MICROWAVE SPONGE PUDDING
A very simple microwave sponge pudding in less than 15 minutes with a texture between a sponge and a steamed pudding. I often add 2 tablespoons of jam or syrup to the bottom of the final bowl. Serve hot with custard.
Provided by ButtercupBento
Categories World Cuisine Recipes European UK and Ireland English
Time 14m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Mix in the egg and milk gradually, so as not to curdle the butter. Sift in the flour, and fold in gently. Transfer to a 1 pint microwave-safe bowl.
- Cover, and cook for 3 1/2 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. Serve hot.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 24.6 g, Cholesterol 77.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 7.8 g, Sodium 300.8 mg, Sugar 13 g
BAKED INDIAN PUDDING WITH MAPLE SYRUP
Delicious baked pudding with maple syrup. Great for that Thanksgiving or Easter feast. Served warm, but also great cold. Great with ice cream or light cream on top.
Provided by NB Roy
Categories Desserts Custards and Pudding Recipes
Time 3h5m
Yield 8
Number Of Ingredients 11
Steps:
- Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.
- Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.
- Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 43.4 g, Cholesterol 65.1 mg, Fat 7 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 4 g, Sodium 393.7 mg, Sugar 33 g
INDIAN PUDDING
The name for this time-honored dessert probably is derived from the fact that it was prepared with cornmeal, which the early American settlers strongly associated with the Indians. Similar in texture to thick porridge, this easy-to-make classic is great on a cold day when you want something warm, comforting and sweet.
Categories Dairy Dessert Bake Cornmeal Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract.
- Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.
INDIAN PUDDING (MICROWAVE)
Make and share this Indian Pudding (Microwave) recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- put butter in microwave dish for i minute, set aside.
- in 3 qt micro casserole combine milk, molasses, sugar, cornmeal, cinnamon, nutmeg, ginger and cover.
- cook on hi for 5-10 minutes until thickened, stirring once meanwhile beat eggs into melted butter, and add vanilla.
- add to casserole pan, stirring constantly.
- por into 6 ramekins and put in a circle in the microwave.
- cook uncovered for 10-12 minutes on medium.
- let stand 10 minutes.
- to serve, loosen with a knife and invert onto plates.
INDIAN PUDDING
Steps:
- Preheat the oven to 325 degrees. Butter a 9 x 5 x 3 inch Pyrex loaf pan.
- Combine the milk and cornmeal in a medium stainless or enamel saucepan. Cook over moderate heat, whisking constantly, until mixture comes to a boil. Reduce heat to low and continue stirring until it is as thick as oatmeal.
- Add the sugar, brown sugar, molasses, salt, butter, cloves and 2 cups of the half and half. Stir to combine. Bring the mixture back to a boil and transfer to the prepared loaf pan.
- Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the loaf pan. Bake for 1 hour, stirring once after the first half hour.
- Press the grated ginger against a fine sieve or squeeze it in a square of cheesecloth to extract 1 or 2 tablespoons of juice. After the pudding has baked for 1 hour, add the ginger juice and the remaining cup of half and half and stir to mix. Bake for an additional hour, stirring again after half an hour. Serve immediately in small bowls or cups, or store in the refrigerator and reheat, stirring, over low heat.
MY BEST AND EASY INDIAN PUDDING
I have been making Indian pudding for ages, since I was 12 in fact. My first recipe, for the two years that I used it, came from Yankee Magazine and while it tasted good it was far too firm, nearly slice-able. Ever since that first year I made Indian pudding I have been the designated maker when in the country. I have used and tried many many recipes in 31 years and none really were what I was looking for. I wanted that soft consistency that did not whey when cooked. I have seen hundreds of recipes stating that it should whey (separate a bit) and I just do not like it. So I set out to do my own and in an easier way. Most New Englanders I know, though some do, would not dream of adding raisins, dried or fresh apples, nuts, eggs or tapioca though I have seen recipes with all of these and worse. This is heart warming, fragrant, a bit spicy and a pudding with that lovely soft consistency. Can I give exact cooking times? No, sorry, but just as flour, all corn meal will take it's own time so I will work here with consistencies not times. This is an all stove top method and I made one last night while watching a tv program. I simply came out to the kitchen on the commercials to stir. The key is keeping the stove on low once it has been turned to low. We also love this for breakfast and would never serve with whipped cream. Go anywhere in Maine and you will get ice cream on it as it should be! This is a 'not too sweet' version as most use sugars and molasses and I do not. I have never had a lump in my pudding using this recipe. I have had Indian pudding since I was 2, one bowl and I am in heaven I just know it. This looks like many steps though it really isn't and is a no fuss recipe. This is a good make ahead one too. Enjoy! c.2006
Provided by Hajar Elizabeth
Categories Breakfast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Using a non stick (or heavy bottomed) sauce pan add milk and heat on medium heat until nearly bubbling at the edges and steaming.
- Slowly whisk in the meal and whisk slowly until the meal is suspended in the milk, meaning none hanging out at the bottom of the pot. Continue whisking off and on until it reaches a medium thick hot cereal consistency. Again you *can* walk away and whisk every 5 minutes or so.
- Turn stove to low heat and continue to whisk off and on while it thickens. No need to be afraid. I have left it unattended for over 10 minutes and it will not scorch, lump or stick.
- When it reaches 'thick hot cereal' stage, stir in remaining ingredients. I usually whisk. Mix well to combine evenly.
- Leave pudding on low, stirring/whisking occasionally until thickened a bit more; 10-15 minutes approximately.
- Turn off heat and let the pan sit until it has cooled down half way, then cover with the lid and let it 'set.' Times will vary with setting. Last night it was 15 minutes or so and in 2 hours I could upturn the pan. Refrigerate and reheat gently; I use the microwave for individual servings.
- I used the high end of the cook time and will depend on your corn meal, heat of stove, etc -- I have seen many recipes making this pudding appear scary; stand at stove and never stop whisking the entire time. Fiddley sticks!
MICROWAVE MILK PUDDING
Number Of Ingredients 6
Steps:
- 1. Prepare the dessert masala. Place the milk and ricotta cheese in a large microwave-safe bowl and, with an electric mixer or whisk, mix well. Place in the microwave and cook on high power 30 to 45 minutes, stopping first after 15 minutes, and then every 5 to 7 minutes, to stir, scrape the sides of the bowl, and mix everything together. Do this until you are left with about 2 cups of liquid. Every time you stop to stir, a thin skin will have formed on the surface break it, but carefully, to avoid giving yourself a steam burn. 2. Mix in the sugar, cardamom seeds, and dessert masala, then cook in the microwave on high another 5 minutes.3. Transfer to a serving dish, let cool, then mix in the rose essence. Garnish with the dessert masala and refrigerate at least 4 hours until chilled. Serve cold.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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