Telephone Pudding Food

TELEPHONE PUDDING

Steps:

• Cream butter and sugar, beat in egg.
• Sieve in flour, salt, ginger and bicarb.
• Beat to a soft consistency with half the milk.
• Add to jam to other half of milk and beat well into a dough.
• Mix 2 cups of milk and 1 cup of sugar and a little vanilla essence.
• Pour over dough placed in a deep serving dish.
• Bake in a 350 C oven for about 30 minutes.

DIRT PUDDING

Steps:

• Break up cookies, put 1/2 on bottom of preferred dish and save other 1/2 for topping.
• Mix pudding and milk together, set aside.
• Mix sugar, cream cheese and butter.
• Add sugar mixture to pudding; fold in cool whip.
• Pour onto cookies, top with remaining cokies.
• I like to let it cool for atleast a half hour if I have time.
• Let's it all meld together and it tastes better cool.

CHOCOLATE PUDDINO

Steps:

• Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
• Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.
• Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
• Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.
• Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.
• Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.
• Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.
• Garnish with shaved chocolate and serve.