Grandmas English Pudding Recipes

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GRANDMA'S YORKSHIRE PUDDING



Grandma's Yorkshire Pudding image

These are delicious Yorkies! Very easy too! Serve with roast beef or pork, as this recipe requires meat drippings.

Provided by IBELLIBIE

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 40m

Yield 6

Number Of Ingredients 5

2 eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon salt
1 cup beef drippings

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C). Place about a tablespoon of beef drippings into each cup of a 6 cup muffin tin.
  • In a medium bowl, whisk eggs until well blended. Stir in the milk, flour and salt. Fill the muffin cups about half way.
  • Bake for 15 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 15 minutes.

Nutrition Facts : Calories 475.4 calories, Carbohydrate 17.9 g, Cholesterol 102.9 mg, Fat 42.1 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 16.5 g, Sodium 487.5 mg, Sugar 2.1 g

GRANDMA'S OLD FASHIONED BREAD PUDDING WITH VANILLA SAUCE RECIPE - (3.9/5)



Grandma's Old Fashioned Bread Pudding with Vanilla Sauce Recipe - (3.9/5) image

Provided by francesn

Number Of Ingredients 15

PUDDING:
4 cups white bread, cubed, about 8 slices
1/2 cup raisins
2 cups milk
1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla
1/2 teaspoon ground nutmeg
SAUCE:
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla

Steps:

  • PUDDING: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted, about 4 to 7 minutes. Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil, about 5 to 8 minutes. Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.

GRANDMA'S ENGLISH MUFFIN BREAD



Grandma's English Muffin Bread image

Like english muffins, slices of this bread must be toasted to taste right. Grandma used to bake this in large greased cans coated with cornmeal, which added to the english muffin appearance. Today she uses non-stick pans.

Provided by Stephanie Knewasser

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 3h20m

Yield 24

Number Of Ingredients 7

3 cups all-purpose flour
2 ¼ teaspoons active dry yeast
½ tablespoon white sugar
1 teaspoon salt
⅛ teaspoon baking powder
1 cup warm milk
¼ cup water

Steps:

  • Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the dough cycle.
  • Divide dough into two unequal parts, and shape into loaves. Place in one 9 x 5 inch loaf pan and one 7 x 3 inch loaf pan; non-stick pans are preferable, but greased and floured normal pans will suffice. Cover, and allow to raise until doubled in size.
  • Bake at 400 degrees F (205 degrees C) for about 15 minutes. Grandma bakes hers longer for a more browned and chewier crust.

Nutrition Facts : Calories 64.1 calories, Carbohydrate 12.8 g, Cholesterol 0.8 mg, Fat 0.4 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 0.2 g, Sodium 104.1 mg, Sugar 0.8 g

GRANDMOTHER'S BREAD PUDDING



Grandmother's Bread Pudding image

This recipe comes from my grandmother who raised me. Besides looking after my siblings and me, she worked the farm and ran another business on the side. How she did all that, I'll never know! She's a tremendous cook and the goodies from "Edith's Kitchen" are always welcomed and eagerly devoured - this bread pudding is one of the best!

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 9 servings.

Number Of Ingredients 14

PUDDING:
1 cup sugar
2 large eggs, beaten
2 cups whole milk
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
4 cups day-old torn white or French bread
1 cup raisins
CUSTARD SAUCE:
3 large egg yolks
3/4 cup sugar
1/4 cup cornstarch
3 cups whole milk
2 teaspoons vanilla extract

Steps:

  • For pudding, combine first five ingredients in a large bowl. Add bread and raisins; mix well. Turn into a greased 9-in. square baking pan. Bake at 350° for 50 minutes. , Meanwhile, for sauce, combine yolks, sugar and cornstarch in the top of a double boiler. Gradually add milk, stirring until smooth. Cook over boiling water, stirring constantly, until the mixture thickens and coats a metal spoon. Remove from the heat and stir in vanilla. Serve pudding and sauce warm or chilled.

