White Ladies Pudding Recipes

WHITE CHOCOLATE PUDDING

Steps:

• For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.
• For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Add the vanilla. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the white chocolate and butter and stir until everything is beautifully combined.
• Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Decorate with grated semisweet chocolate.

WHITE CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, combine sugar, cornstarch and salt. Gradually add cream and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir with a wire whisk 2-3 minutes more or until thickened. , Remove from the heat. Stir 1-1/2 cups hot mixture into egg yolks; return to saucepan. Stirring constantly, bring to a gentle boil; cook and stir 2 minutes more. Remove from the heat; stir in chips until melted. Stir in extract.

HOMEMADE VANILLA PUDDING

Steps:

• In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

WHITE LADIES PUDDING - NUN'S BREAD AND BUTTER PUDDING

Steps:

• Scatter half the coconut over the base of a buttered pie dish.
• Cut the buttered bread into triangles and arrange in the pie dish. Sprinkle with the remaining coconut.
• Heat the milk until warm; add a few drops of vanilla essence and just a pinch of salt.
• Add the beaten eggs and sugar to the milk and vanilla mixture, and pour over the bread.
• Leave to soak for 30 minutes, then place the pie dish in a roasting tin and pour in enough hot water to come halfway up the sides of the dish.
• Bake for 30-40 minutes Gas 4/180ºC/350ºF until set, golden brown and well risen.
• Serve with custard, cream or ice-cream.

WHITE LADY

Steps:

• Tip the gin, triple sec, lemon juice, sugar syrup, egg white (if using) and ice into a cocktail shaker. Shake until the outside of the shaker feels very cold, then strain the mixture. Discard the ice, then return the drink to the shaker and shake again until the egg white is frothy.
• Pour into a coupe glass and garnish with a twist of lemon zest to serve.

WHITE LADIES PUDDING

Steps:

• Set oven to 350ºF or Mark 4.
• Butter a 2 to 2 1/2 pint pie dish and sprinkle thickly with the dessiccated coconut.
• Remove the crusts from the bread and cut into squares or triangles and arrange in the dish.
• Heat the milk in a saucepan and add the vanilla essence and the salt.
• In a bowl beat together the eggs and the sugar, then pour in the milk and stir well.
• Strain the milk mixture over the bread in the pie dish and leave to soak for 30 minutes.
• Place the pie dish in a pan of hot water that comes about half-way up the side and bake for 30 to 40 minutes or until set and browned on top.