Pudding :)

Pudding 😃

  

Pudding is a kind of food that can be either a dessert or a savory dish. The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage", referring to encased meats used in medieval European puddings.[1]
In the United Kingdom and some of the Commonwealth countries, the word pudding can be used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the UK, pudding is used as a synonym for a dessert course.[2] Dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding, steamed cake mixtures such as Treacle sponge pudding with or without the addition of ingredients such as dried fruits as in a Christmas pudding.[2] Savory dishes include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding.
In the United States and some parts of Canada, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar collagen agent such as the Jell‑O brand line of products.
In Commonwealth countries these puddings are known as custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin based. Pudding may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from the origin as British dishes.


Baked, steamed and boiled puddings

The original pudding was formed by mixing various ingredients with a grain product or other binder such as butter, flour, cereal, eggs, and/or suet, resulting in a solid mass. These puddings are baked, steamed or boiled. Depending on its ingredients, such a pudding may be served as a part of the main course or as a dessert.
Boiled or steamed pudding was a common main course aboard ships in the Royal Navy during the 18th and 19th centuries. Pudding was used as the primary dish in which daily rations of flour and suet were prepared.
Steamed pies consisting of a filling completely enclosed by suet pastry are also known as puddings. These may be sweet or savory and include such dishes as steak and kidney pudding.

Creamy puddings


Instant dessert pudding
The second and newer type of pudding consists of sugar, milk, and a thickening agent such as cornstarch, gelatin, eggs, rice or tapioca to create a sweet, creamy dessert. These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven, often in a bain-marie. These puddings are easily scorched on the fire, which is why a double boiler is often used; microwave ovens are also now often used to avoid this problem and to reduce stirring.
Creamy puddings are typically served chilled, but a few, such as zabaglione and rice pudding, may be served warm. Instant puddings do not require boiling and can therefore be prepared more quickly.
This pudding terminology is common in North America and some European countries such as the Netherlands, whilst in Britain egg-thickened puddings are considered custards and starch-thickened puddings called blancmange.

 from : https://en.wikipedia.org/wiki/Pudding



😋Salted caramel popcorn pots

 

 

 

 

 

  




 

 

Ingredients

  • 400ml double cream
  • 200ml milk
  • 140g toffee popcorn, plus a little to serve
  • 2 gelatine leaves
  • 4 tbsp caramel from a can (we used Carnation)
  • ¼-½ tsp flaky sea salt

    Method

    1. Pour the cream and milk into a large pan, add the popcorn and bring to a gentle simmer, pushing the popcorn under the liquid and squashing gently on the bottom of the pan. Bubble for 1 min, then remove from the heat, transfer to a jug and chill for at least 6 hrs, or preferably overnight.
    2. Strain the popcorn cream back into a clean pan and gently reheat, discarding the remaining bits of popcorn. Meanwhile, place the gelatine leaves in cold water to soften for 3-5 mins. When the popcorn cream is steaming and the gelatine is soft, remove it from the water and squeeze out any excess drops. Place in the hot popcorn cream and stir until dissolved. Set aside to cool a little.
    3. Mix the caramel with the sea salt – start with 1/4 tsp, taste, then add more if you think it needs it. Divide the salted caramel between 2 glasses or pots. Pour the popcorn cream on top and chill for at least 2 hrs, or overnight.
    4. Serve each pot topped with a few pieces of toffee popcorn and dive in!

      from : https://www.bbcgoodfood.com/recipes/salted-caramel-popcorn-pots
      5.  

    Vanilla Pudding 😏

     

     

     

     

     

     

    Ingredients

    • 1/3  cup sugar
    •   2   tablespoons cornstarch
    • 1/8  teaspoon salt
    • 2   cups milk
    • 2   large egg yolks, slightly beaten
    • 2   tablespoons butter or margarine, softened
    • 2   teaspoons vanilla

    Steps

    1.  In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
    2. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
    3. Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.
       
      form : https://www.bettycrocker.com/recipes/vanilla-pudding/a3d71027-0a2a-481a-a8b3-84c1468709cf 
       
       

    Hot Fudge Pudding Cake 

       
       






    Ingredients

    Cake

    •   1/4  cups all-purpose flour 
    • 3/4  cup sugar
    • 1/4  cup unsweetened baking cocoa
    • 1 1/2teaspoons baking powder
    • 1/2teaspoon salt
    • 1/2cup milk
    • 2tablespoons butter or margarine, melted
    • 1teaspoon vanilla

    Pudding Mixture

  • 1 cup sugar
  • 1/4 cup unsweetened baking cocoa
             Dash salt
  • 1 1/3 cups boiling water

        Steps 

  1. Heat oven to 350°F. In medium bowl, mix flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder and 1/2 teaspoon salt. Stir in milk, butter and vanilla until well blended. Spread batter in ungreased 8-inch square or 9-inch round cake pan.
  2. In small bowl, mix 1 cup sugar, 1/4 cup cocoa and dash salt. Sprinkle evenly over batter. Pour boiling water over sugar mixture.
  3. Bake 40 to 50 minutes or until center is set and firm to the touch. Serve warm. If desired, serve with ice cream. Store in refrigerator.


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