Cold Biscuit Pudding Food

COLD BISCUIT PUDDING

Steps:

• 1. Preheat oven to 375 degrees. Crumble biscuits into a 9x9 inch baking dish.
• 2. In a medium saucepan combine sugar, milk, butter and cocoa. Over medium high heat bring to a boil, stirring constantly. Turn off heat and boil mixture for one minute. Slowly pour mixture evenly over top of biscuits.
• 3. Bake for about 20 minutes or until bubbly. Remove from oven and let cool for 10 to 15 minutes before serving to allow to thicken.

BISCUIT PUDDING

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.

BISCUIT PUDDING

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.

MAMA'S COLD BISCUIT PUDDING

Steps:

• 1. Bake and completely cool biscuits. Cut each biscuit into four even pieces. Place into a large mixing bowl. Mix milk, sugar, eggs, salt and cinnamon (nutmeg) until well blended. Pour over biscuit pieces and allow to biscuits to absorb as much liquid as possible. Fold in raisins. Pour into a 9x13 buttered baking dish. Drizzle melted butter over pudding/biscuit mix.
• 2. Bake until knife inserted into pudding comes out clean. Serve warm with or without choice of sauce (below). 350 degrees for 45-60 minutes.
• 3. VANILLA, LEMON OR NUTMEG SAUCE In a saucepan mix together 1 cup sugar and 2 tablespoons cornstarch. Gradually stir in 2 cups boiling water. Boil 1 minute stirring constantly. Stir in 4 tablespoons butter. Add for vanilla sauce; 1 teaspoons vanilla, for lemon sauce; 2 teaspoons lemon juice with 1 tablespoon lemon zest or for nutmeg sauce; 2 teaspoons nutmeg. Keep warm until ready to serve.