Search Results for: pudding

Milk Rice Pudding with Rhubarb and Strawberries

Milk Rice Pudding With Rhubarb and Strawberries

Ingredients Needed for Milk Rice Pudding With Rhubarb and Strawberries

6 strawberries, halved
6 tablespoons sugar
4 tablespoons red wine
1 rhubarb stalk, chopped
2 cups of milk
3 teaspoons butter
5 ounces of rice
1 teaspoon vanilla extract
3 ounce mascarpone

How to Make Milk Rice Pudding With Rhubarb and Strawberries

  1. Add the strawberries and 2 tablespoons of sugar to a smaller bowl and mix them. Set aside.
  2. Pour the wine into a pot over low heat and add 2 more tablespoons of sugar.
  3. Cook and stir until the sugar melts.
  4. Add the rhubarb and cook for 3-5 minutes. Set aside.
  5. Pour the milk into another pot over low heat.
  6. Add the remaining sugar, season with salt and nutmeg, then cook for 3-4 minutes while continually stirring. Set aside.
  7. Add the butter to yet another pot over low heat and melt it.
  8. Add the rice and stir in.
  9. Add 1/2 cup of water, stir, then simmer for 15 minutes.
  10. Add the sweetened milk and keep simmering for 3-5 minutes more.
  11. Add the vanilla extract and the mascarpone. Stir in until the mixture thickens.
  12. Serve warm or lukewarm, topped with sweetened strawberries and rhubarb sauce.

In the mood for a hearty dessert? Let’s try the milk rice pudding. It’s a classic. Only this time we want to upgrade big time. This is why we’ll top it not only with sweetened strawberries but also with an irresistible rhubarb and red wine sauce.

Chocolate Cake Bars with Vanilla Pudding Glaze

Chocolate Cake Bars With Vanilla Pudding Glaze

Ingredients Needed for Chocolate Cake Bars With Vanilla Pudding Glaze

10 ounces chocolate, broken into pieces
7 ounces butter
5 ounces brown sugar
5 ounces sugar
7 ounces flour
2 tablespoons cocoa powder
2 eggs
2 teaspoons vanilla extract
1 cup vanilla pudding, store-bought (for glazing)
almonds, crumbled (for garnishing)
⅔ cup raspberries (for garnishing)

How to Make Chocolate Cake Bars With Vanilla Pudding Glaze

  1. Melt the chocolate and butter together using the bain-marie method: fill a pot halfway with water, place a heat-proof bowl on top of it, add the chocolate and butter and heat them while constantly stirring.
  2. Remove the chocolate mixture bowl from heat, add the brown and white sugar to it and stir in until even. Set aside.
  3. Add the flour and cocoa powder to a bowl, season with salt and mix until even. Set aside.
  4. Transfer the chocolate mixture to the dough mixer bowl and start mixing. Gradually add the eggs, vanilla extract, and flour mixture. Mix until even.
  5.  Line a baking dish with parchment paper and transfer the mixture to it. Bake for 40 minutes at 360⁰F/180⁰C.
  6. Cut the cake into bars, glaze them with vanilla pudding and garnish them with crumbled almonds and raspberries.

The chocolate cake bars are a classic sweet treat already, but you can always find new ways to make them better. In this case, for example, where we glaze the bars with vanilla pudding and garnish them with crumbled almonds and raspberries.

Bread Pudding with Orange, Pistachio and Raisins

Bread Pudding With Orange, Pistachio and Raisins

Ingredients Needed for Bread Pudding With Orange, Pistachio and Raisins

1 cup milk
1 cup heavy cream
1 teaspoon cardamom
2 teaspoons of orange zest
1 vanilla pod
8 eggs
1 ½ cups of sugar
12 crustless whole wheat bread slices
3 ounces of butter
2 ounces of raisin
2 ounces of pistachio, crumbled
3 oranges, wedged
⅔ cup orange jam

