Windows pudding

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How you found the violation and any other useful info. Submit Cancel. Open in new tab. Chill until ready to eat. Spoon the pudding into a large bowl or individual custard ramekins, or simply leave it in the saucepan. Refrigerate for one to three hours before eating, or until thick. Keep it in the refrigerator until ready to eat. Optionally, stretch plastic wrap over the surface to prevent a skin from forming. Did you make this recipe? Leave a review. Method 2. Use this method to make a simple, fruit dessert.

The British Isles are the world capitol of pudding recipes, and hundreds of these have become popular dishes across former British territories. While the section on other pudding recipes contains links to many of these, this method covers a classic, easy to make dessert: the summer pudding. This pudding is best when chilled for at least four to six hours, although it can be eaten earlier.

Cut the bread slices into certain shapes. This bread will be used to create a dome shape for the pudding. Cut the slices into "wonky rectangles" with one end wider than the other to make this easier.

A few triangular pieces the same length as the rectangles will also be useful. You may also cut a large circle of bread out to serve as the base of the domed pudding, but you can use spare wedges instead.

Toast fresh bread to dry it out. You'll want slightly stale white bread for this recipe, as this will soak up the fruit juice faster. Prepare berries, then heat sugar and water. Wash and dry the berries, and defrost frozen berries before using. Heat over low heat, stirring occasionally, until the sugar is melted and boils for approximately 60 seconds. Superfine sugar is the best substitute. Add the berries. Heating them will bring out the juices that will soak into the bread. You only need to cook this for another two or three minutes, stirring occasionally.

Remove from heat. If using strawberries, you can optionally keep these at room temperature and add later to preserve their firm texture. Stir in the liqueur optional. Blackcurrant liqueur adds a rich flavor, if you don't mind making your pudding alcoholic. Dip the bread in juice and place in a large, plastic-lined bowl.

Line a large, 1. Alternate the rectangular and triangular slices as needed to make a relatively tight-fitting "bowl" of bread, with no gaps. Cut slices into new shapes if necessary to fill gaps. Pour in fruit and top with bread. Spoon in all the remaining juice and fruit into the bread bowl. Finish by topping with a circle of bread or a layer of bread slices, soaking them first as before.

Chill and flip before serving. The flavors will mingle best if allowed to chill for several hours, or even overnight. Keep it in the refrigerator with a plate on top of the pudding, weighing down the plate with any heavy object. Remove the plastic, trim off any unsightly bread overhang, and serve plain or with cream. Method 3. Choose a baked pudding if you want a pudding that is quick and filling. Usually, this style of pudding must be served as soon as it has been baked, unless the recipe states otherwise.

Many of the self-saucing puddings fall into the baked pudding category; these are puddings that form a sweet sauce over the "top" when turned out of the pudding basin. The lemon delicious pudding is the self-saucing citrus pudding par excellence.

Corn pudding is a favorite for breakfast, lunch, or dinner. Chocolate bread pudding and other bread puddings are easy to make, and can be served hot or cold. American variations include New England's Indian pudding, and the Thanksgiving baked pumpkin pudding dish.

There are many variations on fruit puddings. These apple recipes can be adapted to use pears or other fruits instead: apple pudding, apple raisin bread pudding, apple crunch pudding and apple and almond pudding.

Choose a steamed pudding if you want a moist and rich pudding. Steamed puddings require a bit more effort than most puddings but this also ensures that they are durable long-lasting puddings, making them suitable for Christmas pudding styles. Dried-fruit based puddings are most often steamed but fruit or vegetable based puddings can be steamed too. Other famous steamed puddings include ginger pudding, chocolate puddings, date pudding and college pudding. If you're not familiar with Christmas pudding , have a go at this sweet dried fruit creation.

Douse the result in brandy butter before eating. Sticky fig pudding, sticky date pudding and sticky date pudding are delicious and well-loved fruit puddings. Choose a cold pudding for a summertime treat. Such puddings can be served for afternoon tea or as a dessert following main course.

Many milk- and cream-based pudding recipes are cold. In general, cold puddings tend to benefit from being a mold and need to be made well ahead of serving time. Besides the summer pudding recipe included on this page, cold puddings include mousse, custard , rice pudding , or the old-fashioned syllabub.

Custard and other cold puddings can be used to make a trifle , or British layered dessert. Make an American chocolate pudding. In the United States, the word "pudding" is usually reserved for cold, custard-like dishes. A full recipe is included on this page, but there are a couple variations to try as well: Try this easier recipe that holds together with cream cheese instead of whisking. Vegan chocolate pudding can be made without recourse to dairy or egg products.

Create a savory pudding. Savory puddings range from variations on steamed desserts, such as the Savory vegetable pudding , to unique creations like the Yorkshire pudding , made from batter and meat drippings. A soggy pudding can be caused by inadequate raising agent in the pudding batter.

Or, too much liquid was used to make it. Yes No. Not Helpful 0 Helpful 3. The pudding might not have been cooked for long enough. If the pudding was a boiling type, the boiling process might have not been used for long enough. Not Helpful 1 Helpful 0. Double check the temperature in the recipe but also learn how your own oven works, in case you need to adjust the oven more than what the recipe suggests. Ensure that it is not too high. If that is the case, then you can put an upturned saucer at the bottom of the saucepan, to create a distance between the heat and the basin.

Not Helpful 1 Helpful 2. It doesn't, but it is highly recommended to do so. If you will not be adding vanilla extract, consider adding extra sugar or another type of extract. Not Helpful 0 Helpful 1. Include your email address to get a message when this question is answered.

By using this service, some information may be shared with YouTube. Leftover steamed pudding can be reheated in the microwave or re-steamed quickly using a small vegetable steamer.

Helpful 2 Not Helpful 0. Baked or steamed puddings rise during cooking. As such, do not fill the container more than two thirds, to allow space for rising. Serve warm puddings on warmed plates. This will keep the pudding heat even.

Helpful 1 Not Helpful 0.