FAVORITE PUFF PUDDING
I made this recipe as my DH loves Grape Nuts... and I thought it was unusual... but I thought that I would not like this at all. I couldn't imagine Grape Nuts in a dessert. WOW -- this is absolutely fantastic! I served it with whipped cream and everyone wanted more. This comes from Kraftfoods.com. Try it!!
Provided by Pianolady
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Beat butter, sugar and lemon peel in large bowl until light and fluffy.
- Beat in egg yolks.
- Stir in lemon juice, flour, cereal and milk.
- (Mixture will look curdled, but this will not affect finished product).
- In a separate bowl, beat egg whites to stiff peaks.
- Gently stir in beaten egg whites.
- Pour into greased 1 quart baking dish.
- Place dish in a pan of hot water.
- Bake for about 1 hour or until top is golden brown and pudding begins to pull away from the side of the dish.
- (Pudding will have a cake-like layer on top with custard below).
- Serve warm or cold with cream or whipped cream, if desired.
- Variation: Mix ingredients as directed, and pour into 5 (5-oz) or 4 (6-oz) custard or souffle cups.
- Bake at 325 degrees for 40 minutes or until tops are golden brown and pudding begins to pull away from the side of the dish.
- Substitutions: You may substitute honey for sugar, and 2% milk for whole milk.
- Enjoy!
Nutrition Facts : Calories 314.4, Fat 15.9, SaturatedFat 9.3, Cholesterol 141.5, Sodium 182, Carbohydrate 38.1, Fiber 0.8, Sugar 29.5, Protein 6.5
FRUIT PLAIT
Kids will love helping make this easy spiced dessert - similar to an apple and pear strudel, but with ready-rolled puff pastry instead of filo
Provided by Good Food team
Categories Dessert, Treat
Time 50m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured work surface into a large rectangle. Transfer to a lightly greased baking tray.
- Put the sultanas in a small mixing bowl with just enough warm water to cover them, and soak for 10 mins.
- Core the apples and pears and slice them into even-sized pieces - you don't need to peel them. Put the pieces in a bowl and add the honey and 2 tbsp apricot jam. Drain the soaked sultanas and add them to the mixture. Stir well and add the mixed spice and cinnamon to taste.
- Spoon the mixture in a thick strip down the centre of the puff pastry. Use a sharp knife to make roughly 8 diagonal cuts down each side of the pastry like a lattice. Fold the pastry strips alternately across the filling like a plait.
- Crack the egg into a bowl, whisk with a fork and, using a pastry brush, glaze the top of the puff pastry.
- Place the plait in the oven and bake for 25-30 mins or until the apples are soft and the pastry is golden brown. Serve with crème fraîche or vanilla ice cream.
Nutrition Facts : Calories 532 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 40 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
EASY APRICOT TART
Impress guests with our easy apricot and marzipan tart for dessert. Make the marzipan, but you can use ready-rolled puff pasty and canned apricots for ease
Provided by Susan Greenwold
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- First, make the marzipan. Mix both sugars with the ground almonds and vanilla in a large bowl. Make a well in the middle. Reserve 1 tsp of the beaten egg in a small dish, then tip the rest into the well along with the lemon juice. Mix everything well, then mix in the cream, 1 tbsp at a time, until the mixture is spreadable (you may not need all the cream). Chill for 20 mins if it's too warm to spread properly, or greasy. Heat the oven to 200C/180C fan/gas 6.
- Roll out the puff pastry on a baking tray lined with baking parchment, then score it lightly around the edges to create a 1.5cm border - be careful not to cut all the way through. Lightly score a diamond pattern over the middle to keep the pastry from rising in the centre during cooking.
- Spread the marzipan over the middle of the pastry, leaving the border clear (see tip, below). Top with the apricots, cut-side down. Brush the border with the reserved beaten egg, then bake for 15 mins. Scatter over the flaked almonds. Bake for 5-10 mins more until the almonds are golden and the pastry has cooked through.
- Warm the jam over a low heat, then brush it over the apricots. Cut into squares and serve warm with ice cream or cream. Will keep chilled for up to two days.
Nutrition Facts : Calories 811 calories, Fat 46 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 65 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
SELF-SAUCING CITRUS PUDDING
Make and share this Self-Saucing Citrus Pudding recipe from Food.com.
Provided by ImPat
Categories Dessert
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 180C and grease a 1.5 litre pudding bowl.
- Beat the butter, vanilla seeds, lemon zest and half the sugar together in an electric mixer until thick and pale and add the eggs, one at a time, beating well after each addition, until combined.
- Fold in the plain flour, baking powder and salt and then fold in the milk until combined.
- Spread the batter into the pudding basin.
- Mix conrflour with remaining 1/2 cup sugar, then use a sieve to dust over the pudding.
- Combine lemon juice, orange zest and orange juice and boiling water in a jug and then gently pour over the batter by pouring over the back of a large spoon (DO NOT stir mixture).
- Bake the pudding for 50-60 minutes until golden and a skewer inserted into the sponge layer comes out clean.
- Allow to cool slightly, then scoop into bowls, dust with icing sugar and serve with vanilla icecream and or cream.
- NOTE - do not discard deseeded vanilla bean, insert into a jar of sugar and make your own vanilla sugar.
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- Preheat the oven to 220°C/fan200°C/gas 7. Lightly grease 6 holes of a muffin tin with a little butter. Unroll the pastry onto a lightly floured surface and cut out 6 x 12cm circles and set aside the trimmings (see tip). Press into the greased holes of the muffin tin. In a jug, whisk one of the eggs into the custard along with the crème fraîche and sugar.
- Put a couple of apricot halves into each pastry case, pour over the custard and top each with a final apricot half. Sprinkle with flaked almonds. Lightly beat the other egg and use to glaze the edges of the pastry, before sprinkling with sugar.
- Bake the puffs for 18-20 minutes until risen and golden. Carefully remove them from the tin (supporting the base of each) and set aside to cool on a wire rack.
- Meanwhile, pour the reserved syrup into a pan and bubble until sticky and thickened. Use to brush over the top of the puffs as a glaze.
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