How to Make Bread Pudding With Orange, Pistachio and Raisins

  1. Add the milk, heavy cream, cardamom, and orange zest to a pot over low heat. Also, scrape some vanilla from the pod. Bring to a boil while continuously stirring. Set aside.
  2. Add the eggs and sugar to a bowl. Beat them using a hand mixer.
  3. Strain the milk mixture into the egg bowl and set aside. Discard the resulting pulp.
  4. Spread the butter on the bread slices. Place 4 of them into a roomy baking dish and sprinkle with raisins and pistachios. Add orange wedges, too. Stack another 4 slices on top of them and repeat the topping.
  5. Add the remaining 4 slices and pour the egg mixture over them. Sprinkle the remaining raisins and pistachios. Bake for 40 minutes at 320⁰F/160⁰C.
  6. Remove from oven, let cool and coat with orange jam.

Pairing soft with crunchy is always an excellent idea. Do that with bread pudding and the result will be incredible and unexpected. The combination of slightly chewy raisins, crunchy pistachios, and juicy orange, all baked together, is definitely worth trying.

Apple Bread Pudding

Apple Bread Pudding

Ingredients Needed for Apple Bread Pudding

3 eggs
¾ cup milk
1 teaspoon cinnamon
1 teaspoon vanilla extract
6 bread slices, diced
3 medium apples, diced
1 cup brown sugar
1 tablespoon cornstarch

How to Make Apple Bread Pudding

  1. Add the eggs, milk, cinnamon, and vanilla extract to a bowl. Whisk until even. Add the diced bread and mix more. Set aside.
  2. Add the apple, brown sugar, and cornstarch to a bowl. Mix until even.
  3. Line a 7 x 2 inches (18 x 5 cm) Springform pan with parchment paper. Transfer the soaked bread to it and gently press with a tablespoon.
  4. Add the apple mixture on top and gently press to flatten it. Bake for 40 minutes at 350⁰F/175⁰C.

Yeah, we know this looks good, but wait until you taste it. If you want to gobble some, first, make the base with diced bread soaked in a cinnamon and vanilla-flavored mixture of eggs and milk. Top with sweetened diced apples, bake and be happy.

No-Bake Vanilla Pudding Cheesecake

No-Bake Vanilla Pudding Cheesecake

Ingredients Needed for No-Bake Vanilla Pudding Cheesecake

8 ounces of vanilla cream cookies
¼ cup melted butter
1 ½ cups of cream cheese
⅔ cup butter
½ cup powdered sugar
2 cups of whipped cream
12 ounces of vanilla pudding
⅓ cup white chocolate, shredded (for garnishing)

How to Make No-Bake Vanilla Pudding Cheesecake

  1. Add the cookies to a blender. Crush them until smooth. Add the melted butter and blend a little more.
  2. Line an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking dish with parchment paper. Layer the crushed cookie mixture into the dish and spread it evenly. Refrigerate for 60 minutes.
  3. Add the cream cheese, butter, and powdered sugar to a bowl. Mix until smooth using a hand mixer. Add 1 cup of whipped cream and mix it in.
  4. Layer it over the refrigerated crushed cookie mixture. Add the vanilla pudding and then the remaining cup of whipped cream. Spread each evenly.
  5. Garnish with shredded white chocolate, then refrigerate for another 60 minutes.

Creamy, soft, and vanilla-flavored! And you do not need the oven for this. Use vanilla cream cookies and vanilla pudding to spice things up when making this cheesecake. This is what people call an easy dessert. 10 minutes for actually assembling it, plus 2 hours the refrigeration time. Easy enough, isn’t it?

Pangasius Pudding

Pangasius Pudding

Ingredients Needed for Pangasius Pudding

1 pound pangasius fillet, cubed
5 eggs
⅔ cup sour cream
2 tablespoons of flour
½ cup tomato paste
2 ounces of butter

How to Make Pangasius Pudding

  1. Add the water and pangasius to a pot over medium heat. Season with salt and pepper and bring to a boil. Boil for 7 minutes. Set aside.
  2. For the batter:

    Add the eggs to a bowl and whisk them. Add the sour cream, flour, and tomato paste. Season with salt and pepper and whisk more until even.

