Raspberry Pudding Food

LEMON & RASPBERRY DOUGHNUT PUDDING

Steps:

• Heat the oven to 200C/180C fan/gas 6 and butter a 20 x 20cm baking dish. Quarter the raspberry jam doughnuts and arrange in overlapping layers in the prepared dish. Scatter over 100g raspberries.
• Heat the custard with the milk until steaming, then whisk through the lemon curd. Pour the lemon custard over the doughnuts, then leave to soak for 30 mins, ensuring some of the doughnuts stick out so they'll crisp up when baked.
• Scatter over another 50g raspberries and bake for 35-40 mins, or until golden brown and just set.

RASPBERRY CHIA PUDDING

Steps:

• Combine coconut milk, rice milk, 6 tablespoons chia seeds, and maple syrup in a bowl. Let sit for 10 minutes. Whisk until smooth. Cover with plastic wrap and chill until the consistency of pudding, 8 hours to overnight.
• Mash raspberries in a bowl. Stir in 2 tablespoons chia seeds and vanilla extract. Cover with plastic wrap and chill until gelled, 8 hours to overnight.
• Spoon some of the raspberry mixture into the bottom of each serving glass. Stir pudding with a spoon until smooth; divide evenly among the glasses. Spoon remaining raspberry mixture on top.

RASPBERRY BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
• Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
• Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.

RASPBERRY RICE PUDDING

Steps:

• Gently cook rice in milk and water. Place some rice and some raspberries in custard dishes.
• In large saucepan heat cream, half and half and vanilla beans until scalded. Meanwhile, whisk sugar into yolks well. Pour about 1/4 of the cream mixture into the yolks, whisk well. Pass custard through a chinois into individual custard dishes. Chill

RASPBERRY PUDDING

Steps:

• Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
• In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
• Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
• Beat in eggs, 1 at a time, then vanilla.
• In separate bowl, whisk together flour, baking powder and salt.
• Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
• Scrape evenly over raspberries, smoothing top,set aside.
• In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
• Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
• Let cool slightly before serving.
• Make ahead = store at room temp for up to 8 hours; reheat if desired.
• I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.

RASPBERRY SUMMER PUDDING (ENGLISH STYLE)

Steps:

• In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
• Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
• The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.

RASPBERRY PUDDING

Steps:

• Drain raspberries, reserving the juice;add enough water to juice to make 1 cup. Set aside.
• In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup of the sugar. Set aside.
• Cake Topping:
• In large bowl, beat butter with sugar until light and fluffy.
• Beat in eggs 1 at a time.
• Beat in vanilla.
• In separate bowl, whisk together flour, baking powder and salt.
• Add to to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
• Scrape evenly over raspberries, smoothing top;Set aside.
• In small saucepan, bring reserved raspberry juice and remaining sugar to boil; pour over batter.
• Bake in center of 350F oven until edges are bubbly and cake is frim to touch about 50 minutes. Let cool slightly before serving. (Make ahead;Store at room temperature fo up to 8 hours; reheat if desired.).

RASPBERRY VANILLA PUDDING PIE WITH PEANUT BUTTER CRUST

Steps:

• For the crust: Combine the rice cereal, peanut butter and corn syrup in the bowl of a stand mixer fitted with a paddle attachment and mix together on medium-low speed until the mixture is uniform and comes together into a ball. Transfer to a 9-inch pie dish and pat into the bottom and up the sides to form an even crust. Set aside.
• For the pudding: Bring the half-and-half and vanilla to a simmer over low heat. Whisk together the egg yolks, sugar, cornstarch and salt in a medium bowl (the mixture will be pretty dry). While whisking constantly, slowly pour or ladle the hot half-and-half into the egg mixture. Return the mixture to the saucepan, increase the heat to medium and cook, whisking, until the mixture thickens, the whisk leaves distinct trails and the mixture just starts to simmer at the edges of the pan, about 5 minutes. Remove from the heat and strain into a clean bowl. Stir in the butter.
• Pour the pudding into the prepared crust and smooth the top. Dot the top with spoonfuls of the strawberry jam and swirl through with the tip of a toothpick. Arrange the raspberries with their points facing upward around the edge of the pie where the pudding meets the crust. Refrigerate to set for at least 1 hour or overnight. Garnish with the mint if using.

RASPBERRY TOFU PUDDING

Steps:

• Throw all your ingredients in the food processor (you might want to break up the tofu a bit) and blend till smooth.
• I found some tofu stuck around the edges so scraping that down to the bottom helps.
• When finished taste and add a bit of extra honey if needed.

RASPBERRY TAPIOCA PUDDING

Steps:

• In a 3- quart saucepan, combine the egg substitute, tapioca and sugar; let stand for 5 minutes.
• Bring the tapioca mixture to a boil over medium high heat.
• Remove from the heat and stir in vanilla extract.
• Spoon the tapioca into four, 6-oz containers. Cover and refrigerate until chilled, about 1 hour, stirring once.
• To serve, spoon 1 tsp fruit spread over the tapioca.
• Sprinkle with fresh raspberries and garnich with mint, if desired.
• To make dairy free:.
• Follow all directions as above, except;.
• Dissolve 1Tbls. arrowroot in 1/4 cup of the soy milk and set aside.
• After you have removed the pudding from the heat and you have added the vanilla extract, add the arrowroot and soy mixture. Stir as it thickens.
• Follow the rest of the directions as above.