Blackforestricepudding Recipes

BLACK FOREST PUDDING CAKE

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 CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line two muffin tins with cupcake liners.
• Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Mix in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth.
• Pour batter into prepared muffin tins, filling each liner about half-full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes.
• Cut tops off the cooled cupcakes. Remove a small amount of the center of each cupcake. Fill the centers with a small dab of black cherry jam. Put the tops back on, covering the jam.
• Combine heavy cream, sucralose sweetener, and vanilla extract in a large bowl. Whip until soft peaks form. Place in the refrigerator until chilled.
• Place whipped cream in a piping bag fitted with a round or star tip. Frost each cupcake with a swirl of whipped cream. Top each one with a maraschino cherry and grated chocolate.

BLACK FOREST RICE PUDDING

Steps:

• If using soy equivalent of buttermilk, mix together soy milk and lemon juice; allow to sit 10 minutes.
• Cook buttermilk, cocoa, and honey in a saucepan over medium-low heat, stirring until the cocoa and honey are dissolved.
• Add the cooked rice and bring to a boil over medium-high heat, stirring constantly.
• Cover, lower heat, and simmer 20-30 minutes or until the buttermilk is almost absorbed, stirring occasionally.
• You may need to leave the lid slightly ajar at first to prevent it from boiling over.
• Stir in vanilla and chopped cherries.
• Heat through and serve warm or chill and serve cold.
• Garnish with leftover cherries, if desired.

EASY AND QUICK BLACK FOREST PUDDING

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.

BLACK FOREST TORTE

Steps:

• Preheat oven to 375 degrees F. Grease and flour two 8-inch round cake pans.
• Prepare, bake and cool cake according to package directions.
• Beat whipping cream in a large bowl until soft peaks form. Add sugar gradually.
• To assemble, place one cake layer on serving plate. Spread two-thirds cherry pie filling on cake to within 1/2-inch of edge. Spread 1.5 cups whipped cream mixture over cherry pie filling. Top with second cake layer. Frost sides and top with remaining whipped cream mixture. Spread remaining cherry pie filling on top to within 1-inch of edge. Refrigerate until ready to serve.

BLACK FOREST PUDDING

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.

BLACK RICE PUDDING

Steps:

• Place the milk and cream in a two-quart heavy saucepan with the lemon zest and cardamom seeds. Bring to a boil, reduce heat and simmer, uncovered, for about 1 hour, until reduced to about 4 cups. Strain the thick milk mixture, and discard solids and seasoning ingredients.
• Meanwhile, combine the rice and 2 cups of water with salt, if desired, and bring to a boil. Reduce heat and simmer, covered, about half an hour, or until all the liquid has been absorbed and the rice is very soft. If the liquid is used up before the rice is cooked, add more boiling water a little at a time. Combine the strained milk and the rice, and cook at a slow simmer, stirring occasionally, for 30 minutes.
• Put the rice flour and cornstarch in a small bowl, and slowly stir in a few tablespoons of the cooking liquid to make a very smooth paste. Stir the paste slowly into the simmering milk and rice, and cook 10 more minutes, stirring constantly. Add the vanilla and sugar, and continue cooking for 10 to 15 minutes, or until the mixture is very thick but not solid.
• Serve warm or at room temperature (not chilled), garnishing with chopped pistachios if desired.