  3. Coat an 8 x 8 x 1-1/2 inches (20 x 20 x 4 cm) baking dish with 1 tablespoon of butter. Add the batter.
  4. Add the cooked pangasius cubes and the remaining butter. Bake for 30 minutes at 360⁰F/180⁰C.

You should totally try this filling fish and egg dish. It’s the batter that really makes the difference here. Just whisk the eggs with sour cream, flour, and tomato paste. Toss the cooked pangasius cubes into the baking dish and bake them together. Seconds anyone?

Almond and Pistachio Rice Pudding

Almond and Pistachio Rice Pudding

Ingredients Needed for Almond and Pistachio Rice Pudding

⅔ cup basmati rice
1 teaspoon cardamom
⅔ cup sugar
4 cups of milk
1 tablespoon rose water
1 ounce almonds, crumbled (2 tablespoons)
1 ounce pistachios, crumbled (2 tablespoons)

How to Make Almond and Pistachio Rice Pudding

  1. Fill a medium-sized bowl with 1.5 cups of water and add the basmati rice. Clean it by stirring the rice around the bowl. The water will turn opaque.
  2. Drain the cleaned rice, fill a medium-sized pot halfway with water, and add the rice. Boil for 15 minutes.
  3. Add the cardamom and 1 tablespoon of sugar to a grinding mortar and crush them together.
  4. Add the milk, the crushed cardamom with sugar, and cooked rice to a medium-sized pot over low heat. Cook and stir for 1-2 minutes.
  5. Add the remaining sugar, rose water, 1 tablespoon of crumbled almonds, and 1 tablespoon of crumbled pistachios. Stir and cook until the rice is cooked through, for 10 minutes or more.
  6. Serve in bowls, garnished with the remaining almonds and pistachios.

This is kheer from India, a cardamom-flavored, sweet rice pudding. You can toss in there a whole array of goodies. We stopped at almonds and pistachios. Did we mention this is also temple food and can be consumed by the gods, too? So why wait?! Give it a try!

Yorkshire Pudding Mini-Sandwiches

Yorkshire Pudding Mini-Sandwiches

Ingredients Needed for Yorkshire Pudding Mini-Sandwiches

2 tablespoons of olive oil
⅓ cup milk
2 eggs
⅓ cup flour
3 ounces of mozzarella
1 ounce sun-dried tomatoes, cut into strips
2 fresh basil leaves
3 ounces of feta cheese, cubed
3 ounces of bacon (2 strips)
1 tablespoon fresh parsley, chopped
3 ounces of ham, cut into strips
2 ounces of cheddar, grated
1 tablespoon spring onion, chopped

How to Make Yorkshire Pudding Mini-Sandwiches

  1. Heat the oven. Divide the olive oil between the cups of a 6-cupped muffin pan.
  2. Heat for 10 minutes at 360⁰F/180⁰C.
  3. Add the milk, eggs, and flour to a pitcher. Blend them until even using a hand blender.
  4. Distribute the mixture between the 6 cups of the muffin cup. Bake for 12 – 14 minutes at 430⁰F/220⁰C.
  5. Cut the puddings horizontally in half and start putting together the mini-sandwiches. Make the first two with 2 mozzarella slices, 1/2-ounce sun-dried tomatoes, 1 basil leaf, and one more mozzarella slice each.
  6. Make the next two with 1/2-ounce feta, 1/2-ounce bacon, and 1/2 tablespoon fresh parsley each.
  7. Make the last two with 1-ounce ham strips, 1-ounce Cheddar, and 1/2 tablespoon of chopped spring onion each.
  8. Bake for 10 minutes at 360⁰F/180⁰C.

This is not a twist on the Yorkshire pudding but rather a hybrid between the known English dish and the burger sandwich. The result is colorful mini-sandwiches stuffed with 3 types of cheese, sun-dried tomatoes, bacon, and ham.

