PUDDING IN A CUP
This recipe is good for individual snacks for children. It came from OSU Extension Expanded Food & Nutrtion Program.
Provided by raal8510
Categories Lunch/Snacks
Time 30m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Put the correct amount of pudding powder and milk into a cup.
- Hold cup firm and stir with spoon.
- Stir until mixed together well and pudding is thick.
- Eat and enjoy!
Nutrition Facts : Calories 25.2, Fat 0.1, SaturatedFat 0.1, Cholesterol 1.2, Sodium 36.3, Carbohydrate 3.4, Protein 2.4
CUP PUDDING
This is an ideal dessert for two. This is made in no time and can be cooked and left in the microwave whilst eating the main course. Serve with custard sauce if so desired.
Provided by Bokenpop aka Mad
Categories Dessert
Time 4m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Grease 2 large cups well.
- Sift together dry ingredients.
- Melt butter in microwave.
- Mix the milk and egg into the butter and add this to the dry ingredients.
- Mix til smooth.
- Spoon half syrup (or jam) into each cup, followed by 1/2 the batter.
- Cover loosely with plastic wrap and microwave for 2 minutes on high.
- Leave to stand for about 5 minutes before turning out onto serving plates.
Nutrition Facts : Calories 282.5, Fat 13.3, SaturatedFat 7.5, Cholesterol 134.5, Sodium 200.7, Carbohydrate 36.3, Fiber 0.4, Sugar 6.5, Protein 5.6
PUDDING IN A MUG
For those cravings that need to be answered fast. This is a quick single-serving answer. Watch closely while heating to prevent boil over.
Provided by Erin Conley
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 8m
Yield 1
Number Of Ingredients 5
Steps:
- Place milk and chocolate in a 12-ounce microwave-safe mug or a 2-cup glass measuring cup.
- Microwave on High until hot but not boiling, 60 to 90 seconds. Stir to melt chocolate.
- Stir cornstarch, sugar, and salt together in a small bowl; blend into the milk mixture.
- Microwave on High for 30 seconds, stir, and continue to heat until mixture thickens and just begins to boil, about 15 seconds more.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 31.1 g, Cholesterol 9.8 mg, Fat 6.9 g, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, Sodium 438.1 mg, Sugar 25.2 g
OCEAN PUDDING CUP
Celebrate beach weather with this summery (and cuter!) take on pudding "dirt" cups.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 1 pudding cup
Number Of Ingredients 6
Steps:
- Prepare the vanilla instant pudding according to the package instructions. Once the pudding has set, stir in enough blue food coloring to make the ocean layer.
- Pour the graham cracker crumbs into a glass or plastic cup, reserving about 1 tablespoon on the side. Fill the cup with the blue pudding, leaving about 1 1/2 inches on top. Put a gummy ring around the bear-shaped graham cracker for a floatie, then place it on top of the ocean layer. Sprinkle the reserved crumbs on the side of the cup to create a beach effect.
PEANUT BUTTER-BANANA PUDDING CUPS
These cute little puddings are perfect for a birthday party or as after-dinner treats. Change them up a little and customize to your liking (or your pantry's contents): Use crushed chocolate sandwich cookies instead of vanilla wafers, or add a little bit of strawberry jam for a peanut butter and jelly spin!
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Whisk together the granulated sugar, 1/3 cup of the milk, egg yolks, cornstarch and salt in a large bowl.
- Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half into the egg mixture until smooth, then gradually whisk the egg mixture into the milk in the saucepan. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove the saucepan from the heat, and whisk in the peanut butter until melted. Transfer to a medium bowl, and let the pudding cool to room temperature, stirring frequently to prevent a skin from forming, about 45 minutes.
- Cut the bananas into small chunks. Put an even tablespoon of pudding in the bottom of a 5-ounce paper cup; top with 2 cookies and then 1 tablespoon of bananas. Repeat with another layer of pudding, cookies and bananas. Top with a final layer of pudding. Repeat with the remaining ingredients to make 8 pudding cups. Cover the cups with plastic wrap, and refrigerate long enough for the cookies to soften, at least 6 hours and (preferably) overnight.
- When ready to serve, whip the heavy cream and confectioners' sugar with an electric mixer in a large bowl until medium-to-stiff peaks form. Top each cup with a dollop of whipped cream, and sprinkle with the chopped peanuts.
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