Farmhouse Pudding Food

SWEET CORN PUDDING

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with canola spray.
• Whisk together the eggs in a large bowl. Next, add and mix together the Cheddar, cream cheese, heavy cream, breadcrumbs, honey, marjoram and shallots. Add the corn and stir into the mixture. Add the butter and mix together.
• Pour the corn pudding into the baking dish, top with salt and pepper and bake until the pudding just sets, about 45 minutes. Serve immediately.

BREAD PUDDING CUPS WITH BOURBON SAUCE

Steps:

• For the bread pudding cups: Preheat the oven to 350 degrees F. Prepare a muffin tin with paper liners and spray the liners with nonstick cooking spray. (Alternatively, spray the insides of twelve 2-ounce ramekins with nonstick spray.)
• In a large bowl, whisk together the half-and-half, brown sugar, cinnamon, vanilla, salt and eggs. Add in the pecans, butter and bread and stir to coat. Let the mixture sit for 10 minutes.
• Carefully fill the muffin tins about two-thirds of the way up with the bread pudding mixture. Cook until the puddings set, about 25 minutes.
• For the bourbon sauce: In the meantime, add the cider, bourbon, brown sugar, butter, lemon juice and salt to a saucepan over medium heat and bring to a simmer. Simmer until the sauce reduces by one-half, about 10 minutes.
• Remove the bread puddings from the oven and let cool for 10 minutes. While still warm, use a skewer to poke a few holes into each pudding and pour in a couple of tablespoons of sauce. Serve immediately.

FARMHOUSE PUDDING

Steps:

• Mix the meat and onion together. Heat the oil in a frying pan and fry the meat mixture until brown, then stir in the carrots, parsley and flour.
• Gradually add the stock and cook, stirring, until the mixture is thick and boiling. Season to taste.
• Grease a 2 pint pudding basin. Roll out the pastry on a lightly floured surface and cut a circle that will fit the bottom of the basin. Place a layer of meat ove this, then add another circle of pastry, continuing to fill the basin with alternate layers, finishing with a circle of pastry.
• Cover the pudding with greaseproof paper and kitchen foil and seal. Put in a large pot and fill pot with hot water to come up half way up the sides. Put the cover on the pot and steam the pudding for 1 to 1 1/2 hours, topping up the water when necessary.
• Serve direct from the basin with boiled potatoes and a green vegetable.

BANANA PUDDING WITH HOMEMADE VANILLA WAFERS

Steps:

• For the pudding: Combine the sugar and cornstarch in a skillet. Gradually stir in the cream, making sure that all of the cornstarch dissolves. Set over medium heat and stir continuously, dragging the spoon along the bottom of the pan until the mixture starts to thicken.
• Whisk the egg yolks in a bowl. Mix a spoonful of the hot cream mixture into the eggs to warm them without cooking. Add the warm egg mixture to the skillet with the cream, then add the butter and vanilla. Stir until the butter is melted; remove from the heat and pour into a heat-proof bowl. Cover with plastic wrap, pressing onto the surface of the pudding. Set aside to cool.
• Mash the bananas in a bowl, add them to the cooled pudding and mix together until well incorporated.
• For the vanilla wafers: Preheat the oven to 350 degrees F.
• With an electric hand mixer, beat together the butter and sugar until combined. Next, add the egg, vanilla and baking powder and beat until smooth and fluffy. Add the flour, milk and salt and beat until completely incorporated.
• Use 2 spoons to drop teaspoon-size dollops of the batter onto ungreased baking sheets. With a dampened finger, smooth the tops of the cookies. Bake until light brown around the edges, 6 to 7 minutes, rotating the baking sheets halfway through for even cooking. Allow to cool.
• For the whipped Cream: Pour the cream into a large mixing bowl and beat using an electric mixer. Once the cream starts to thicken, add the confectioners' sugar, vanilla and salt and beat until light and fluffy.
• Line the bottom of a trifle dish with some vanilla wafers, then add a layer of banana pudding and a layer of whipped cream. Continue to layer, ending with a layer of pudding. Refrigerate for 2 to 4 hours before serving.

SIMPLE FARMHOUSE PUDDING

Steps:

• Add milk and eggs to your saucepan over medium heat. Whisk together until well blended.
• Whisk in sugar and cornstarch until completely smooth.
• Bring slowly to a boil, stirring from the bottom using your rubber spatula.
• Once it begins to thicken, remove it from the heat. Continue stirring.
• Add in butter and vanilla. Stir until well combined.
• Serve warm or chill.
• Best eaten with 2 days.

FARMHOUSE CARAMEL DUMPLING PUDDING

Steps:

• Preheat oven to 350; grease a 2-quart baking dish; set aside.
• In a small saucepan over medium heat, bring water and brown sugar to a boil; remove from heat; stir in butter & vanilla until butter is melted; pour into prepared pan; set aside.
• In a bowl, combine dry ingredients, and milk just until blended, then brown sugar.
• Fold in raisins and nuts; drop by spoon-ful over top of the sauce.
• Bake uncovered for 30 minutes (bubbly & golden brown).
• Spoon into serving dishes, top with whipped or ice cream.
• VARIATIONS: try subbing the raisins with snippets of dried apricots or cranberries.
• Use any combination of your favorite nuts: walnuts, pecans, cashews--yum!

THE OLD FARMHOUSE BAKERY HOLLYGOG PUDDING - GOLDEN SYRUP PUDDING

Steps:

• Preheat the oven to 200C/gas 6.
• Sieve the flour and salt into a mixing bowl. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
• Add the water and knead to form a stiff dough. Roll out onto a floured work surface to form a rectangular strip about 3.5cm thick. Spread over the golden syrup evenly and roll up like a Swiss roll.
• Put into a buttered ovenproof dish and pour in enough milk to come about half-way up the side of the pudding. Bake in the preheated oven for 35-45 minutes, or until the pastry is golden-brown.
• To serve, cut the roll into slices while still hot, and drizzle over the custard or cream.

FARMHOUSE BREAD PUDDING BY FREDA

Steps:

• 1. Preheat Oven @ 350 degrees
• 2. Butter Bread slices, Cut into Cubes, then arrange in a 1 Qt baking dish. Sprnkle with raisins.
• 3. Combine the Remaining Ingredients in seperate bowl, Mix well, Pour over the bread and raisins.
• 4. Place baking dish into a pan of Hot water, ( Water should come up at least 1/2 the side of the baking dish) Bake for 45-60 min. or till knife inserted comes out clean. Serve: WARM, with a sprinkling of Pdr Sugar, or a Vanilla or Lemon Sauce. . . . Enjoy the memories of the Farmhouse!