Microwave Milk Pudding Recipes

HOMEMADE PUDDING {IN THE MICROWAVE}

Steps:

• Pour milk into large microwavable bowl. Microwave for 90 seconds.
• Meanwhile, mix together sugar, flour and eggs. After the milk has been microwaved and is warm, whisk in the sugar, flour, and egg mixture.
• Microwave in 90 second intervals, whisking after each 90 seconds, until the mixture becomes thick.
• Stir in 1 tsp. vanilla. Serve hot or cold.

MICROWAVE BANANA PUDDING

Steps:

• Put the butter in a 1-litre baking dish and microwave on High for 30 secs-1 min until melted. Add 1½ bananas, mash into the melted butter, then add the sugar, flour, cinnamon, eggs and milk. Mix together well.
• Slice the remaining banana over the top, then return to the microwave and cook on High for 8 mins until cooked through and risen. Serve warm, dusted with icing sugar, if you like, with a drizzle of toffee sauce and a scoop of ice cream.

SEVEN-MINUTE PUDDING

Steps:

• In a microwave-safe bowl, combine sugar and cornstarch. With a hand mixer, beat in milk and egg yolks until smooth. Microwave on medium for 5 minutes. Beat well with mixer. Microwave on high for 2 minutes; stir. Blend in butter and vanilla. Pour into serving dishes; cool.

BREAD PUDDING IN THE MICROWAVE

Steps:

• Spread bread cubes evenly in an 8-inch round glass pan.
• Sprinkle with the sugar, salt, and raisins.
• Place milk in a 4-cup glass measuring cup and add the butter.
• Microwave on High for four minutes, until butter melts and milk is warm.
• Rapidly, stir in eggs with a fork or small whisk and combine well.
• Pour over bread.
• Microwave on Medium-High for 9 to 12 minutes.
• When cooked, centre may still be slightly soft, but does set up as pudding cools.
• Serve warm or chilled; your preference.

MICROWAVE SPONGE PUDDING

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.

MICROWAVE MILK PUDDING

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.

EASY HEALTHY MICROWAVE VANILLA PUDDING OR PIE FILLING

Steps:

• Combine milk, honey and cornstarch in a 2-quart (8-cup) dish.
• Cook in microwave oven at high power for 6 minutes, stirring after 3 minutes, then after each minute.
• Beat in eggs and cook 30 seconds more.
• Remove from oven and add vanilla.
• Pour into serving dishes or baked pie crust and refrigerate. This recipe is easily doubled.
• Butterscotch variation: Add 1 Tablespoon molasses to honey. Stir in 2 tablespoons butter after removing from heat. Reduce vanilla to 1 teaspoon.
• Coconut: Add 1/2 to 1 cup unsweetened, shredded coconut to finished pudding.