Black Forest Pudding Recipes

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BLACK FOREST PUDDING CAKE



Black Forest Pudding Cake image

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 pound frozen cherries, thawed
1/4 cup sugar
1/4 cup brandy
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
Kosher salt
1/2 cup chocolate pudding
1/2 cup frozen whipped topping, thawed
2 tablespoons unsalted butter, at room temperature
Four 1-inch-thick slices store-bought chocolate pound cake
Shaved dark chocolate, for garnish

Steps:

  • For the sauce: Add the frozen cherries, sugar and 2 tablespoons water to a small saute pan over medium heat and stir to combine. Add the brandy and flambe or cook until the alcohol burns off. Add the lemon juice, vanilla extract and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the cherry sauce is thick and bubbly, about 20 minutes. Remove from the heat and allow the sauce to cool, about 10 minutes.
  • For the pudding: Mix together the pudding and whipped topping in a small bowl.
  • For the cake: Spread the butter generously on both sides of the pound cake slices. Toast the cake in a dry frying pan over medium-low heat, 1 minute per side. Spoon the boozy cherry sauce over the toasted pound cake and finish with a dollop of the whipped chocolate pudding. Sprinkle with shaved dark chocolate.

BLACK FOREST PARFAITS



Black Forest Parfaits image

Black Forest Parfaits are guaranteed to sweeten up a meal, whether you're dining indoors or out, assures Barbara Rudolph of Sevierville, Tennessee. With only five ingredients, you can whip them up in no time!

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 5

2 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 can (21 ounces) cherry pie filling, divided
2 cups whipped topping, divided
6 maraschino cherries with stems, optional

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup pie filling; gently fold in 1 cup whipped topping. , Spoon half of the pudding mixture into six tall glasses or cups. Top with remaining pie filling, pudding mixture and whipped topping. Garnish with cherries if desired.

Nutrition Facts : Calories 296 calories, Fat 7g fat (6g saturated fat), Cholesterol 11mg cholesterol, Sodium 330mg sodium, Carbohydrate 53g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.

BLACK FOREST PANETTONE PUDDING



Black Forest Panettone Pudding image

My chocolate-cherry bread pudding uses Panettone, the holiday bread people often receive but aren't sure how to use. I make a glorious sauce for it using ice cream. -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 11

3 large eggs
1-1/2 cups half-and-half cream
1-1/2 teaspoons almond extract
6 cups cubed panettone bread (2-inch cubes, about 12 ounces)
1 cup semisweet chocolate chips
1 cup sliced fresh or frozen pitted dark sweet cherries, thawed
1 cup sliced almonds, toasted
VANILLA BUTTER SAUCE:
1/4 cup unsalted butter
1/4 cup packed light brown sugar
1 cup vanilla bean ice cream

Steps:

  • Preheat oven to 350°. Whisk together eggs, cream and extract. Add panettone cubes; soak 3 minutes, turning to coat. Meanwhile, pulse chocolate chips in a food processor until finely ground., In a greased 9-in. deep-dish pie plate, layer half of each of the following: cubed panettone, ground chocolate, cherries and almonds. Repeat layers. Bake until a knife inserted in the center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter over medium heat in a small saucepan. Whisk in brown sugar until sauce resembles caramel. Stir in ice cream; simmer over low heat until it coats a spoon, about 5 minutes. Transfer to a bowl to cool completely. Sauce will thicken as it cools. Serve with bread pudding.,

Nutrition Facts : Calories 420 calories, Fat 25g fat (12g saturated fat), Cholesterol 108mg cholesterol, Sodium 106mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 3g fiber), Protein 8g protein.

QUICK BLACK FOREST CAKE



Quick Black Forest Cake image

This version of Black Forest cake gets you an easy, delicious, and moist cake by using cherry pie filling and devil's food cake mix.