Chia Raspberry Pudding

Chia Raspberry Pudding

Ingredients Needed for Chia Raspberry Pudding

3.5 ounces of raspberry, frozen
2 bananas, sliced
3.5 ounces of greek yogurt
2 tablespoons of chia seeds
¼ cup milk, low fat
rolled oats (for garnish)
coconut flakes (for garnish)

How to Make Chia Raspberry Pudding

  1. Set up your large blender.
  2. Add the raspberries, bananas, greek yogurt, chia seeds, and milk.
  3. Blend everything until smooth.
  4. Serve with some topped rolled oats and coconut flakes.

For those of you who are in a hurry, we have prepared a nice breakfast to serve just before leaving for work. Ready in just 5 minutes! Perfect for warm summer mornings, this chia raspberry pudding is quite refreshing, and can even be made and stored the night before.

Chocolate Pudding Tart

Chocolate Pudding Tart

Ingredients Needed for Chocolate Pudding Tart

1 tablespoon butter
1 puff pastry sheet, thawed
2 cups of milk
¼ cup sugar
3 ounces of instant chocolate pudding

How to Make Chocolate Pudding Tart

  1. Grab a round tart tray, around 10 inches (25 cm) in diameter and grease its bottom with butter.
  2. Cover the bottom and sides of the tray with the puff pastry, slicing off the excess pastry.
  3. Lay a sheet of parchment paper on top of the dough and place something heavy on it (some dried beans would do just fine) in order for the dough to maintain its shape.
  4. Slide the tray into the oven for the next 35 minutes at 350 degrees F/175 degrees C.
  5. Heat a saucepan over medium heat and pour the milk in it. Keep around 50 ml of milk for later.
  6. Add the sugar in the saucepan and whisk.
  7. Mix the remaining milk and pudding in a separate bowl.
  8. Pour the mixture over the milk and cook the pudding according to the instructions on the package.
  9. Take the pastry out of the tray and pour the pudding over it. Level it with a spatula.
  10. Refrigerate for the next 2 hours.

We know you love chocolate pudding. And who can blame you? We love it also. But let’s try using it to make a nice dessert. Like this chocolate pudding tart. All you will need next is a tart crust (you can use puff pastry to speed things up) and your delicious dessert is up and ready.

Coconut Chocolate Pudding

Coconut Chocolate Pudding

Ingredients Needed for Coconut Chocolate Pudding

1½ cups of organic coconut cream
½ cup raw cocoa powder
6 tablespoons of maple syrup
¾ teaspoon sea salt
coconut whipped cream
dark chocolate, crumbled

How to Make Coconut Chocolate Pudding

  1. Add the coconut cream, raw cocoa powder, and maple syrup to a saucepan and place it over low heat. Whisk gently until smooth.
  2. Whisk and simmer for about 2 minutes, or until the mixture begins to make small bubbles. Remove from heat and stir in the sea salt.
  3. Pour the soft mixture into 4 individual bowls and let the pudding cool, then refrigerate overnight for a thick creamy pudding.
  4. Serve with coconut whipped cream and dark chocolate chunks.

If you’re on a dairy-free diet, you might have trouble finding desserts that you can eat. But not impossible! This homemade coconut chocolate pudding is fantastic, dairy-free, and you can learn to make it right now!

Pain au Chocolat Pudding

Pain Au Chocolat Pudding

Ingredients Needed for Pain Au Chocolat Pudding

7 egg yolks
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups of double cream
½ cup milk
2 tablespoons of nutella
7 pain au chocolat

How to Make Pain Au Chocolat Pudding

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Add the egg yolks in a large bowl.
  3. Add the powdered sugar, vanilla extract and whisk until smooth.
  4. Next, pour the double cream, milk, and Nutella. Whisk until smooth.
  5. Combine both wet mixtures and slowly mix until homogenous. Refrigerate for the next 30 minutes.
  6. Cut each pain au chocolat into three equal pieces across widthways.
  7. Lay them side up in a baking dish. Pour the wet mixture over them.
  8. Slide the tray into the oven for the next 35 minutes.

Inspired from bread pudding, but with a slight twist. The bread is replaced here with pain au chocolat, but you can also use chocolate croissants instead. Their soft texture and chocolaty flavor will go hand in hand with eggs, cream, and Nutella when cooked into the oven. Prepare to be surprised by a simple, yet classy dessert.

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