Chilled Black And White Pudding Food

BLACK PUDDING

Steps:

• 1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
• 2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
• 3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
• 4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.

BLACK AND WHITE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 375°F. Butter the bottom of a 9x5x3-inch baking dish with your hands.
• In a large bowl, whisk whole eggs and yolks, cream, and milk with the 1/2 cup brown sugar and vanilla extract.
• Tear up croissants and mix with egg mixture until well combined.
• Spoon half of the egg croissant mixture into the baking dish, sprinkle with dark and white chocolate chips, top with more egg croissant mixture, and finish with remaining chocolate. Sprinkle with 1 tablespoon brown sugar.
• Place the dish on a rimmed baking sheet and bake in the oven for 15 to 20 minutes, or until firm to the touch.
• Remove from oven. Serve with a dollop of crème fraîche or whipped cream.

BLACK & WHITE PUDDING SQUARES

Steps:

• Combine first 2 ingredients; press onto bottom of 13x9-inch pan.
• Beat cream cheese, dry vanilla pudding mixes and 1-1/2 cups milk in large bowl with mixer until blended; spread over crust.
• Beat chocolate pudding mix and remaining milk with whisk 2 min.; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag. Use to squeeze chocolate pudding into 6 lengthwise stripes over vanilla pudding. Drag toothpick through stripes to decorate. Refrigerate 4 hours.

BLACK-AND-WHITE BREAD PUDDING

Steps:

• Toss cookies and bread cubes in greased 2-qt. casserole dish; set aside.
• Beat milk, egg product and vanilla with wire whisk until well blended; pour over cookie mixture. Stir gently until well blended; cover. Refrigerate at least 4 hours or overnight.
• Bake at 350°F for 30 min. Uncover. Bake an additional 25 min. or until knife inserted in center comes out clean. Serve warm topped with the whipped topping.

CHILLED BLACK AND WHITE PUDDING

Steps:

• Put 1/2 cup cream into a saucepan, add bittersweet chocolate, and 1-ounce of semisweet chocolate, melt, stirring, over LOW heat. Transfer to a bowl.
• Beat egg yolks with sugar and vanilla sugar and a pinch of salt till creamy with a whisk. Using a wooden spoon to combine, pour cream into egg yolk mixture in a slow steady stream. Beat to combine.
• Using a 2-cup glass measure, strain, to measure 1-cup of the custard mixture. Beat into the reserved chocolate cream.
• Strain the remainder into the glass measure, there should be 2 cups approximately, set aside.
• Pour the chocolate mixture into four (1-cup) ramekins or custard cups. Place into a 9x13 inch baking dish. Add hot or simmering water to come 1/2-1-inch up the sides of the dishes.
• Put into the middle level of a preheated 325 degree oven and bake for at least 30 minutes, or until the center is lightly set, but done (it should look creamy, and jiggle, but not splash in any way).
• Retrieve the pan from the oven. Gently pour 1/2 cup of the reserved vanilla flavored custard onto each chocolate ramekin, (it may be required to measure the custard, and then add it with a soup spoon, by degrees, so that the chocolate does not break). Return to oven, and bake for 30-40 minutes more. The custard should be set, so that it does not splash when shaken, but, more or less, wiggles, a lot. Remove from oven. Cool completely in the water. By the time it has cooled, the cups should be firm enough not to move much when touched. Remove from water, cover and chill overnight, or at least, six hours.
• Break or chop the remaining 3 ounces of semisweet chocolate into a microwave safe glass bowl. Cook about two minutes over half heat, stirring, with a whisk, every half-minute. The chocolate does not have to melt entirely. Stir in the teaspoon of shortening (shortening is better than butter), and whisk, for 30 seconds to 1 minute, or until completely smooth.
• Fit a flat surface, a countertop or cutting board with a length of plastic film, add chocolate, spread, with a spatula, into a thin rectangle, about 8x16 inches. Cool until completely hard, about 1 hour, or transfer, flatly, to the refrigerator, to set up, about 30 minutes. Break into fine, long pieces, and keep at cool room temperature.
• Before serving, whip the cream lightly, adding the reserved sugar, by degrees. Whip rather stiff. Fit into a pastry bag, and pipe rounds onto each cold custard, garnish with the chocolate.