Provided by Donna

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 18

Number Of Ingredients 8

1 (18.25 ounce) package devil's food cake mix with pudding
3 eggs
1 tablespoon almond extract
1 (21 ounce) can cherry pie filling
1 ½ cups semisweet chocolate chips
1 tablespoon butter
2 tablespoons milk
½ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
  • Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
  • To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
  • Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

Nutrition Facts : Calories 263.4 calories, Carbohydrate 41.7 g, Cholesterol 38.5 mg, Fat 9.7 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 4.7 g, Sodium 235.7 mg, Sugar 23.5 g

BLACK FOREST TRIFLE



Black Forest Trifle image

A trifle layered in a glass bowl that makes a beautiful display. Rich, yet light. Simple, yet still impressive and colorful. I've made it several times for family holidays and it is always a hit!

Provided by BRENDAJST

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 2h15m

Yield 16

Number Of Ingredients 4

1 (12 ounce) package frozen pound cake, thawed and cut into cubes
2 (21 ounce) cans cherry pie filling
1 (12 ounce) jar hot fudge ice cream topping, warmed
4 cups frozen whipped topping, thawed

Steps:

  • Put about half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. Repeat layers.
  • Drizzle some of the hot fudge over the top layer of whipped topping. Dollop small amounts of the cherry pie filling decoratively over the whipped topping.
  • Cover bowl with plastic wrap and refrigerate at least 2 hours.

Nutrition Facts : Calories 298.3 calories, Carbohydrate 47.7 g, Cholesterol 46.4 mg, Fat 11.3 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 7.5 g, Sodium 152.9 mg, Sugar 18.9 g

EASY AND QUICK BLACK FOREST PUDDING



Easy and Quick Black Forest Pudding image

I can't remember where I got this from. But I keep a can of cherries in the cupboard, a sachet of the pudding mix and knowing that the corner shop stocks cream, have always got a posh pud on hand for unexpected guests. Use deep glasses so that the layers can be seen. You want the light to shine through the cherries. The original recipe called for chocolate instant pudding, but my family prefers toffee flavour. Oh, and I always make twice as much because people always want seconds.

Provided by Sherrie-pie

Categories     Dessert

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

1 (50 g) package instant chocolate pudding mix
300 ml milk (or as indicated on the packet of pudding mix)
1 (400 g) can cherry pie filling
1 (300 ml) carton whipping cream (or a can of squirty cream)
fresh cherries or flaked chocolate, to decorate

Steps:

  • Divide the cherry pie filling amongst four glasses.
  • Make the chocolate pudding according to instructions, using the milk.
  • Divide it amongst the four glasses.
  • Top with swirled whipped cream.
  • Toppings:.
  • flaked chocolate and/or fresh cherries.

Nutrition Facts : Calories 455.3, Fat 29.4, SaturatedFat 18.2, Cholesterol 108.1, Sodium 259.6, Carbohydrate 44.4, Fiber 1.1, Sugar 6.5, Protein 4.5

BLACK FOREST PUDDING



Black Forest pudding image

This spin on summer pudding is packed with cherries, blackberries, black grapes, blueberries, blackcurrants and a splash of Cassis liqueur

Provided by Sarah Cook

Categories     Dessert

Time 1h

Number Of Ingredients 10

sunflower oil , for greasing
300g blackberry
300g dark cherry , halved and stoned, or quartered if large
200g small black seedless grape
140g golden caster sugar
200g blackcurrant
200g blueberry
4 tbsp crème de cassis
400g medium-sliced white bread
clotted or single cream , to serve (optional)

Steps:

  • Brush a 1.5-litre pudding basin with oil - if you don't have a 1.5-litre pudding basin, use a smaller one and serve any fruit that won't fit on the side. Line the basin with a double layer of cling film, overhanging the basin at the top.
  • Put the blackberries, cherries, grapes and sugar in a saucepan with 3 tbsp water. Cover and gently heat, stirring occasionally, until the sugar has melted and the fruit is syrupy. Add the currants and blueberries, cover and cook gently for 2 mins more until the fruit is just softened. Take off the heat and cool.
  • Strain the fruit into a colander set over a bowl. Leave for 5 mins to drain well, then stir the cassis or Ribena into the captured juices. Trim the crusts from the bread slices and discard, losing as little bread as possible. Then use a pastry brush to spread a little of the berry juices over one side of each slice. Cut a circle from 1 slice (or 2 semi-circles from 2 slices) that will neatly cover the base of the basin, and push in - juice-side down.
  • Reserve some bread so that you have enough to cover the top of the basin, then halve the remaining slices into fat fingers - trimming to the correct length to line the sides of the basin. Then, juice-side down, work round the basin, overlapping the edges of the bread slightly and pressing them to stay in place, until the basin is completely lined with bread. Patch any gaps with scraps.
  • Reserve a couple of spoonfuls of fruit to serve, then spoon the remainder into the bread-lined basin, squishing the fruit down to level it. Reserve 150ml of the juices with the reserved berries, then pour the rest into the basin, concentrating on pouring it around the edges to soak into the bread. Jigsaw the reserved bread to neatly cover the top and seal in the fruit, this time placing it juice-side up. Loosely cover the top of the basin with cling film. Find a small plate that will fit snugly inside the basin so it is in contact with the pudding and add 4 x 400g cans to weigh it down. Chill overnight with the reserved juice and berries.
  • To serve, unwrap and invert the basin onto a serving plate with a lip to hold any juices. Lift off the basin, holding the cling film down tightly as you pull to help you remove it. Peel off the cling film round the pudding. If you've any white bread patches visible, spoon over some juice to colour it. Spoon the rest of the berries and juice onto the top of the pud and serve with clotted or single cream, if you like.

Nutrition Facts : Calories 269 calories, Fat 1 grams fat, Carbohydrate 54 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

BLACK FOREST BREAD PUDDING



Black Forest Bread Pudding image

Make and share this Black Forest Bread Pudding recipe from Food.com.

Provided by Queenkungfu

Categories     Dessert

Time 3h25m

Yield 17 serving(s)

Number Of Ingredients 11

1/3 cup butter, softened
12 ounces dark rye bread (bread sliced 1/2 inch thick)
1 (12 ounce) package pitted frozen dark sweet cherries (you can also use a 16 oz. package)
2 (12 ounce) packages semisweet chocolate pieces
1/2 teaspoon ground cinnamon
3 1/4 cups whipping cream
3/4 cup sugar
8 eggs
1/2 teaspoon almond extract
whipped cream (opptional)
sliced almonds (optional)

Steps:

  • Butter a 3 quart rectangular baking dish with some of the butter.
  • Spread remaining butter on bread slices.
  • Place bread slices in baking dish, overlapping, if necessary, to fit.
  • Sprinkle with frozen cherries, half the chocolate pieces, and the cinnamon; set aside.
  • In a medium saucepan combine remaining chocolate pieces, 1 cup of the whipping cream, and the sugar. Heat and stir till the chocolate is melted. Gradually stir in remaining cream.
  • Beat eggs in a very large bowl.
  • Stir in melted chocolate mixture and almond extract.
  • Slowly pour over bread in dish.
  • Cover and chill 2 hours or overnight.
  • Preheat oven to 325 degrees.
  • Uncover bread pudding and place baking dish on a foil lined baking sheet.
  • Bake for 70 to 80 minutes or until an instant read thermometer register 160 degrees when inserted into middle.
  • Cool on a wire rack at least 45 minutes.
  • Serve warm.
  • Garnish with whipped cream and almonds.

Nutrition Facts : Calories 535.6, Fat 34, SaturatedFat 19.9, Cholesterol 172.6, Sodium 210.4, Carbohydrate 51, Fiber 4.3, Sugar 35.2, Protein 7.7

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