World Best Pudding Recipes

Wednesday, April 1, 2015

Total Time: 15 mins Preparation Time: 15 mins

Servings: 4
15 ounces part-skim ricotta cheese or 15 ounces fat-free ricotta cheese
6 tablespoons sugar
1/4 cup cocoa, preferably dutch process
2 tablespoons coffee liqueur
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
2 -3 tablespoons fat-free half-and-half, more as needed to give desired consistency

1 put ricotta, sugar, cocoa, liqueur, expresso and vanilla into a food processor or blender; process 5 seconds.
2 scrape down mixture from the sides of the bowl and process 5 seconds more add 1/2 and 1/2, 1 tablespoon at a time, only until mixture is the consistency of chocolate pudding.
3 continue processing until absolutely smooth, 8 to 10 seconds more.
4 divide among four 4- to 5-ounce ramekins or serving dishes.
5 serve at once or refrigerate until ready to serve.
6 note: food processor timing is not really important.
7 process all ingredients but 1/2 and 1/2, and then add as needed.

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

1 for the pudding, cube donuts and place in large casserole dishes coated with cooking spray.
2 combine all other pudding ingredients and pour over donuts. let sit for 10 - 15 minutes so that the donuts soak up the custard/fruit mixture.
3 bake pudding at 350 degrees for about an hour.
4 for the butter rum sauce, melt butter and slowly add confectioners sugar and rum. heat until bubbly and serve over pudding.

Total Time: 5 mins Preparation Time: 5 mins

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

4 tablespoons salted butter
2 cups whole milk
1/2 cup heavy cream
1/3 cup sugar
2 teaspoons vanilla extract
2 teaspoons ground cardamom
1 teaspoon ground ginger
3 large eggs
2 large mangoes, pitted, peeled, and cut into 1/2-inch cubes or 2 large two 10-ounce bags frozen mangoes, thawed
6 slices country bread, cut into 1/2-inch cubes (about 6 cups)
whipped cream or vanilla ice cream, for serving

1 1. preheat the oven to 350 degrees f. butter a 9-by-11-inch ceramic baking dish.
2 2. in a medium saucepan combine the butter, milk, cream, sugar, vanilla, cardamom, and ginger and simmer over low heat, stirring occasionally, until the butter melts and the milk is hot. remove from the heat and set aside to cool slightly for about 4 to 5 minutes.
3 3. in a small bowl, whisk the eggs and then whisk them steadily into the milk mixture. continue whisking until blended.
4 4. combine the mangoes and bread in a large bowl and mix well. transfer to the baking dish and pour the milk mixture evenly over the top. make sure all of the bread pieces are soaked with the mixture, and let sit for 5 minutes.
5 5. bake for 45 to 50 minutes, until bubbly and brown. serve warm but not hot, with whipped cream or vanilla ice cream.

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

1 pre-heat the oven to gas mark 6 / 200°f/400°f (if cooking straight away).
2 melt the chocolate, butter and brandy over simmering water in a heatproof bowl, stirring well.
3 while the chocolate is melting, whisk the sugar, eggs, egg yolks and vanilla until the mixture doubles in volume and ribbons (use the mixture to make a figure of eight and if the beginning of the 8 has vanished back into the mixture by the time you're at the end of the 8 then keep mixing!).
4 pour the melted chocolate around the edges of your sugar and egg mixture and sift the flour over the top. fold together carefully with a metal spoon. be patient and be careful - it may take time but it's important you do it right.
5 put the mixture in well greased ramekins and either --
6 -- cook straight away in the oven for 12 minutes.
7 -- refrigerate and cook later from chilled for 14 minutes.
8 -- freeze and cook when ready from frozen for 15 minutes.
9 leave to stand for a couple of minutes. the puddings should be firm to touch but will be fantastic and gooey on the inside! mmmmmmmm!