Nutrition Facts : Calories 379 calories, Fat 8g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 169mg sodium, Carbohydrate 69g carbohydrate (55g sugars, Fiber 1g fiber), Protein 9g protein.

GRANDMA'S CHEESE PUDDING



Grandma's Cheese Pudding image

Grandma's Cheese Pudding Recipe is a traditional British dish that is easy to make and will quickly become one of your family's favorites.

Provided by Cook It Simply

Categories     Cheese Puddings     Puddings

Number Of Ingredients 6

2 pints milk
4 oz fresh breadcrumbs
1 lb cheddar cheese (grated)
8 eggs
1 tsp french mustard
salt and freshly ground pepper

Steps:

  • Bring the milk to the boil in a saucepan. Put the breadcrumbs into a bowl and pour the milk over. Stir in the cheese.
  • In a bowl, lightly beat the eggs with the mustard and with the milk and breadcrumbs. Season.
  • Butter a large, shallow 2.8 litre (5 pint) ovenproof dish well and pour in the cheese pudding mixture. Bake in the oven at 180°C (350°F) mark 4 for about 45 minutes, until lightly set and golden.
  • Serve with a mixed salad

Nutrition Facts : Calories 407 kcal, Carbohydrate 18 g, Protein 25 g, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 235 mg, Sodium 541 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 10 g, ServingSize 1 serving

GRANDMA'S ENGLISH TRIFLE



Grandma's English Trifle image

This scrumptious trifle recipe is a family heirloom. My grandmother would make an enormous dish of it for Saturday night dinners when they often had guests. If there were leftovers, they'd eat that English trifle dessert every night that week until it was gone! -Ruth Verratti, Gasport, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 8

1 prepared loaf pound cake or 1 package (10-3/4 ounces) frozen pound cake, thawed
1/4 to 1/2 cup raspberry jam
1 package (3 to 3-1/2 ounces) regular or instant vanilla pudding mix
2-1/2 cups 2% milk
1 cup chilled heavy whipping cream
3 tablespoons confectioners' sugar
Slivered almonds
Maraschino cherries, halved

Steps:

  • Slice pound cake in half horizontally. Spread with jam and replace top of cake. Slice cake into 9 pieces. Line the sides and fill the center of a 2-qt. glass serving bowl with cake pieces. Prepare pudding with milk. Pour over cake. Chill. Beat cream and sugar until soft peaks form; spread over cake and pudding. Chill at least 4 hours. Garnish with almonds and cherries.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 176mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.

GRANDMA'S ENGLISH PUDDING



Grandma's English Pudding image

This recipe was handed down to my mother from my dad's mom. Grandma always served this at Christmas dinner.

Provided by Chef Ronald R.

Categories     Dessert

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups flour
1 teaspoon salt
1/2 lb suet
1 cup raisins
1 cup sugar
2 tablespoons cinnamon
2/3 cup sugar
3 tablespoons cornstarch
2 cups water
1 teaspoon vanilla
1 teaspoon butter
water

Steps:

  • Combine flour and salt and add enough water to make a firm dough. Role out dough and cover with fine chopped suet, raisins, sugar and cinnamon.
  • Roll up like a jelly roll, then role securely in cheese cloth and tie the ends with string.
  • Place in a large pot and cover with water. Bring to a boil and simmer for 1 1/2 hours. Keep water well over the pudding.
  • Mix sauce ingredients and bring to a boil. Simmer to thickness desired and then take off range. Add vanilla or desired flavoring along with butter.
  • Slice pudding, spoon over sauce and serve hot.
  • NOTE: Ask you butcher or friendly meat department for suet.

Nutrition Facts : Calories 1187.3, Fat 55.3, SaturatedFat 30.5, Cholesterol 41.2, Sodium 601.2, Carbohydrate 168.1, Fiber 4.9, Sugar 105.1, Protein 8.6

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