. Pour the liquid mixture evenly over the biscuits. Press down onto the biscuits with the back of a large spoon to moisten them.
- Place the 8x8 inch baking dish into a larger high sided baking dish. Place dish on oven rack. Pour boiling water halfway up the sides of the 8x8 inch dish. Bake in preheated oven for 45 minutes, or until pudding is set.
Nutrition Facts : Calories 369.7 calories, Carbohydrate 51.9 g, Cholesterol 103.1 mg, Fat 15.1 g, Fiber 2.9 g, Protein 10.8 g, SaturatedFat 4.3 g, Sodium 600.1 mg, Sugar 32.3 g
POUDING CHOMEUR
Though it translates to 'unemployed man's pudding,' pouding chomeur isn't cheap to make. The good news is you don't really need to eat this more than a few times a year anyway. It's the perfect dessert to pair with summer fruit or vanilla ice cream. If you use a bigger baking dish than I did, and pour over all the maple cream syrup, your cake should float over a pool of what will eventually be your sauce. If you just use a deep pie dish like I did, then just serve the extra sauce on the side.
Provided by Chef John
Time 1h
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.
- Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble, stir, and set aside.
- Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the other egg. Sprinkle in baking powder, salt, and flour. Mix with a spatula until batter is just combined.
- Transfer batter to the prepared dish and pour the maple-cream sauce on top, stopping between 1/2 to 1-inch from the top of the dish. Reserve any extra sauce.
- Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes; serve pudding with any extra maple-cream sauce.
Nutrition Facts : Calories 601.5 calories, Carbohydrate 75.5 g, Cholesterol 134.6 mg, Fat 32.6 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 20 g, Sodium 203.4 mg, Sugar 52.7 g
CEYLONESE BISCUIT PUDDING
This reminds me of an asian version of Tiramisu. Recipe from Malini's Kitchen -- http://www.infolanka.com/recipes/
Provided by rainna
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine chocolate, rum, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk butter until combined. Set aside.
- Place egg whites, the salt, and 1 tablespoon of the sugar in a bowl. Beat on high speed until firm but not dry.
- Place the egg yolks and the rest of the sugar in a bowl. Beat on high speed until pale yellow. With the mixer on low speed, add the chocolate mixture.
- Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
- Fold the whipped cream into the chocolate mixture.
- Soak the biscuits in milk slightly. Layer a bottom of a square pan with them. Next layer with chocolate mixture (about 1/2 inch high). Sprinkle with cashew nuts. Follow with another layer of soaked biscuits and then the chocolate mixture and cashew nuts. Continue layering until all of the chocolate mixture is over. Make sure that the top layer is chocolate mixture and cashew nuts.
- Chill for at least 2 hours.
Nutrition Facts : Calories 770.4, Fat 58.8, SaturatedFat 31.3, Cholesterol 200.3, Sodium 461.9, Carbohydrate 59.8, Fiber 2.9, Sugar 47.8, Protein 10.2
BISCUIT PUDDING
It tastes better the next day, the more cold it is, the more delicious. This recipe is passed on to me by my aunt(mom's sis), Mrs. Madhu Malhotra. I made this yesterday evening and it was enjoyed by everyone at home:) I also like the idea of it being vegetarian and hence it will click with just about everyone!
Provided by Charishma_Ramchanda
Categories Asian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- -----Preparationof custard-----------.
- Firstly, you have to prepare the custard.
- For this, take 2 tbsp of milk in a bowl and add the custard powder to it.
- Mix very nicely till all the powder has dissolved in the milk.
- Now boil the remaining milk on low flame, making sure that you stir occasionally.
- Once the milk has boiled, pour it into the custard that you have prepared.
- Stir really well and do not let lumps form.
- ------Formationof layers-------------.
- Now comes the interesting part.
- Take a transparent bowl and on the bottom, put one layer of Monaco biscuits.
- Spread it out evenly.
- Then, put a layer of Glucose biscuits.
- Then, put a layer of the various dryfruits i.
- e.
- ,cashewnuts, raisins and almonds.
- After this, put small pieces of pineapple slices and pat them with some of the syrup from the tin.
- Now, put some red glaze cherries on top of the pineapple pieces.
- If you wish, you can cut them in various shapes and then put them.
- After this, pour some of the custard all around the topmost layer so that it'll sink to the last layer as well.
- Then, repeat the same steps of creating the different layers.
- Garnish on top with green and red glaze cherries, alternately.
- Keep aside for 20 minutes and then refrigerate.
- Serve chilled.
Nutrition Facts : Calories 107.3, Fat 4.7, SaturatedFat 3, Cholesterol 18.1, Sodium 63.5, Carbohydrate 12.3, Sugar 6.3, Protein 4.2
BISCUIT PUDDING
This recipe was given to me by a friend at Church. An old fashioned biscuit pudding with vanilla, eggs, and milk. For extra flavor, add a little cinnamon, nutmeg and some raisins to this biscuit pudding.
Provided by Barbara Howard
Categories Other Breakfast
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Place bread and 1 cup milk in 1 1/2 quart baking dish, soak until soft.
- 2. In a medium bowl mix sugar and eggs, one at a time, mixing well after each addition. Add butter, vanilla, remaining milk and raisins. Add to biscuit mixture and stir. Bake for 40 minutes or until knife inserted in center comes out clean.
- 3. *1 (10 count) can-refrigerated biscuits, baked according to package directions and crumbled, may be used for crumbled biscuits.
CAFE LADYFINGER DESSERT
Make and share this Cafe Ladyfinger Dessert recipe from Food.com.
Provided by LMillerRN
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- BRUSH cut side of ladyfingers with about 1/4 cup of the coffee. Place ladyfingers on bottom and up side of 2-quart serving bowl.
- BEAT cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until smooth. Gradually beat in milk until smooth. Add pudding mixes. Beat with wire whisk until blended. Gently stir in 1/2 of the whipped topping. Spoon into prepared bowl; cover.
- REFRIGERATE 1 hour or until ready to serve. Top with remaining whipped topping.
Nutrition Facts : Calories 147.3, Fat 1.8, SaturatedFat 0.7, Cholesterol 54.5, Sodium 930.8, Carbohydrate 26.3, Fiber 0.4, Sugar 6, Protein 5.8
CHOCOLATE BISCUIT PUDDING
I got this recipe a cookbook from The Loveless Cafe in Nashville Tennessee. A great way to use left over biscuits. Must try!
Provided by Chef Eileen
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat ove to 400 degrees.
- Butter an 8 x 8-inch pan.
- Soak the biscuits in the milk for about 5 minutes or until soft.
- Add the cocoa,sugar,butter,eggs, and vanilla and mix together.
- Pour the biscuit mixture into the prepared pan and bake for 30 minutes.
- Serve warm.
Nutrition Facts : Calories 530.4, Fat 30.5, SaturatedFat 18.5, Cholesterol 183.8, Sodium 259.4, Carbohydrate 58.5, Fiber 1.3, Sugar 50.6, Protein 8.2
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