Lela Kornbergs Upside Down Apricot Pudding Food

QUICK-AND-EASY RICE PUDDING

Steps:

• Combine the rice and ice cream in a medium pot. Set over low heat and cook, stirring often, until thickened, about 20 minutes. Transfer to serving bowls and garnish with the cinnamon.

RICE PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.
• Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.
• While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.
• Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.
• Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving.

CLASSIC RICE PUDDING

Steps:

• Combine rice and water in medium saucepan. Bring to a boil. Reduce heat, cover and simmer 25 minutes, or until rice is very tender and most of water is absorbed.
• In separate bowl combine sugar, cornstarch and salt.
• Add milk and sugar mixture to rice. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat.
• Stir in butter and vanilla.
• Slowly stir about 1 cup of the hot rice mixture into beaten egg yolks in a bowl.
• Blend into remaining mixture in saucepan. Cook over medium heat, stirring frequently, just until mixture starts to bubble. Remove from heat.
• Serve warm or chilled, with the option of adding cinnamon and/or blueberries.

OLD-FASHIONED LEMON PUDDING

Steps:

• Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
• Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

LEMON PUDDING

Steps:

• Heat the oven to 375F (190C) or Gas 4.
• Grease a baking dish or a pie dish generously.
• Sift the flour and salt on a plate, then cream the butter or margarine, sugar and grated lemon rind into a mixing bowl until it is soft and light. Crack the eggs and place the eggs into a separate bowl and beat them with a fork. Next, cream them into the mixture but before you place the last bit of the egg into the mixing bowl sift a little flour in.
• Then fold the remaining flour into the mixture and add the milk.
• Spoon the mixture into the baking dish or the pie dish evenually, then set aside while making the sauce.
• For the sauce,
• Place the cornflour and the sugar in a small bowl. You make the lemon juice by getting the juice out of 1 lemon then you place the lemon juice in a jug. Then fill hot water up to 1/2 pint mark or (300ml) then you add the liquid to the cornflour mixture and mix.
• Finally, you pour the lemon sauce over the cake mixture and place the pre-heated oven for 40 minutes.
• During the baking of the lemon pudding the sause will sink to the bottom and thicken. Serve hot.

UPSIDE-DOWN DATE PUDDING

Steps:

• In a medium saucepan, bring 1 1/2 cups water to a boil. Add 1 tablespoon butter and 1 1/2 cups brown sugar and stir until sugar is dissolved. Set aside.
• Put the dates in a small bowl. Top with 1 cup boiling water and set aside.
• In another small bowl blend 1/2 cup brown sugar, 2 tablespoons butter and egg. Beat well.
• In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to egg/sugar mixture alternately with cooled date mixture.
• Pour batter into an 8x12x2 inch baking dish. Pour brown sugar sauce evenly over batter.
• Bake at 350 degrees for 30 minutes. Cut into squares and invert to serve. Top each serving with whipped cream.

LELA KORNBERG'S UPSIDE-DOWN APRICOT PUDDING

Steps:

• In a medium bowl, soak dried apricots in warm water to cover until plump, about 1 hour. Drain well, and set aside.
• In another bowl, soak prunes in 1 cup warm water to cover until plump, about 1/2 an hour. Do not drain (you need to add the soaking water to the batter along with the prunes).
• Preheat oven to 350 degrees F.
• In a large bowl, beat eggs, sugar, cinnamon, and salt until well blended.
• Add matzah meal and potato starch; mix well. Let stand for 30 minutes.
• Add oil, apples, and prunes, along with their soaking water; mix well.
• Grease a 9x13 inch glass baking dish. Pour honey evenly into the bottom of the baking dish, then arrange the drained apricots in the honey.
• Pour the batter over, and bake at 350 for 1 hour, or until a toothpick comes out clean.
• Turn upside down down on a serving platter while still warm. Can be served warm or cold.