Favorite Puff Pudding Recipes

CREAM PUFFS

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

FAVORITE PUFF PUDDING

Steps:

• Preheat oven to 325 degrees.
• Beat butter, sugar and lemon peel in large bowl until light and fluffy.
• Beat in egg yolks.
• Stir in lemon juice, flour, cereal and milk.
• (Mixture will look curdled, but this will not affect finished product).
• In a separate bowl, beat egg whites to stiff peaks.
• Gently stir in beaten egg whites.
• Pour into greased 1 quart baking dish.
• Place dish in a pan of hot water.
• Bake for about 1 hour or until top is golden brown and pudding begins to pull away from the side of the dish.
• (Pudding will have a cake-like layer on top with custard below).
• Serve warm or cold with cream or whipped cream, if desired.
• Variation: Mix ingredients as directed, and pour into 5 (5-oz) or 4 (6-oz) custard or souffle cups.
• Bake at 325 degrees for 40 minutes or until tops are golden brown and pudding begins to pull away from the side of the dish.
• Substitutions: You may substitute honey for sugar, and 2% milk for whole milk.
• Enjoy!

BEST YORKSHIRE PUDDINGS

Steps:

• Heat oven to 230C/fan 210C/gas 8.
• Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
• To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
• Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
• Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
• Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
• Serve immediately. You can now cool them and freeze for up to 1 month.

BEST EVER CREAM PUFFS WITH VANILLA FILLING

Steps:

• preheat oven to 450 degrees.
• bring butter/margarine and water to a boil in medium saucepan.
• take off heat
• stir in all flour and salt until it balls up.
• let cool 10 minutes
• beat in eggs, one at a time.
• drop by spoonfuls onto greased cookie sheet.
• bake for 15 minutes.
• reduce heat to 325 degrees.
• bake for 25 minutes.
• Do Not Open The Oven during this time.
• Start the cream filling during cooking.
• mix instant pudding with milk.
• add cool whip
• blend until smooth.
• slice open shells and fill with filling.
• sprinkle with powdered sugar.